Frozen vegetables have come a long way, and are a healthy and delicious meal addition. This is a hearty dish that provides great leftovers.
- 1½ cups water
- ¾ cup dry/uncooked quinoa
- 1 teaspoon granulated onion
- ½ teaspoon curry powder (use "medium" or "hot" if you like things spicy)
- 1 bag frozen mixed vegetables (16 ounces; I like "stir-fry" or "Thai style")
- ¼ cup water
- 1 tablespoon finely chopped garlic (4 to 5 medium cloves)
- 1 teaspoon finely grated or chopped fresh ginger
- 1 teaspoon curry powder
- 2 tablespoons tahini (sesame seed paste)
- ½ medium, ripe avocado (optional)
- White sesame seeds (for garnish; optional)
- Bring the 1½ cups of water, quinoa, granulated onion, and the ½ teaspoon of curry powder to a boil in a medium saucepan over medium-high heat, uncovered. Reduce the heat to low, then cover and simmer for 15 minutes. Remove from the heat and let stand for 10 minutes with the lid still on.
- Empty the bag of frozen vegetables into a colander and rinse under warm water to thaw.
- Place the thawed vegetables and the ¼ cup of water into a soup pot over medium-high heat. When the water starts to sputter, stir in the garlic, ginger, and 1 teaspoon of curry powder. Cook while stirring for 1 to 2 minutes.
- Remove the pot from the heat, and stir in the cooked quinoa and tahini (adding a little water, as needed, for thorough mixing). Serve as is or topped with diced avocado and/or sesame seeds.
Fresh vegetables: Feel free to toss in any favorite fresh vegetables, too, such as zucchini, cabbage, greens (kale, chard, spinach), or green onions along with the frozen veggies.
You can also use 2½ cups of cooked short-grain brown rice in place of the cooked quinoa. For uncooked rice, use the same measurements as quinoa, but simmer for 50 minutes
Quinoa: Quinoa is sold as a dry grain, and comes in white/yellow, red, and black (see photo below). Use any color you like or a mix.
The above frozen stir fry vegetable blends are among those that contain 100% vegetables, nothing else added (salt or oil). Read the ingredient list to be sure.
Above: Quinoa is usually grouped with the grains, but it’s really a seed; and when cooked, pops open and becomes soft and a little spongy. Yum!
To read more about curry powders, click here and scroll down to the middle of the post.
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