Curried Quinoa

Quinoa seems to be all the rage lately, as this world is discovering how hard gluten can be on your body. This grain, native to the high Andean regions of Peru, Ecuador, Bolivia, and Columbia, is a great source of protein, calcium and iron. The Incans revered the crop and considered it sacred, referring it to it as “the mother of all grains.”
Quinoa actually doesn’t taste like much – rather it takes on the flavor of whatever sauce or dressing you add to it. I like to use it in place of pasta, rice, or barley for its nutritional value. Below is one of my favorite recipes from the Barefoot Contessa Cookbook. It originally calls for cous cous, but I’ve altered it to include quinoa instead. It’s simple to make, filling, and healthy – what more can you ask for?! besos, tara


1 1/2 cups of quinoa

1/4 cup of yogurt

1/4 cup of good olive oil

1 teaspoon of white wine vinegar

1 teaspoon of curry powder

1/4 teaspoon of ground turmeric

1 1/2 teaspoons of kosher salt

1 teaspoon of freshly ground black pepper

1/2 cup of grated (or small diced) carrots

1/2 cup of mined fresh-flat leaf parsley

1/2 cup of dried currants

1/4 cup of blanched, sliced almonds

2 scallions, thinly sliced (white and green parts)

1/4 cup small-diced red onion

Cook the quinoa according to directions on package. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed quinoa and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions; mix well and taste for seasonings. Serve at room temperature.