1 cup quinoa, rinsed
3/4 pound green beans, trimmed, cut into 3 inch lengths
1 medium seedless cucumber, diced
1/2 teaspoon cumin seeds
1 cup fat free Greek yogurt
3/4 cup chopped cilantro
1 1/2 tablespoons canola oil
1 1/2 tablespoons mild curry powder
1 large onion, cut into strips
2 teaspoons each minced garlic and grated ginger
6 cups (1 inch) cauliflower florets
4 carrots, peeled, thinly sliced
8 oz baked tofu, diced
14 1/2 oz can vegetable broth
Bring a large pot of water to a boil, add quinoa, cook 6 minutes. Add green beans, continue to cook 5 minutes or until green beans are crisp tender and grains are tender but slightly crunchy. Drain, leave in colander.
Sprinkle cucumber with a little salt and drain between double thickness of a paper towel. Toast cumin seeds in skillet 3 minutes or until fragrant, transfer to a small bowl and add cucumber, 1/2 cup yogurt, and 1/4 cup cilantro, toss and reserve.
Add oil to same skillet, heat. Add curry, cook 30 seconds. Add onion, garlic and ginger, stir fry 2 minutes. Add cauliflower, carrots and tofu, cook stirring 2 minutes. Pour in broth, bring to a boil. Cover reduce heat. Simmer 6 minutes or until vegetables are crisp tender.
Stir the remaining yogurt and cilantro into curry mixture, fold in quinoa mixture. Serve with cucumber salad. Garnish with roasted salted cashews, mango chutney and warm Naan bread.
Makes 4 Servings.
Bellemain Micro-perforated Stainless Steel 5-quart Colander-Dishwasher Safe