Recipes
Curry Healing Quinoa-
Quinoa was has been hailed as a super food, but much like most grains that people are not familiar with they get overlooked, and under used. Well if we at Pure Path can make this become a staple in your home, we will consider this an amazing thing. Here is the thing you like rice you will love Quinoa. It has a nuttier and fuller taste than rice with a very similar texture.
Researchers have recently taken a close look at certain antioxidant phytonutrients in quinoa, and two flavonoid—quercetin and kaempferol—are now known to be provided by quinoa in especially concentrated amounts. In fact, the concentration of these two flavonoids in quinoa can sometimes be greater than their concentration in high-flavonoid berries like cranberry or lingonberry.
Recent studies are providing us with a greatly expanded list of anti-inflammatory phytonutrients in quinoa. This unique combination of anti-inflammatory compounds in quinoa may be the key to understanding preliminary animal studies that show decreased risk of inflammation-related problems (including obesity) when animals are fed quinoa on a daily basis. The list of anti-inflammatory phytonutrients in quinoa is now known to include: polysaccharides like arabinans and rhamnogalacturonans; hydroxycinnamic and hydroxybenzoic acids; flavonoids like quercetin and kaempferol; and saponins including molecules derived from oleanic acid, hederagenin and serjanic acid. Small amounts of the anti-inflammatory omega-3 fatty acid, alpha-linolenic acid (ALA), are also provided by quinoa.
So here is my own take on a Healing Curry Quinoa that I have used and its well, awesome. Combines the anti-inflammatory uses of the Tumeric as well as overall healing power of curry. Nice all year round and can be eaten cold or warm. Overall its awesome.
2 tablespoons Olive oil
1 small red onion diced
2 cloves garlic
1 cup quinoa
2 cups chicken or veg broth
1 ½ tablespoon curry powder
1 tablespoon chili powder
1 teaspoon turmeric
pinch of sea salt and pepper
1. Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
2. Pour broth into the pan and bring to a boil. Reduce heat and add curry, chile powders and turmeric; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.