Every time I think I may have come up with a radically new flavor combination, all I have to do is go on-line and do a search. Take yesterday, for example. While trying to come up with a new way to cook quinoa, I considered whether quinoa and curry powder might make a unique and delicious combination. Well, I was hardly the first person to come up with that idea! (I swear there is nothing new under the sun!) Because low and behold, there were 2,900,000 results from which to choose. Yikes! So, no Patti, you were not the first person to think these two, star ingredients would combine beautifully. But not being crazy or stupid, I decided to let someone else do the heavy lifting (so to speak). So, I based the recipe you find below on Sarah Brull’s recipe for Curried Quinoa Pilaf. And with the few modifications I made, I consider this easy recipe a winner.

The curry flavor is in no way overwhelming, and the toasted almonds provide a delightful crunch. And then there are the golden raisins. I love golden raisins. They provide that tiny bit of sweetness in this dish that is perfect with the spices.

So, for all of you out there who may not have tried quinoa, I would suggest starting with this recipe. And if you are already a quinoa lover, can you ever have too many great recipes that include this healthy seed. Of course not!

Well, it’s sunny here on Camano Island. There is still snow on the ground from a recent storm. The bay is looking quite docile, and at least the bottom 2/3rds of Mt. Baker is showing itself. Along with great vistas of many other snow-capped mountains in the Cascade Range. Miles and Max (our orange fuzzy family members) are happily enjoying their afternoon naps. Mr. C. is having a pleasant afternoon in rehearsal up north, and I have leftovers from last evening to serve for dinner tonight. In other words, all’s well with my world. Hope the same can be said for your world too. And do try this recipe. It’s really good.

Peace and love to all.

2 T. extra virgin olive oil

½ onion, chopped

2 cloves garlic, finely minced

1 tsp. curry powder, or more to taste

¼ tsp. cumin

1 c. quinoa, thoroughly rinsed and drained (I like the tri-color quinoa)

1 c. water

2 tsp. vegetable base (I use Better Than Bouillon Vegetable base)

¼ tsp. kosher salt

freshly ground black pepper

1 T. fresh lemon juice

2 T. chopped fresh parsley

½ c. golden raisins

½ c. toasted slivered almonds

Heat olive oil in a covered pan over medium heat. Add the onion and sauté until translucent. Add the garlic, curry, and cumin, and sauté for one minute, or until the garlic is fragrant.

Add the quinoa, water, vegetable base, salt, and pepper. Bring to a boil, then simmer, covered, for approximately 15 minutes, or until all of the liquid is absorbed. Remove from heat and keep covered for five minutes. Then stir in the lemon juice, parsley, golden raisins, and toasted almonds.

Serve warm or at room temperature.