Potato Masala with Toasted Coconut Quinoa

Quinoa has gone beyond health nut food to prominent whole grain featured on restaurant menus and served frequently in homes across the country. Cookbook author Camilla V. Saulsbury loves quinoa so much she has published the quinoa-centric cookbook 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood (Robert Rose, 2012) that features all gluten-free recipes and the best information and tips on using quinoa to its fullest potential in your kitchen. We love Saulsbury’s hearty and delicious recipe for potato masala and toasted coconut quinoa. 
Quinoa has gone beyond health nut food to prominent whole grain featured on restaurant menus and served frequently in homes across the country. Cookbook author Camilla V. Saulsbury loves quinoa so much she has published the quinoa-centric cookbook 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood (Robert Rose, 2012) that features all gluten-free recipes and the best information and tips on using quinoa to its fullest potential in your kitchen. We love Saulsbury’s hearty and delicious recipe for potato masala and toasted coconut quinoa. 

Potato Masala with Toasted Coconut Quinoa

Recipe from 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood by Camilla V. Saulsbury.

Serves 6

Ingredients:

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• 3 cloves garlic

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• 1 (2-inch) piece gingerroot, chopped

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• 1 tablespoon mild curry powder

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• 1-1/2 teaspoons ground cumin

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• 1 teaspoon garam masala

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• 3/4 cup light coconut milk

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• 2 teaspoons vegetable oil

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• 1-1/2 cups chopped onions

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• 2 pounds yellow potatoes, peeled, cut into 1-inch cubes

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• 1-1/4 cups reduced-sodium vegetable broth

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• 1-1/3 cups frozen petite peas, thawed

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• 2/3 cup unsweetened flaked coconut, toasted

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• 3 cups hot cooked quinoa

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• 1/2 cup packed fresh cilantro leaves, chopped

Directions:

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1. In a blender, combine garlic, ginger, curry, cumin, garam masala, and coconut milk. Puree until smooth.

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2. In a large saucepan, heat oil over medium-high heat. Add onions and cook, stirring occasionally, for 5 to 6 minutes or until softened.

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3. Add garlic mixture and cook, stirring, for 1 minute or until mixture thickens.

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4. Add potatoes, reduce heat and boil gently, stirring often, for about 10 minutes or until potatoes are barely tender.

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5. Stir in broth, scraping up any browned bits from bottom of the pan. Increase heat to medium-high and bring to a boil.

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6. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 16 to 20 minutes or until potatoes are tender.

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7. Stir in peas and simmer for 1 minute.

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8. Just before serving, stir coconut into quinoa. Spoon quinoa into bowls and top with potato mixture.

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9. Garnish with cilantro.

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