Curried Quinoa, Steamed Asparagus, and Roasted Potatoes

There was a time when I used to associate brunch with eating somewhere crowded at 12:30 pm and eating something doused with syrup and served with a free cocktail.  Not that I wouldn’t mind this from time to time, after all I am still a social person who likes to try new places over good conversations with friends. But with a much more budget and health-conscious mind, and the fact that I now actually enjoy the cooking process, brunch has become something that takes places at home every Sunday after our morning farmer’s market visit, with a lot of jazz in the background.

On our brunch menu lately has been curried quinoa, steamed asparagus, and roasted potatoes. I know, I know, some of my friends are reading this right now thinking “what is with you and asparagus right now?” The truth is, like other seasonal foods that seem to come and go so quickly, I guess I have this sense of urgency of trying to enjoy the food as much as I can before I say goodbye to it for another year.

This recipe is really easy, and a good way to start your day.  To feed two people, all you need are:

  • 1 bunch asparagus
  • 1 cup quinoa
  • 4 potatoes
  • 1/2 large or 1 small onion
  • 2 cloves garlic
  • Garam masala (to taste)
  • Curry powder (to taste)
  • Turmeric (to taste)
  • Cumin (to taste)
  • Rosemary (to taste)
  • Olive oil for cooking
  • Optional: green Onions

Steps:

  • Cook quinoa (we used a rice cooker).
  • Preheat oven to 400 degrees, chop 3 or 4 potatoes and throw them in a bowl and mix with a generous amount of olive oil and rosemary, put potatoes on baking tray, and toss into oven for about 13 – 15 minutes (should be golden brown).
  • Once quinoa and potatoes are finished, start on the asparagus: clean, chop in 1/2 as well as the bottom, and steam for no more than 5 minutes. We like to steam them to retain as much of their nutrients as possible.
  • While asparagus is being steamed, heat up pan with a little bit of olive oil and saute half an onion until soft, throw in garlic and saute for a few minutes.
  • Toss in cooked quinoa and green onions, along with generous amounts of turmeric, garam masala, curry powder, and cumin and stir with the quinoa mixture – this last part should only take 2 to 3 minutes since you don’t want to overcook the already cooked quinoa – you just want to get the spices evenly distributed.
  • Taste the quinoa mixture, and add more spices as necessary.  For us, of all the spices, we use the turmeric the most here for its health benefits, and of course the beautiful color. I just do about 5 or so heaping dashes of each spices, and a few extra dashes of turmeric at the end. But the addition of these spices should really be to your liking, which is why I didn’t include any measurements here.

And that’s it! Simple and healthy.

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