This is a very versatile dish that travels well for pot lucks. It’s tasty at room temperature and it’s gluten free and vegan. I made a “mother ” batch of the citrus quinoa and currents that I’ll use a variety of ways for lunches and dinners this week. I roasted the curried vegetables to make the dish for a party Saturday night.
For Quinoa:
2 Cups rinsed Quinoa

This screen mesh strainer is your best friend for making quinoa. Rinsing the powder off takes away a bitterness.
Then add:
2 Cups Stock
2 Cups Orange juice
1 Cup Currents
Salt and Pepper to taste
Mix together in a pot and bring to a boil, turn to low simmer for 15 minutes covered. When kernels are translucent, uncover and let cool and more liquid will evaporate . Fluff with a fork and refrigerate. You could do this the day before too.
For the curried vegetables I used one head of cauliflower, 1 yam, 2 carrots, 1 onion and half a head of garlic. Dice vegetables in smallish cubes, toss with olive oil in a bowl and then add curry powder and sea salt. I also added a big pinch of cumin and Berber spice.
Spread cubes on a parchment lined cookie sheet and roast for about 30 minutes on 400* or until the edges are browned.
The secret ingredient for this dish was going out to the garden and picking a bunch of fresh herbs. Mostly mint, but also some thyme, lavender and chives.
Toss all together with about 1/3 of your quinoa batch and voila! A beautiful dish that will please everyone.
In case you haven’t tried Quinoa before, do it! It’s similar to couscous, but so much more nutritious.