QUINOA VEGETABLE PULAO
- 2 tbsp of oil
- Bay Leaf
- Chopped Onions
- Vegetables of yourchoice
- Cumin Seeds
- Heat 2 tbsp of oil in a pan.
- Add the cumin seeds and once they sizzle, add cinnamon, cardamom, cloves and bay leaf.
- Fry it for 10 seconds and then add the chopped onions.
- Add ginger and garlic and sauté for 2 minutes. Add the vegetables along with finely chopped coriander or mint leaves. Sauté for 4 to 5 minutes until the vegetables are almost cooked.
- To the above mixture, add 1 cup of quinoa and the desired amount of water.
- Add salt and bring it to a boil.
- Lower the flame and cook for 5 minutes with the lid on.
- The quinoa will fluff up in around 5 to 6 minutes. Add more coriander leaves if desired and serve hot.
QUINOA MUNG DAL KHICHDI WITH VEGETABLES
- Moong Dal
- Salt to taste
- Cumin Seeds
- Cinnamon Stick
- Bay Leaf
- Turmeric powder
- Chopped tomato
- Add quinoa seeds, moong dal, water and salt in a pressure cooker. Cover and cook until 3 whistles.
- Turn off the heat and allow the pressure cooker to cool naturally.
- In a saucepan, heat oil, add cumin seeds, cinnamon stick, cloves, bay leaf and saute until nice aroma comes out.
- Add chopped onion and sauté until the onion becomes soft.
- Add turmeric powder and cook until the turmeric powder loses its raw smell.
- Add chopped tomato, salt and cook until the tomato becomes soft and mushy.
- Now, add coriander powder, red chili powder and mix well.
- Sprinkle little amount of water and cook until the spices lose its raw smell.
- Add green peas, the cooked quinoa and moong dal mixture and mix well.
- Garnish with chopped coriander leaves.
QUINOA KHEER OR QUINOA PUDDING
- Butter or Ghee: 1 tsp
- Quinoa: 1/3 cup
- Water: 1/3 cup
- Milk:1/3 cup +1 1/2 cup
- Saffron: 8-10 strings
- Condensed milk: 1/3 cup
- Almonds, cashews and pistachios: 5 each
- Cardamom or Elaichi powder: Two pinch
- Dry roast nuts on medium low heat until a pleasant roasted aroma is produced.
- Let it cool for a few minutes and then chop them in smal pieces.
- Dissolve the saffron (kesar) in warm milk till the mixture gels a nice colour.
- Wash the quinoa 2-3 times in water and drain out the water.
- In a medium hot pan, add butter and quinoa and roast it for few minutes.
- After a few minutes of roasting, add water and cup of milk.
- Let it boil on a medium-low flame. Cover and cook for 15-20 minutes or till quinoa becomes soft.
- Add rest of the milk, cardamom powder, saffron mixture and increase the heat to medium.
- Stir it frequently and let the kheer boil for 7-8 minutes and then add the condensed milk.
- Stir and cook for additional 7-8 minutes.
- Add chopped nuts and cook for another minute or 2.
- Switch off the heat and Quinoa kheer is ready to be served hot.
- Keep it in the refrigerator for a couple of hours and serve it chilled.
- 1 cup quinoa
- 5-6 large kale leaves
- 4 large eggs, beaten
- 1/2 cup fat free grated parmesan cheese
- Small white onion (or about 3 spring onions for milder taste), diced
- 3 cloves garlic
- 1 tsp salt
- 1 tsp cumin
- 1/4 cup chopped cilantro or parsley (plus more for serving)
- 1/2 lemon (both the zest and juice)
- 1 cup panko breadcrumbs
- 6 tbsp safflower or vegetable oil (divided, plus more for serving)
- Rinse quinoa and then combine it in a medium saucepan with two cups water. Let it soak for about 15 minutes.
- Bring it to a boil and then reduce to a simmer. Put the top on the pan. Simmer for 20 minutes.
- Remove the lid, fluff with a fork and let it cool down to room temperature.
- Steam kale leaves for about 30 seconds just to soften a little. Chop them into small pieces.
