One Pot Curried Quinoa with Butternut Squash and Chickpeas

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, diced
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1 (14-ounce) can light coconut milk
• 1 cup water
• 1 cup quinoa, rinsed well
• 1 teaspoon salt, plus more to taste
• 1 pound frozen butternut squash
• 1 pound frozen mixed peppers
• 1 (14-ounce) can chickpeas, drained and rinsed
• 1 tablespoon lemon juice
• 2 tablespoons minced fresh parsley

Instructions

1. Add the olive oil to a large pot over medium heat. When hot, add the onion and saute until translucent and tender, 3-4 minutes.
2. Stir in the curry powder, ginger, turmeric, and cardamom. Sauté for 30 seconds, until fragrant, stirring constantly. Add the coconut milk, water, quinoa, and 1 teaspoon salt, scraping the bottom of the pot to remove any stuck bits. Bring to a boil and then lower heat to a simmer. Cover and cook for 15 minutes, then stir in the frozen vegetables and chickpeas. Return the lid to the pot and cook for 5-15 minutes more, or until the quinoa is tender and most of the liquid has been absorbed.
3. After the quinoa is done, turn off the heat and let sit, covered, until the vegetables and chickpeas are warmed through, 5-6 minutes. Stir in the lemon juice. Taste and add additional salt if desired. Garnish with parsley and serve.

Notes

Make this meal your own by using 2 pounds of whatever frozen veggies you happen to have in your freezer.

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