I was approached a while ago by the publicist for Cooking with Quinoa for Dummies by Cheryl Forberg to see if I might like a copy of the cookbook for review. My policy with any cookbook or product review is that I only review books and products that I love. This one I love.
There’s 336 pages of quinoa history, nutrition, facts, cooking tips and, of course, tons of great recipes.
If you haven’t jumped on the quinoa train yet, you’re seriously missing out. It is a little bit like couscous or pearl barley but (as I learned after reading this book) it is actually a seed. It is also gluten free, a complete protein (think meat and soybeans) and a nutritional powerhouse. It’s little wonder why it is being called a super food.
But all that boring healthy stuff aside, it is also really great to eat. I’d take it over rice any day.
Let’s chat a little about this Curried Vegetable Stew with Quinoa. I’ve made this a few times now and can easily see it becoming one of those go-to recipes that, after awhile feels like they’re yours, only because you’ve made them so many times. It is a big bowl of warm comfort. It’s like getting a bear hug.
The last time I made it I added some eggplant and extra peppers. This time, I used kale instead of spinach. (Only because I didn’t see the word spinach written in big letters on my shopping list. Oops.) I prefer it with extra curry powder and some chili flakes, but I like my food spicier than most. 🙂
Would you like to win a copy of Cooking With Quinoa for Dummies? Of course you would, right. Well guess what … you can! There are just 2 things you need to do in order to be eligible to win a copy. Contest is now closed.
Congratulations to Wendy, the lucky winner of the Cooking With Quinoa for Dummies giveaway contest!
- 1 tablespoon grapeseed or extra-virgin olive oil
- 1 medium red onion, finely chopped
- 1 medium green pepper, finely chopped
- ½ cup chopped carrot
- ½ cup chopped celery
- 3 garlic cloves, minced
- 2 tablespoons minced, peeled fresh ginger
- 1 tablespoon curry powder
- 2 large tomatoes, peeled, seeded, and chopped, or 1 cup tomato sauce
- 1 bay leaf
- 4 cups vegetable or low-sodium, fat-free chicken broth
- 1 cup dry quinoa
- 1½ cups cooked black beans, or one 15-ounce can, rinsed and drained
- 3 tablespoons natural peanut or almond butter
- ¼ cup chopped fresh cilantro
- ½-pound baby spinach leaves, or other greens, torn into bite-sized piece
- Salt and pepper to taste
- Heat the olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add the onion, bell pepper, carrot, and celery, and sauté about 5 minutes, or until the vegetables are soft and translucent.
- Add the garlic, ginger, and curry powder, and sauté until fragrant (don't let the garlic brown.) Add the tomatoes and bay leaf, and cook, uncovered, about 3 minutes, or until the tomato juices are slightly reduced.
- Add the broth and bring the mixture to a boil. Reduce the heat to low and add the quinoa. Simmer for about 12 minutes. Stir in the beans and peanut (or almond) butter until combined. Cook until heated through, about 2 minutes. Stir in the cilantro and spinach. Season with salt and pepper.