Indian Quinoa and Sprouts
Like a magic carpet ride, this exotically perfumed dish is infused with Indian spices and may be served warm or cold. With each wholesome bite, an array of nutty flavors and textures satisfy your hunger and taste buds. Quinoa (pronounced keen wa) is a gluten-free and wheat-free grain that is less filling than rice, yet provides all of the of the essential amino acids and gives you fuel for optimum energy levels and incredible workouts.
Level: Easy
Serves: 1
1/2 cup Quinoa, uncooked (pre-soaked for 2 hours minimum)
1 cup brussels sprouts, leaves removed
1 cup baby bella mushrooms, sliced
1/2 cup fresh parsley, chopped
1/4 cup currant
1 teaspoon Muchi curry powder
1 tablespoon virgin coconut oil
2 cups water
2 dollops vegan Tikka masala powder (http://www.savoryspiceshop.com)
Side of corn chips (optional)
In a medium sauce pan bring water to a boil. Mix in Quinoa and water. Reduce heat to simmer.
Cover until water is dissolved about 10-12 minutes. Set aside. In a separate sauce pan steam brussels sprouts for 4-5 minutes. Set aside. In a small frying pan heat coconut oil medium. Add mushrooms and Muchi powder. Keep stirring and cover. Allow steam to cook until tender. Sprinkle currants and raw parsley. Add side of Tikka masala sauce. Serve warm or cold.
Turista Chef
--Carmen Garcia
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