Tasty and Meatless - Recipe

2/3 cup quinoa
4 tablespoons olive oil
1 teaspoon curry powder
1 1/4 cup very hot water
1 tablespoon Bragg’s Liquid Aminos
1 medium red onion
1 medium zucchini
1 red bell pepper
1 orange bell pepper
1 can garbanzo beans
1/4 cup walnuts or pine nuts

Thoroughly rinse the quinoa in a fine sieve under cool running water. Do not skip this step! It is important to rinse off the hard outer layer. Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the rinsed quinoa and the curry powder. Stir and cook for 1 minute. In a separate pan, boil the water and add the Bragg’s Liquid Aminos. Then slowly add the flavored hot water to the quinoa. Reduce the heat, cover and simmer for 20 to 25 minutes or until the liquid is absorbed. The quinoa should be moist but not mushy.

Heat 2 tablespoons of olive oil in a skillet on medium heat. Dice the red onion, half of the zucchini, and half of each of the bell peppers. Sauté the diced veggies for about 3 minutes or until the onions are translucent. Then, add the cooked veggies to the quinoa. Drain the garbonzo beans, rinse them well and add to the quinoa mixture, along with the raw zucchini and the walnuts. The raw zucchini and the nuts will give a nice crunch to this salad. Stir everything gently to combine. Toss with the ginger lime dill dressing and serve on a bed of spinach or baby greens. Garnish with slices of the colored bell peppers and red onion.