So still no A/C but thankfully the temperature has dropped back below 80 so it’s actually not that bad inside today. However I don’t want to push my luck so hopefully that glorious coil will arrive sooner rather then later that way when the temperature decides to go all triple digit on me again I’ll be good to go.
Quinoa Vegetable Curry
However did get some good news last night, I’m going to see CATS!!! A commercial for a performance at WolfTrap came on last night while watching Glee (the most awesome show EVER!). Next thing I know Joe is asking me what night I prefer and ordering us tickets to go see CATS!!! I have wanted to see this since I was very little and when it left Broadway many moons ago I thought that was it. I had some hope when they did the revival of Les Mis but alas no indicator that CATS was coming back. While this is not Broadway, WolfTrap is still amazing and it’s actually where I was able to see Les Mis a few years ago. Hopefully at this point at least someone has figured out my title and thus realized I’m not completely insane.
Now on to last night’s AMAZING dinner. Up until a few months ago I had never heard of quinoa but since then I have been making it on a regular basis because it’s absolutly amazing! Last night I decided to curry it (something Joe had sort of done before thanks to the Amazing SusanV of FatFreeVegan) and add a ton of vegetables to make a Quinoa Vegetable Curry. The best part is that this recipe is super easy!
1 cup Quinoa
1 cup Green Beans, cut into 3in lengths
2 tbsp Curry Powder
1 large Onion, chopped
2 cloves garlic, minced
4 cups Cauliflower floret
3 Carrots, peeled and cut into 1/2 in rings
8oz firm tofu, cubed
1 cup vegetable broth
1. Bring 1 1/2 cups of water to a boil in a medium sauce pan and add the Quinoa. Quickly bring the water back to a boil and then turn to low and simmer for 5minutes.
2. Add the Green Beans to the Quinoa and stir, cook for an additional 5 minutes. The Green Beans should be tender and the quinoa should be tender but still a little crunchy.
3. While the Quinoa is cooking add oil to a large Dutch Oven or Wok; and heat over medium heat. Add curry and cook for 30seconds stirring constantly to prevent burning. Add the onion and garlic and saute for 3minutes. Add cauliflower, carrots, and tofu. Cook for 3minutes stirring frequently.
4. Turn heat to medium high and add the vegetable broth. Bring to a slow boil; cover and reduce heat to medium-low. Simmer for 5minutes, stirring occasionally to prevent sticking.
5. Fold in the Quinoa, and cook for an additional 3-5 minutes or until vegetables are tender. Serve Hot!
This is probably one of the easiest dishes I have made in awhile and it was also very well received. According to Joe everything I make is great but that this is “really great.” Gotta love a compliment like that!