Curry Quinoa Casserole
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Ingredients
- 2 cups quinoa
- 4 cups water
- 1 sweet potato
- 1 medium yellow onion
- 1 bell pepper
- 4 garlic cloves
- 2 cups fresh spinach
- - or collard greens
- 1 hot pepper optional
- 2 Tbsp oil
- 2-3 tsp Buddha Shake Curry Mix™
- Salt to taste
Instructions
- Preheat oven to 375°F. Finely chop the onions, garlic and hot pepper. Dice the sweet potato and pepper into ¼-inch pieces. Chop the spinach or collards any old way. In a wok or skillet, sauté the onions and garlic in oil for 3 minutes on medium heat. Add the hot pepper and cook for 2 minutes. Add the sweet potato, bell pepper and curry mix and cook for 3 minutes, mixing well. Add water if it starts to stick to the bottom. Add the spinach and cook for 2 minutes, stirring frequently. Add the quinoa and mix well. Transfer to a casserole dish and add the water. Cover and bake in oven for 30-35 minutes or until the quinoa has expanded and all the liquid is absorbed.
- Did You Know? Quinoa is an excellent source of protein.