It’s hard to believe that February is more than half over. I know that time is supposed to go faster as we get older, but seriously – where has this year gone? There are so many things that I want to accomplish this year and it is time I really get focused if I want to make them happen.
There are a couple of things I’m thinking of doing with the site, and I’d really like your input on one of them.
Your opinion counts.
Would you please take a moment and fill out my survey?
One is that I know a lot of you eat differently than I do and I also know there are quite a few of you out there that have food allergies. Because I can’t possibly meet everyone’s needs, I’ve been thinking of opening up a section of the website that would allow readers to submit there recipes and view other people’s recipes. Of course, if the recipes came from another source, we would want to make sure that the source was given credit and a link back to it. Is this something that would interest you? Would you take the time to share your favorite quinoa recipes with other readers?
I’m also trying to get a better grasp as to what you guys are looking for, so I’d really appreciate it if you would take the time to fill out the survey that I’m sending out. It will help me steer the course of this website, which will have it’s second birthday next month!
Now…back to food!
Today’s recipe is super easy to make, especially if you bulk cook your rice and quinoa on the weekend. I’ve used wild rice here, but honestly any grain would work. You could easily use all quinoa too, but I do like the contrasting textures. If you don’t have the peas and carrot blend, just peas would be fine too. Also, I’ve used mango chutney here, but if you don’t have it the recipe still works. I actually added as an afterthought, because I decided I wanted the recipe to have a sweet/spicy flavor to it.
Ingredients
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- 1 cup cooked wild rice
- 1 cup frozen green peas and carrots, thawed
- ½ cup chopped green onions
- ¼ cup dried currants
- 1 – 2 tablespoons Hot Mango Chutney
(optional)
- 1 1/2 teaspoons Curry Powder
- 1 teaspoon Turmeric
- ½ teaspoon Pure Himalayan Salt
Instructions
- Heat olive oil over medium heat in a large skillet.
- Add quinoa, wild rice, green peas, green onions and currants.
- Stir until well combined and add mango chutney (optional), curry powder, turmeric and salt.
- Stir until spices are well distributed.
- Heat for 5 -7 minutes, stirring occasionally.
- Serve warm.
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