b'Savannahs CurryServes 82 cans Coconut MilkC Lemon Balm (minced)PQ Salad Dressing6 Zucchini (chopped)(see page 86) 2 Cloves Garlic (finely 3 C prewashed Quinoa chopped)6 C Water 1 Onion (diced)2 T Curry Powder 6 T Raisins4 2-inch pieces Lemongrass 2 T Coconut Oil8 Carrots (chopped) DirectionsEntres1.Add quinoa to water in pan and bring to a boil, add curry powder, lower to a simmer and cook until water has been absorbed, about 12 minutes2.Saute the veggies and herbs in coconut oil, 5-7 minutes or to desired tenderness3.Once the quinoa is done boiling, add the coconut milk and raisins4.Add PQ Salad Dressing to the veggies and serve with the quinoa5.Remove lemongrass prior to servingSimply Good PastaServes 61 lb Brown Rice Pasta 3 C Canned, Stewed or Fresh 1 Carrot Tomatoes (chopped) 1 C AlmondsParmesan Cheese, to taste1 C CashewsDirections1.Cook pasta according to package, rinse and strain 2.While pasta is cooking, dice the carrots and steam in covered pan with about acup of water 3.Roast nuts in a dry cast iron pan on med-high heat, when nuts start smoking toss until golden color is reached4.Remove from heat immediately5.Combine the carrots and nuts with pasta and add tomatoes6.Lastly, sprinkle the Parmesan cheese on top and enjoyTHE PACIFIC QUEST COOKBOOK47'