2 Tablespoons vegetable oil
1 Onion -- 1/4 finely diced and 3/4 coarsely chopped
1 cup dry Quinoa
2 teaspoons Curry Powder, divided
2 Zucchini, diced into small cubes
1 cup carrot juice
1 cup peas (I used frozen)
1/4 cup scallions, including a little of the greens (I left this out)
1/2 cup cashews (or more)
2 Tablespoons chopped Cilantro
Cooking the Quinoa
Heat 1 Tablespoon Oil in a saucepan suitable for cooking the Quinoa.
Add the finely chopped 1/4 Onion and saute for about 3 minutes.
Stir in the Quinoa, 1/2 teaspoon Curry Powder, and 1/4 teaspoon Salt. Cook for 2 minutes.
Add 2 cups hot water.
Bring to a boil and then lower the heat.
Cover and simmer for about 15 minutes.
Meanwhile, in a large stir-fry pan, heat 1 Tablespoon Oil.
Add the coarsely chopped Onion, Zucchini, 1 1/2 teaspoons curry powder.
Cook over medium heat, stirring occasionally for 5 minutes.
Add 1/2 cup water, the carrot juice, and 1/2 teaspoon Salt.
Cover and simmer for 5 minutes.
Add the Peas and Scallions (optional) and cok for a few minutes more.
Season to tast with salt and pepper.
Stir in the Cashews and serve the vegetables over the Quinoa.
Garnish with Cilantro and serve!
Vegetarian Cooking for Everyone, p. 534