the taste space

Curried Beans and Quinoa with Baby Bok Choy

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on July 29, 2012

Let me share with you the best way to travel.

I’ve shared travelling tips and recipes before, but this is different. I feel like I have discovered a new way to find great lodging while travelling.

I am not talking about priceline or other websites which have lower prices on hotels. Been there, done that. I have never liked hotels, anyways. Without a kitchen and other homely accessories, I still feel out of my element.

Last week, I was in Calgary for a conference. Fortuitously, only half the cost of the hotel room would be covered by my employer, and I could not find another person to share a room. So I looked for alternatives.

I discovered Air BnB (and no, I get nothing to shamelessly promote this). A site where people rent out their homes just like a hotel room. Granted, each listing is bound to be different, but I really lucked out in Calgary. For half the price of the conference hotel room, I rented out an entire 2 bedroom bungalow that was not too far from downtown. It had a well-stocked kitchen, a living room complete with board games and oodles of books to read, if I actually had the time. Of course, I was drawn to the kitchen, so I could easily whip up my routine breakfast oatmeal and other healthy meals. With an Asian grocer a few blocks away, I had access to cheap groceries as well.

While I think of travel as a vacation from blogging as well, I was wrong. I desperately wanted to share some of the quick and easy meals that I pulled together. I brought quinoa with me so that I could turn any vegetable stir fry into a quick main meal but I ended up going more elaborate with this curried tomato and kidney bean bowl. The results were worth it and have already been incorporated into repeater meals in my own kitchen.

The ingredients seem so simple, so the bulk of flavour comes from the  high quality curry powder. When I spotted a local Artisan curry powder (Bridget’s) at Community Natural Foods, it was then that I decided to make this. Shallots (or onions), ginger and garlic are sautéed and added to the curry powder. A can of tomatoes turns this into a great sauce that simmers with some kidney beans and quinoa. I added chopped baby bok choy for some greenery and crunch. Susan originally made this as a lettuce wrap with chickpeas. I have since made this since my return with chickpeas and more quinoa; it is a very forgiving recipe. Like most curries, this was great as leftovers. And yes, I was thrilled that my kitchen in Calgary also had plastic containers for me to tote my meals to the conference.

Who would have thought I’d eat so well away from home?

This is my submission to this month’s Bookmarked Recipes and to this week’s Weekend Wellness.

Curried Beans and Quinoa with Baby Bok Choy
Adapted from Fat Free Vegan

1/2 cup dry quinoa, rinsed well
1 tsp oil of choice
3 shallots, chopped, or 1 medium onion, chopped
3 cloves of garlic, minced
1 tbsp minced gingerroot
1.5 tsp good curry powder, or to taste
1/2 tsp red pepper flakes, optional
15 oz canned diced tomatoes, undrained
1.5 cups cooked red kidney beans (or beans of choice, chickpeas are good, too), rinsed and drained if canned
6 baby bok choy, leaves separated, chopped

1. If you do not have 1 cup of cooked quinoa, begin by bringing 3/4 cup of water (or vegetable broth) to a boil). Add rinsed quinoa, simmer for 15-20 minutes, until all the water is absorbed, then allow to sit, with lid on, for an additional 5 minutes.

2. Meanwhile, head a large skillet with the oil up to medium-high. When hot, add the shallot (or onion), sprinkle with salt and cook until the onions soften, around 5 minutes. Add the garlic and ginger, stir and saute for another minute.  Add the curry powder and chile flakes (if using) and allow to toast for 15 seconds until fragrant.

3. Deglaze the pan with the undrained canned tomatoes and add the beans. Add your cooked quinoa when it is ready. Reduce heat to low and allow to simmer for 5 minutes.

4. Meanwhile, clean and chop your baby bok choy. Separate the leaves from the stems. Slice the stems cross-wise, into thin slivers. Add to the curry after 5 minutes of simmering. Thinly slice the baby bok choy leaves and add them in after another 3 minutes. Stir and allow the heat to wilt the greens. Season to taste.

Serves 4.

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17 Responses

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  1. veganter said, on July 29, 2012 at 7:28 PM

    That looks amazing, I cant wait to try it! It’s like all my favourite ingredients in one meal :)

  2. Flavors of the Sun said, on July 29, 2012 at 7:55 PM

    This looks so healthy and delicious that I am already making a shopping list. Thanks for posting.

  3. Gabby @ the veggie nook said, on July 29, 2012 at 8:19 PM

    That sounds like such a great way to travel! I’ll have to remember that- it can never hurt as a vegan travelling to have access to a kitchen :)

    And you certainly fed yourself well!

  4. Eileen said, on July 29, 2012 at 11:46 PM

    Renting out cottages or apartments while away from home is so much better than staying in a hotel! We stayed in a little cottage in Finland on our honeymoon, and it was amazing in all the right ways. Just being able to cook your own food is more than worth the (overall very slight) booking effort.

    • janet @ the taste space said, on July 30, 2012 at 7:27 AM

      It seems like one gets less flexibility and use from a hotel, so it is so mind boggling why they are so expensive. I suppose some people don’t want to cook, but I agree that there is minimal work if you cook properly. ;)

  5. […] I was away last week and Rob was in charge of watering the garden. I knew one of our squash plants was not doing so well after the scorching heat wave. I was already mentally prepared for the loss of a squash plant. Four plants in a small planter was probably not the best idea anyways. Even if 1 of the plants die, at least I will have 3 squashes. […]

  6. Sandra (@CandidaDietTips) said, on July 30, 2012 at 1:18 PM

    What a colourful healthy hotpot – lovely!

    Do quinoa dishes freeze well I wonder? I know that kidney bean stew does, but quinoa?

    • janet @ the taste space said, on July 30, 2012 at 1:25 PM

      Yes! This would freeze well. I actually used frozen quinoa in this recipe when I came home (quinoa that I had cooked and then frozen for an emergency use).

  7. Joanne Bruno (@joanneeatswell) said, on July 30, 2012 at 10:42 PM

    I’m in Florida right now and the boyfriend will not let me cook! I keep explaining to him that it’s not work but he doesn’t seem to believe me. I can’t wait to make this when I get home.

    • janet @ the taste space said, on July 31, 2012 at 8:28 AM

      At least the boy let’s you check the web! I think I’d rather cook than surf, though… but you will love this, I know it, Joanne. Have you had your curry lately? ;)

  8. […] Here is the recipe I found on Taste Space: […]

  9. […] meal of the weekend was a double batch of my easy Curried Beans and Quinoa with Baby Bok Choy which was enjoyed by […]

  10. […] I discovered that I had kamut. Turns out I had forgotten all about it. I bought a small amount while in Calgary, since I had never seen it before. Unfortunately, while Community Natural Foods has an online […]

  11. […] I eat it every day. These are staples throughout the world. I still have my favourite repeater curries, but like to mix things up with seasonal […]

  12. […] when you spice things up with curry powder. While I have thrown curry powder into Indian curries, bean and quinoa skillets, and couscous pilaf, I have also added it to tofu chowders, sweet potato hummus, balsamic roasted […]

  13. […] want? I highly recommend her Indian-Spiced Chickpeas and Kale, Cauliflower Dal with Panch Phoran, Curried Beans and Quinoa with Baby Bok Choy, Iraqi Eggplant and Seitan Stew, Creamy Cashew Kale and Chickpeas, and Spaghetti Squash with […]


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