August 15, 2011 by Danielle
As you might have seen earlier, I paid a visit to one of my local farmer’s markets yesterday and I came away with a few goodies.
I decided to take advantage of the fresh ingredients I had on hand and try out an Indian Curry recipe that I saw in Shape Magazine. This recipe is great because it’s quick and quite filling. I took a few liberties and adapted the recipe-I replaced the brown rice with quinoa and added more veggies, but feel free to check out the original recipe here.
adapted from SHAPE magazine
3 cups cooked quinoa
2 tbsp. olive oil
1 cup chickpeas, drained and rinsed
1.5 cups chopped heirloom tomatoes or cherry tomatoes
1 large carrot, diced
2 large handfuls of fresh green beans (the recipe calls for 1 cup … but I love green beans so I threw in a bunch), cut into 1 inch pieces
1/2 c. chopped onions
1 clove garlic
1/2 tsp. cayenne pepper
1 tsp. cumin
salt and peper to taste
1. Heat 1 tbsp. of olive oil in saute pan and add onions and garlic. Cook over medium heat for about 5 minutes.
2. Add green beens and carrots to mixture and cook until green beans are bright green.
3. Stir in cayenne pepper and cumin.
4. Add quinoa and remaining olive oil and cook until ingredients are combined.
5. Add in tomatoes and chickpeas and cook for one more minute. Add salt and pepper to taste.