RECIPE: Curry Quinoa Bowl

A simple, easy-to-put-together dish that will satisfy your every taste bud!  Chewy broccoli complements the crunchy slivered almonds while the butteriness of the mangoes and edamame provide perfect contrast to the astringency of the arugala.  The quinoa oomphs the whole meal up with its fluffy texture, enhanced by its curry flavor.  The mangoes, too, provide the sweetness necessary to counterbalance the heat of the curry.

Curry Quinoa Bowl


Serves 1


Ingredients:


-  1/4 c. dry quinoa
-  2/3 c. water
-  1 c. baby arugala
-  1 ataulfo mango
-  1 small head broccoli, blanched
-  1/2 c. edamame, cooked according to package instructions
-  2 T. slivered almonds (toasted, optional, but recommended!)
-  2 tsp. curry powder, divided
-  1 tsp. olive oil
-  1 tsp. rice vinegar
-  1 T. pureed mango (reserve from whole, fresh mango)
-  Salt, to taste

Directions:

1.  Place quinoa, water and 1 tsp. curry powder in a small pot.  Bring to a boil.  Once boiling, reduce heat to medium-low, cover and let cook 8 minutes.
2.  Meanwhile, whisk together a dressing of remaining 1 tsp. curry powder, olive oil, rice vinegar and pureed mango.
3.  Peel and dice mango.  Set aside.  Place arugala on a plate and top with quinoa, edamame, broccoli and mango.  Pour dressing over dish and sprinkle with almonds.  Toss lightly and eat immediately!

*Note:  This quinoa bowl tastes great cold too!  I took my sweet time eating it and as such, it got cold by the time I was done.  It still tasted dayum good though.