Curry Rice & Quinoa, Gluten-Free Naturally

Naturally Gluten-Free Meals

CURRY RICE & QUINOA COUSCOUS

Serves 4-6 people

INGREDIENTS

2 Cups Vegetable or Chicken Broth

¼ Tsp Olive Oil

½ Cup Short-Grain Brown Rice

½ Cup Quinoa

¼ Tsp Sea Salt

1 Tsp Turmeric Powder

¼ Tsp Curry Powder

2 Stalks Celery, finely chopped

½ Cup Carrots, finely chopped

½ Cup Garbanzo Beans, drained

¼ Cup Fresh Parsley, chopped

3 Tbls Golden Raisins or Dried Cranberries

1 Green Onion, finely sliced

1 Tsp Lemon Zest

1 Tsp Butter

1 Tbls Slivered Almonds, optional

Dressing

4 Tbls Extra-Virgin Olive Oil

4 Tbls Apple Cider Vinegar

2 Tbls Honey

2 Tsps Turmeric Powder

2 Tsps Curry Powder

Sea Salt & White Pepper to taste

DIRECTIONS

In a medium saucepan combine vegetable stock with olive oil, salt, turmeric and curry powder. Stir in rice and bring to a boil. Reduce heat to simmer and cover, continue to simmer about 40 minutes. Liquid will not be fully absorbed, stir in the quinoa, cover and continue to simmer another 10 minutes. Turn off heat and leave pan on the burner for about 5 more minutes.  When done, fluff with a fork and place in a very large bowl.

Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and lemon zest and stir to combine. If using almonds, melt butter in a skillet over medium-high heat and sauté almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous.

Mix dressing in a separate bowl, combine olive oil, vinegar, honey, turmeric, curry powder, salt, and pepper. Whisk together and pour dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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