"The Best Quinoa Ever" part 2

Tonight called for rich and delicious Indian inspired goodness. So easy to whip up (that is if you don't ruin the rice as I did), and oh so yummy!!

Normally we serve this over brown basmati rice, but for some reason my rice cooker pooped out in the middle of cooking and became a soggy mush-so I resorted to the all so dependable quinoa.

You should have on hand:

1 Can Garbanzo beans

1Can coconut milk

1 medium yellow onion, diced

2 stalks celery, chopped

2 carrots, chopped,

2 medium potatoes, cut into cubes

1 small can green chile's

1/4 cup water (or more to thin out the curry)

1 1/2 tablespoons curry powder

salt and pepper to taste

Juice of one lime

handful of chopped cilantro

Saute onion, celery and carrots in 1 tablespoon olive oil until softened. Add green chile's and potatoes and cook for 2 minutes more then add curry powder coconut milk and garbanzos.

Cover and cook down on medium heat until potatoes are done, stirring regularly and adding water until it is desired consistency. Add salt and pepper to taste, lime juice and chopped cilantro, serve over rice or quinoa and enjoy!

After dinner I thought I'd make rice pudding with the soggy rice. I got out the heavy whipping cream, whole milk, cinnamon, nutmeg and sugar, put it all into a pot set to medium heat and went to change a diaper and when I came back I was met by a very scorched pudding.

Needless to say that rice was just not meant to be eaten tonight.