Curried Quinoa and Kidney Bean Pilaf

Curried Quinoa and Kidney Bean Pilaf

Serves: 3

  • 1 cup cooked quinoa
  • 1-15 ounce can of red kidney beans, drained and rinsed
  • 1 tablespoon coconut oil
  • ½ onion diced
  • 1 large carrot, peeled and cut into matchsticks (mandolin works great)
  • 1 teaspoon curry powder
  • ¼ teaspoon paprika
  • ½ teaspoon each sea salt and black pepper
  • ¼ cup raisins
  • ¼ cup cashews
  1. In a large sauté pan, heat the coconut oil over medium-high heat and add the onion. Stir and sauté until the onions turn translucent – about 5 minutes.
  2. Add the carrots and stir and sauté until the carrots start to bend. Add the curry powder and paprika and stir. Carrots should be slightly al dente.
  3. Reduce heat to low and add the quinoa and kidney beans to the sauté pan, stir until everything is evenly mixed and heated.

Remove from heat and mix in the raisins and cashews. Serve with fresh herbs, your favorite chutney, avocado slices and/or Cucumber Yogurt with Mint.

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