Curried Veggies

Green beans, carrots and spinach — what makes a filling meal packed with flavor? Yearning for Indian food, I cooked up a curry from those fresh veggies. Since I’m a weakling when it comes to spice, curry is great for clearing my sinuses for when I’m sick, but also is great for its warmth in both flavor and temperature.

Curry Veggies 2

Ingredients:

> 1 teaspoon cumin
> 1 teaspoon curry powder
> ground pepper, to taste
> garlic salt. to taste
> 1/4 cup baby carrots, cut in bite-size pieces
> 2 cups green beans, cut in half
> 3 generous handfuls of spinach
> 1 cup canned chickpeas
> 6 tablespoons water
> 1 tablespoon olive oil

Instructions:

Stir cumin, curry powder, ground pepper and garlic salt together in a small bowl. Set aside.

Heat olive oil in a large skillet over medium heat. Cook baby carrots, green beans and spinach for 3 minutes, or until spinach begins to wilt. Add spice mixture and water. Cook for 5 minutes, or until vegetables are cooked well through. Stir in chickpeas and cook 2 minutes.

Serve as main dish alone or with a grain — couscous, brown rice or quinoa.

Makes 4 servings.

Curry Veggies

Warm Quinoa Salad: A Spinach & Cranberry Twist

Quinoa is a grain that I’ve loved ever since trying it about a year ago. Now, the fluffy round grain has become a staple in my diet — I can’t seem to get enough of the high-protein, gluten-free food that is a great substitute for rice, pasta and bread. Plus it’s much healthier than all those white grains. But when first diving into quinoa land, why make it so daunting to figure out what to eat it with? Pair it with veggies, meat, sauces, practically anything and it’ll taste delicious.

Warm Quinoa Salad Spinach, Cranberry Twist 2

Here’s one rendition of a quinoa salad with a spinach and cranberry twist.

Ingredients:

> 2 cups cooked quinoa
> 3 generous handfuls of spinach
> 4 tablespoons dried cranberries
> extra virgin olive oil
> garlic salt
> ground pepper
> small lemon wedge

Instructions:

Heat a small amount of olive oil in a large skillet on low. Add the cooked quinoa and heat through. Add the spinach, and cook until begins to wilt. Season with garlic salt and ground pepper, and stir to mix. Just before serving, add dried cranberries, and squeeze lemon juice over dish.

Makes 2 servings.

Warm Quinoa Salad Spinach, Cranberry Twist