My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, August 23, 2011

Curried Quinoa with Peas and Cashews

Today is my birthday! Last Thursday I received the most wonderful cook book from my sister, Sandy, in California. Do not be put off by the name, Vegetarian Cooking for Everyone by Deborah Madison. This is unlike any vegetarian cook book I have ever seen. No unusual ingredients that you have to run all over town to find. If you are not vegetarian anything in this book would make a fabulous side dish for meat of your choice, plus the soup, salads and deserts are outstanding. I am way impressed!

This is Sandy's favorite of the ones she has tried and she uses this book almost everyday.

Curried Quinoa with Peas and Cashews
Serves 4
print recipe

2 tablespoons canola oil or butter
1 onion, 1/4 finely diced, 3/4 coarsely chopped
1 cup quinoa, thoroughly rinsed
2 teaspoons curry powder
Salt and freshly milled pepper
2 zucchini, diced into small cubes
1 cup carrot juice (This will give your dish a vibrant color and flavor.)
1 cup peas
1/4 cup thinly sliced scallions, including a little of the green
1/2 cup cashews, roasted and coarsely chopped
2 tablespoons chopped cilantro

Heat half the oil in a small soup pot, add the finely diced onion, and cook over medium heat for about 3 minutes. Stir in the quinoa, 1/2 teaspoon curry powder, and 1/4 teaspoon salt and cook for 2 minutes. Add 2 cups boiling water then lower the heat. Cover and cook 15 minutes.

Meanwhile, heat the remaining tablespoon oil in a 10-inch skillet. Add the chopped onion, zucchini, and remaining 1 1/2 teaspoons curry powder. Cook, stirring frequently over medium heat for 5 minutes. Add 1/2 cup water, the carrot juice, and 1/2 teaspoon salt. Cover and simmer for 5 minutes, then add the peas and scallions and cook for a few minutes more. Stir the vegetables and cashews into the quinoa. Taste for salt and season with pepper. Serve in soup plates, garnished with cilantro.


  1. Happy Birthday, Beverly !!!!

    i have this cookbook too...and i LOVE it...i have all her them all...they are really great.

    i was lucky enough to attend a workshop one day at the Fairview Gardens in Goleta ( right next to santa barbara ) that was given by deborah...she is SUPER was a GREAT day..we strolled through the gardens and picked everything that looked good...then came back to an outdoor kitchen that was under a HUGE old oak tree...we sat on bales of hay as deborah cooked and shared stories.. my favorite thing she made was a simple salad that she had when she was staying with alice waters....what did she just say ? she got to stay at alice waters house???? LUCKY GIRL !!!!

    it was roasted beets and california avocados..tossed seperately in really good olive oil and sea salt and served on watercress...super simple and super good. i still make that salad when i have great avocados...thanks for reminding me of a fun day...i should post it soon....i think i will....

    happy to visit with you today on your birthday...enjoy the book..and i look forward to seeing more recipes...

    sending love and birthday wishes

    kary and l'il teddy

  2. I would love this ,, my favorite!!

  3. A Happy Birthday to You! I really like quinoa, but naturally I am the only one in my house. I usually make a batch and use it for lunches during the week. Nice recipe once again!

  4. Happy birthday! Nothing like a new cookbook. That is one thing you can never go wrong with.


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