Slow Cooked Pearl Vegetables with Mild Curry and Quinoa
Portions:
30Preparation Time:
Cooking Time:
Ingredients
1 bag (2 kg) Arctic Gardens Pearl Harvest Mix
2 tbsp (30 ml) canola oil
2 cups (500 ml) finely chopped onions
1 tbsp (15 ml) finely chopped garlic
1/2 cup (125 ml) curry powder
4 1/2 cups (1.1 L) coconut milk
Quinoa
2 cups (500 ml) red quinoa
1/2 tsp (2.5 ml) salt
4 cups (1 L) water
Preparation
1. Steam or boil the vegetables for 5-6 minutes. Drain and set aside.
2. In a Dutch oven, pour in the water, then add the salt and quinoa. Bring to a boil, reduce heat and cook, covered, for 20 to 25 minutes. Set aside.
3. In a second Dutch oven, heat the oil on low and sweat the onions and garlic with the curry powder for 3 minutes. Add the coconut milk and reduce until creamy. Add the hot vegetables and let simmer for 2 minutes.
4. Serve the slow cooked vegetables on a bed of hot quinoa.
