Spicy melds with sweet in this curry dish inspired by the exotic cuisines of India and the Mediterranean.
4
Servings
11
Ingredients
4
Comments
Ingredients
- 8 cups rinse, drain, and cook Quinoa
- 1 tablespoon Curry Powder
- ½ cups chop Cashews, Raw
- 1 ¼ cups dice Onion
- 1 tablespoon seed and dice Jalapeño
- 2 teaspoons mince Garlic, Cloves
- 1 tablespoon Olive Oil
- 2 cups dice Peach
- ⅛ cups Sugar
- 1 tablespoon Cranberry Juice
- ⅛ cups Vinegar
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine cooked quinoa with curry powder and cashews.
- 3129967 Upgrade to a paid membership 54947 to unlock all instructions 74098
- 718376 Upgrade to a paid membership 45866 to unlock all instructions 99126
- 6153373 Upgrade to a paid membership 60098 to unlock all instructions 27515
- 1773882 Upgrade to a paid membership 27993 to unlock all instructions 82194
- 1662663 Upgrade to a paid membership 9269 to unlock all instructions 20501
- 5454330 Upgrade to a paid membership 35639 to unlock all instructions 10654
- 2773952 Upgrade to a paid membership 15437 to unlock all instructions 24268
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 5823785 Upgrade to a paid membership 95314 to unlock all instructions 49237
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine cooked quinoa with curry powder and cashews.
- 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2.5 cups Amount Per Serving
- Calories
- 674
- Total Fat
- 21g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 13mg
- Total Carbohydrates
- 101g
- Fiber
- 12g
- Sugar
- 22g
- Protein
- 22g
- WW Freestyle
- 19
4 Comments
Join the discussionthis looks amazing – and served cold a perfect one dish supper!! plenty pof protein in that quinoa..
Blessings!
LIB
http://bit.ly/obLcAH
Oh my, this looks delicious! I recently discovered quinoa this year and instantly fell in love. I am always looking for new recipes to use it.
Thanks for sharing the recipe,
Holy Cannoli Recipes
SO GOOD! It is not very difficult to make, healthy and a delicious mix of contrasting flavors! This dish is irresistible 😀
I’m so glad you liked it Melanie. I thought it was delicious, too. And you’re right, it’s very simple to make.