CURRY QUINOA CONFETTI

Now this dish a real crowd pleaser! It looks pretty, tastes delicious, and is extremely easy to scale up for large groups — whether you’re having four or fourteen people, it will take the same amount of time to make. And, if you have leftovers, it’s the perfect addition to a kitchen sink bowl for lunch!

There may be a long list of ingredients, but please don't get intimidated! There are only two cooked components (two!), and everything else can be mixed right in. 

INGREDIENTS: (yield: 8 servings)

• 1 tbsp extra virgin olive oil

• 3/4 cup red onion, chopped

• 1 tbsp curry powder

• 1 tsp turmeric

• 2 cups quinoa, cooked

• 1/2 cup zante currants (can sub with raisins)

• 1 15.5 oz can low sodium chickpeas, rinsed and drained

• 1/2 cup sweet peas, frozen and thawed

• 1 cup chopped fire roasted red peppers or sweet piquante peppers

• 1/2 cup sliced scallion

• 1/2 cup slivered almonds

• 1/4 cup distilled white vinegar

• 1 1/2 tbsp lemon juice

• 1/2 tsp kosher salt

• freshly cracked black pepper, to taste

DIRECTIONS:

1. Pour olive oil in a sauté pan over medium-high heat. Add in onion, curry, and turmeric. Sauté onions until tender and coated in spices.

2. In a large bowl, combine all ingredients and sautéed onion.

3. Mix together.

4. Refrigerate and serve!

4Q Journaling Guide: One serving counts as a starch + 1/2 a fat and 1/2 protein. To make this a 4Q-balanced lunch or dinner, supplement with non-starchy vegetables, some protein and a little more fat.