…and suddenly, it’s November! Days are shorter, colder, and darker – so it was great to get take a short “trip” to India this past weekend with my girls’ club, where we soaked in lots of light and warmth and colour.
In honour of Diwali, the festival of light, we painted glass tea light holders.
Indian flavours do to the palette what Indian colours do to the eyes. In your next bowl of quinoa, try a touch of curry powder, contrasted with cool, sharp mint.
2/3 cups raw quinoa, soaked for 15 minutes in cold water, then rinsed
2 shallots, minced
1 teaspoon curry powder
3 carrots, peeled and diced
a handful of chopped fresh mint
Saute the shallots in the butter until transluscent.
Add the curry powder and cook for one minute, until fragrant.
Add the quinoa and broth, bring to a boil, then lower to a simmer and cover. After 15 minutes, add the carrots and cook for 5-10 minutes more, until all the liquid has been absorbed.
Remove from the heat and stir in the chopped mint.
Serve as a side dish or main course – quinoa is a complete protein!