Curried Quinoa with Blueberries and Snap Peas

• 2 Tbs. plus 2 tsp. coconut oil, divided
• 2 cups quinoa, rinsed and drained
• 3 Tbs. curry powder
• 1 pinch salt, optional
• 1 medium shallot, finely chopped ( 1/4 cup)
• 1 1/2 cups fresh snap peas
• 2 cups fresh blueberries
• 1 cup plain non-fat Greek yogurt
• 1/4 cup chopped fresh mint
• 1/4 cup chopped unsalted cashews or roasted peanuts

1. Melt 2 Tbs.
2. coconut oil in large saucepan over medium-high heat.
3. Add quinoa and curry powder.
4. Saute 1 to 2 minutes, or until lightly toasted and fragrant.
5. Add 4 cups water and salt (if using), and bring to a boil.
6. Reduce heat to medium-low, cover, and simmer 12 minutes without stirring, or until quinoa is cooked through and water is absorbed.
7. Remove from heat, and keep covered.
8. Melt remaining 2 tsp.
9. coconut oil in medium skillet over medium heat.
10. Add shallot, and saute 2 minutes, or until translucent.
11. Stir in snap peas, and saute 5 minutes.
12. Add blueberries, and cook 30 seconds, or until warmed through.
13. Combine blueberry mixture and quinoa in large bowl.
14. Serve dolloped with yogurt and sprinkled with mint and cashews.
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coconut oil, quinoa, curry powder, salt, shallot, fresh snap peas, fresh blueberries, yogurt, fresh mint, unsalted cashews

Taken from www.vegetariantimes.com/recipe/curried-quinoa-with-blueberries-and-snap-peas/ (may not work)