Quinoa Curry

This basic dish became my go-to once I realized that post-losing-my-sense-of-smell I loved all spicy things and all things involving coconut milk.  I couldn't find rice that day, and quinoa is better for you anyway.  Immensely adjustable (no beans? throw in some lentils.  Whatever vegetables you have work.  I ran out of curry paste so I through in 1/4 cup of Ethiopian berbere seasoning and that was great, too.)

I once was trying to get rid of some oregano, or maybe some cumin, I don't know, and I threw that in.  Tasted fine to me, but everyone else thought it was disgusting.  I learned a lesson.


2/3 c quinoa
2 c water
1 can diced tomatoes
1/2 can coconut milk
1 veg bouillon cube
1.5 c cooked beans
4-6 c frozen vegetables
1/2 can thai curry paste of your choosing, or any other spice mixture you have, to taste.

Throw everything but the vegetables into the slow cooker.  Turn it on.  Check it later.  If the quinoa is cooked, add the vegetables, stir, put the cover back on, and leave it on for another 1/2 hour or so.  Alternatively, turn off the slow cooker and check it much later.