Well it’s official. I’m currently a full two weeks behind on comments to the site and have over 1,000 unread emails in my inbox.
Did I mention that being sick stinks?
I’m actually doing a lot better, but for some reason I can’t seem to get my energy back.
I’ve gone to bed before 8:00 the last two nights and slept until after 7:00 am. For someone who normally sleeps less than 6 hours a night, this is insane! Last night around 7:30 my hubby told the boys “When mom goes to bed I’ll get up and make your popcorn.”
My six year old is staying up later than me on a Saturday night!!!
Anyhow…. today’s recipe is a yummy one that you won’t want to miss. It’s a egg free version of fried quinoa that was delicious and came together in less than 20 minutes. If you don’t like spicy food, either use mild curry or leave the curry out all together. The other spices are enough to carry the dish.
Please do ignore the photos. I actually had brilliant plans for this post. I took step by step photos of the process as so many of you had requested.
Only one problem.
Earlier in the day, the boys (who are lovers of all animals) called me out to take a picture of “Pickles” a lizard who had hopped on to my husbands hand in the pool.
To do this, given that I a GIRL when it comes to all things reptile, I needed my zoom lens.
The one that is about 20 years old, meant for film and doesn’t actually talk to my camera to focus. It actually lets you take pictures and everything looks just fine through the lens and then when you look at the photos on the computer they are all just slightly out of focus.
While I got a nice picture of pickles (because I remembered to manually focus) the step by step in process photos I took for you were all out of focus because I forgot to change back to the lens I normally use.
Maybe one day I’ll be together enough to do step by step photos…until then I hope you enjoy this recipe!
- 2 tablespoons coconut oil
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup onion, chopped
- 1 ½ teaspoons hot curry powder
- ½ teaspoon chili powder
- ½ teaspoon coriander
- ¾ teaspoon tumeric
- 3 cups cooked quinoa
- ½ cup currants (raisins work too)
- 3 tablespoons gluten free tamari or coconut aminos
- 1 scallion, sliced
- 2 tablespoons cilantro, chopped
- 1 lime, cut into wedges
- Heat a skillet over medium high heat. Add coconut oil. (Make sure you allow the pan to get very hot before continuing.)
- Add garlic and cook for 5 seconds. Add ginger and onion and cook for 4 to 5 minutes, stirring frequently. Add in curry powder, chili powder, coriander and turmeric and stir until well combined. Add quinoa, currants and soy sauce and stir for 2 minutes. Add scallions and cilantro and cook for 30 more seconds.
- Serve with lime wedge and extra soy sauce if desired.