1 Small Head of Broccoli
1 Medium Onion
1 Sweet Potato
1 cup Quinoa
1/2 cup Cooked Chick Peas
1 Garlic Glove
1 tsp. Curry Powder
¼ cup Cashews (optional)
*Rinse quinoa before cooking to remove its natural residue. Note: quinoa cooks like rice (when fully cooked, the grain will look like fluffy spirals and there should be no remaining liquid)
- Boil 2 cups salted water
- Finely chop 1 garlic clove and add to boiling water with quinoa
- Stir in curry powder
- Add 1 cup quinoa, reduce heat to simmer and cover pot
- Check every few minutes to avoid burning
- Once the quinoa is fully cooked, remove from heat and stir in the chick peas & cashews.
- Squeeze ½ a lemon over the quinoa and stir
- Set aside until ready to serve
- Thickly slice the onion and saute in a large frying pan with olive oil until soft over a medium flame.
- Cut the sweet potato in half length-wise, and thinly slice into half-moon pieces.
- Add 1/2 cup of water to the onions, and then add the sweet potato. Cook 5-8 minutes. Stir the concoction every couple of minutes to flip the potatoes. Don’t let them get to soft.
- Cut the broccoli into florets and chop up the stems- if desired. Add the broccoli to the onion/sweet potatoes. You may need to add a little more water to help stem the broccoli. Sprinkle in a teaspoon of curry for an added kick, plus salt and pepper to taste. Cook until the all vegetables are slightly tender.
- Slice 1 avocado
Serve by scooping a 1/4 cup or so of quinoa pilaf onto a plate. Place a healthy portion over the pilaf , and garnish with a few slices of avocado to add an extra delish vitamin-packed punch!