On Saturday I took the DART train downtown to the Dallas Museum of Art. I loved wandering through the different levels of paintings from Europe, gold jewelry from ancient Egypt, tapestries from Indonesia, sculptures from Japan, and teapots and dishes from the last century of the US. There was a great variety, and it was nice and cool inside.
This weekend I also fixed a new dish called Curried Quinoa. Quinoa is kind of like rice or barley and has lots of health benefits. It was a fairly simple dish to make and I love anything with curry so I enjoyed the taste. It was a bit different though so I’m not sure I would make it again very often! I added some of the leftover chicken sausage one day and then some grilled chicken with the leftovers to add some additional flavor.
Here’s the recipe:
- 1-1/2 cups water
- 1/2 cup orange juice
- 1 can (15 ounces) garbanzo beans, rinsed and drained
- 2 medium tomatoes, seeded and chopped
- 1 medium sweet red pepper, julienned
- 1 cup quinoa, rinsed
- 1 small red onion, finely chopped
- 1/2 cup raisins
- 1 teaspoon curry powder
- 1/2 cup minced fresh cilantro
- In a large saucepan, bring water and orange juice to a boil. Stir in beans, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed.
- Remove from the heat; fluff with a fork. Sprinkle with cilantro. Yield: 4 servings.
Editor’s Note: Look for quinoa in the cereal, rice or organic food aisle.