First off, I started the quinoa in the rice cooker. I do this with everything from wheat berries to buckwheat groats, and find the rice cooker to be my best friend when it comes to cooking grains. Quinoa, in case you've never had it, is know as the "mother of all grains" or "supergrain" due to its high nutritional value. It is high in both protein and fiber and gluten-free to boot. It makes a great substitution for rice or couscous and I personally love it. I urge you to try it if you've never had it. You won't be disappointed.
With my quinoa going, I could forget about it and work on my curry. This way the curry and quinoa would be done around the same time. So much of cooking is about getting the timing right. I sauted one onion, three cloves of minced garlic, two teaspoons of minced ginger, one diced red bell pepper, one julienned zucchini, two carrots and one stalk of celery. I left the carrots and celery in large chunks so they would still have a bite to them after cooking. I added one cup of lentils and roughly two cups of water along with some tomato puree and curry powder. I let the curry simmer for about 20 minutes. After the lentils had softened, I add two cups of packed raw baby spinach and cooked it just until just wilted. Before serving, I added a dollop of fat free yogurt for some creamy goodness. At first bite, I instantly started to feel better. I hadn't eaten a vegetable all day, unless you count the lime I had in my Corona. The vegetables had retained a crunch to them, while the lentils had developed into beautiful golden color with a creamy texture. It had just enough heat to it with the fresh ginger and curry powder. Diet redemption!