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.
This book could easily be called, “The Encyclopaedia About Everything to Do With Quinoa” or “Everything You’ve Ever Wanted to Know About Quinoa, and More.” Seriously, this book has it all.
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 feel 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 closed.
Here’s how to enter the contest:
1. Write a comment on this post. You could say something like, “I love quinoa!” or “I’d really love to win this book!”
2. Like The Endless Meal’s Facebook page.
3. Like this post about Curried Vegetable Stew with Quinoa on Facebook
4. That’s it! Easy, right?
Contest rules and details:
- This contest will remain open until July 9th, 2013 at midnight pst
- The winner will be chosen by random number generator
- The winner must have made a comment on this post, liked the Facebook page and liked this post on Facebook in order to qualify
- The winner will be contacted through the email you leave when you leave a comment on this blog post
- The winner must respond to the email within 3 days or another winner will be chosen
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-soduim, 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.