Vegan Curry Peach Quinoa

Fresh Georgia peaches are a delicious addition to our CSA box this time of year. Top that off with some rich, but not too intense, fresh jalapenos and you have yourself the start of a delicious meal. Sweet and spicy savory dishes are a staple of various cuisines. This dish has Indian and Mediterranean influences as it’s inspired by a Savory Peach Cous Cous meal.

Vegan Curry Peach Quinoa

Author/Source:

Kristi @ Onceamonthmom.com

Ingredients:

• 2 cups quinoa
• 3 cups water
• 1 tablespoon curry
• 2 teaspoons garlic, minced
• 0.5 cups cashews, chopped
• 1.25 cups onion, diced
• 1 tablespoon jalapeno, diced
• 2 cups peaches, pitted and diced
• 0.125 cups sugar
• 0.0625 cups cranberry juice
• 0.125 cups vinegar

Directions:

Cook quinoa in water according to package directions.

When quinoa is cooked, fluff and stir in curry powder and cashews.

Meanwhile, saute onion, jalapeno and garlic in a large skillet with a bit of olive oil. Add peaches when onions begin to brown. Cook 3 minutes.

Add sugar. Deglaze with juice and vinegar and cook on low until peaches soften. Combine with quinoa. Add salt and pepper, to taste.

Freezing Directions:

Divide among freezer bags. Reheat on stovetop over medium heat for 15-20 minutes.

Servings: 4

This Post will be linked at:

• Mouthwatering Mondays at A Southern Fairytale
• Monday Mania at The Healthy Home Economist (Real Food)
  
• Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
  
• Meatless (Vegan) Mondays at Veggie Converter (Vegetarian)

• Tweet about it
• Subscribe to the comments on this post

This entry was posted on Monday, July 11th, 2011 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.