Yawning in my flannel shirt, with my bed head in full swing, one eye half ajar and still adjusting to the incoming sunshine, it was a morning just like any other. I poured my usual cup of joe (bless thee…caffeine) and opened up my email. There was a message in my inbox from my website hosting company verifying my address so I could renew my one year subscription for The Savvy Sweet Potato.
Renew? One year? Say whaaa?
Where did the time go?
*Tear* They grow up so fast…
Without further adieu, Happy Birthday, you savvy son of a bitch.
What began as just a simple way to keep track of my recipes has transformed into one of my most beloved creative outlets and an integral part of who I am. Now matter how busy I get (21 units of graduate school, internship, work, and volunteering on the weekends, while still trying to find time to exercise and cook everyday…and sometimes sleep) I still manage to make time for this blog. It’s so important to keep doing what you love if it makes you happy. Ya only live once; take the time to do things that you enjoy. I know, I know….easier said than done, eh? But it’s possible.
This bright and colorful dish is full of exotic, robust flavors that melt in your mouth. Nutty, fluffy quinoa is slowly simmered in creamy coconut milk and zesty curry spices. Garbanzo beans, peas, and kale are added in for fiber, protein, and color.
Quinoa and I…we get along juuuuust fine.
This is a great dish to make on a Sunday night to stick in the refrigerator and nosh on all week. Additionally, you can add more spice because some like it hot. Disclaimer: no compensation will be given if you breathe fire and consequently your house burns to the ground.
Coconut Curry Quinoa
makes about 4 servings, ~350 calories per serving
- 1 cup uncooked quinoa (I used red quinoa but use whatever color of the rainbow you fancy)
- 1 13.5 oz can full-fat coconut milk
- 1 15 oz can cooked chickpeas (same as garbanzo beans, chill out if you thought you bought the wrong one)
- 1 T apple cider vinegar
- 1 cup peas
- 1/2 cup raw kale
- 1 T curry powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp ginger
- 1/2 tsp black pepper
- 1 tsp turmeric (optional)
- salt (to taste)
- sesame seeds (for garnish)
- red chili pepper flakes (for garnish/to satisfy your spice-requirement)
- Zee first order of business is cookin’ that quinoa. Most bags will have cooking instructions but in case you went full-hippy and got your quinoa from a bulk bin or something, combine 1 cup dry quinoa with the coconut milk in a medium sized pot. Quinoa requires a 1:2 cooking ratio, so if you’re using 1 cup of dry quinoa, you’ll need 2 cups of liquid. Measure out the coconut milk, if it doesn’t reach 2 full cups, use water for the rest. If the whole can isn’t used, toss out the rest or use it for something else 🙂
- Bring the mixture to a boil, then cover and let simmer slowly for about 15-20 minutes until almost all liquid is absorbed and mixture looks a bit creamy. Quinoa is properly cooked when the seeds have “sprouted” into little white kernels. When you deem it done, remove the pot from the heat and let sit on the counter, *still covered,* for about 10 minutes and fluff with a fork. This prevents quinoa from clumping and produces a nice, fluffy finish.
- If using frozen peas, cook via stovetop or microwave according to bag.
- Drain and rinse chickpeas.
- Chop the kale into small bite sized shreds.
- Combine quinoa, peas, chickpeas, and kale. Toss in the vinegar and all the spices, except the salt! Taste test your bowl via shoveling large spoonfuls into mouth. If it needs salt, which it probably will, add it in by 1/4 tsp increments to avoid over-salting.
- Sprinkle with sesame seeds and red chili flakes. Enjoy it hot or cold; it goes both ways, baby.