Curried Quinoa with Green Beans, Carrots and Scallions

I was really pleased with this recipe.  My skepticism was birthed from the mediocre turnout of "Stuffed Peppers Picadillo" I made from the same book 2 nights earlier....I guess that's how weight-watchers recipes go.  Very flavorful and simple. I followed the recipe word for word, except for the fresh mint...I had some dried, so I just added a couple sprinkles of that instead. I will certainly make this again, and probably try adding some tofu to make it more filling. Delicious!


1 cup quinoa
1 cup orange juice
2 cup water
1 Tablespoon curry powder
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 pound green beans, trimmed and halved crosswise
2 teaspoons olive oil
2 carrots sliced
1 onion, chopped
1/4 cup sliced almonds
1/2 cup raisins
2 large scallions, chopped
3 Tablespoons chopped fresh mint
2 Tablespoons fresh lemon juice
1 teaspoon grated lemon zest

1) Combine quinoa, orange juice, water, curry powder, coriander, salt and cinnamon in a saucepan; bring to a boil. Cover, reduce the heat, and simmer until all of the liquid has been aborbed, 12-15 minutes
2) Bring a large saucepan of salted water to a boil. Add the green beans and cook 3 minutes; drain and transfer to a large bowl.
3) Heat the oil in a nonstick skillet over medium-high heat. Add the carrots and onion and cook until they begin to soften, about 3 minutes; stir in the almonds and cook 2 minutes longer. Transfer the contents of the skillet to the bowl with the green beans. Add the raisins, scallions, mint, lemon juice, lemon zest and quinoa.