Curried Orzo & Quinoa with Spinach

I made this dish for Easter and was very pleased with the results.  I saw a recipe at Stonewall kitchen site and just adapted it by adding different grains and the pasta.  I actually made two dishes one with orzo and one with brown rice.  I have a niece who doesn’t eat wheat so I kept a portion of the spinach quinoa mixture out and added the rice.


10 oz. whole wheat orzo
1 pkg. frozen spinach
1 onion, diced
2 red peppers, roasted and diced
1 box unsalted vegetable stock
1 cup water
1 t. Penzey’s Sweet Curry Powder
2/3 cup toasted slivered almonds
1 ½ cups tricolor quinoa
1/3 cup mango chutney
2/3 cups raisins
1 clove garlic, minced


Prepare the whole wheat orzo according to package directions.

Place the red peppers in the broiler on high for 5 minutes.  They should start to have a blackened skin.  Rotate the peppers until most all of the skin has blackened. Remove from the broiler and place in a bowl covered with foil or plastic wrap for 20 minutes or so.  Peel the blackened skin off the peppers and dice.

Place the onions in a large skillet and caramelize.  Add the frozen spinach and one cup of vegetable stock. 

Add the roasted pepper, remaining vegetable stock, water, mango chutney, quinoa, raisins and garlic.  Bring to boil and then reduce heat stirring periodically.  Once most of the liquid has been absorbed pour mixture into a large serving bowl.  Now add the orzo and mix well.  Stir in the toasted almonds and serve.