- In a large bowl, combine the cooked quinoa, the kale pieces, eggs, parmesan cheese, onion, garlic, salt, cumin, cilantro or parsley, the zest from 1/2 a lemon and the panko.
- Use your hands to combine well.
- Heat 3 tbsp of oil over medium heat in a high sided skillet.
- While that’s heating up, form your patties. Use an ice cream scoop for uniformity and make exactly 12 patties.
- Cook six patties at a time. Cook on each side for about 5 minutes until golden brown and then put those six in an oven on a cooling rack on a baking sheet.
- Turn the oven to 200 degrees while you make the next six patties.
- Dump out any remaining oil from the first batch and re-heat 3 more tbsp before making the second batch.
- Serve the patties topped with avocado slices, sea salt, cilantro or parsley leaves, a squeeze of lemon juice and a drizzle of olive oil.
COLORFUL QUINOA SALAD RECIPE
- 2 cups water
- 1 cup quinoa, rinsed
- 2 cups fresh baby spinach, thinly sliced
- 1 cup grape tomatoes, halved
- 1 medium cucumber, seeded and chopped
- 1 medium sweet orange pepper, chopped
- 1 medium sweet yellow pepper, chopped
- 2 green onions, chopped
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 4 teaspoons honey
- 1 tablespoon grated lime peel
- 2 teaspoons minced fresh gingerroot
- 1/4 teaspoon salt
In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
- Transfer to a large bowl; cool completely.
- Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended.
- Drizzle over quinoa mixture; toss to coat. Refrigerate until serving. Yield: 8 servings.
CHEESY VEGGIE QUINOA BITES
- 1 cup cooked and cooled quinoa
- 1 cup shredded cheddar cheese
- 1 cup chopped vegetables cooked
- 1/2 tsp kosher salt
- 1 egg
- Preheat your oven to 350°F. Spray a mini muffin tin with cooking spray or oil.
- Add all of the ingredients to a bowl and mix until thoroughly combined.
- Divide the mixture evenly between the cups of the mini muffin tin and press down to pack it in firmly.
- Bake for 15-20 minutes, or until golden brown and crispy.
QUINOA WITH CORN AND SCALLIONS
- 4 ears corn, shucked
- 1 tbsp grated fresh lemon zest
- 2 tbsp fresh lemon juice
- 14 cup unsalted butter, melted
- 1 tbsp honey
- 12 tsp salt
- 14 tsp black pepper
- 2 cups uncooked quinoa
- 4 scallions, chopped
- Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil.
- As soon as the water comes to a boil, turn off the heat and let the pot stand covered for 5 minutes.
- Remove the corn from the pot and let it cool on a cutting board until it’s easy to handle.
- Then, using a sharp knife, cut the kernels off the cob.
- Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.
- Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.
- Cook the quinoa in a pot of boiling salted water per the package directions.
- Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until its evenly coated. Season with salt and pepper and serve.
QUINOA WITH FRESH PEAS
- 2 cup — Peas, green, raw
- 1 cup — quinoa, uncooked
- 2 cup — chicken broth, low-sodium
- 1/2 cup — feta cheese crumbles
- 2 green onions, chopped
- 1/2 tablespoon dried parsley
- Olive oil
- 1/3 cup — lemon juice
- 1/4 cup — olive oil
- 2 clove — garlic
- 1/2 teaspoon — oregano, dried
- 1/4 teaspoon — salt
- In a medium pot, boil a few cups of water. Once boiling, add peas and remove from the heat. Once the peas turn bright green (maybe 1-2 minutes), rinse them in cold water, drain, and set aside.
- Rinse quinoa (if desired). In the same pot, bring 2 cups of chicken broth to a boil. Add quinoa, cover with lid, and reduce heat. Keep the pot at a low boil for about 15 minutes, until quinoa is fully cooked. Remove from the heat and allow resting for 5 minutes.
- Meanwhile, whisk together lemon juice, olive oil, minced garlic, oregano, and salt. Fluff rested quinoa with a fork.
- Add peas, vinaigrette dressing, and feta cheese and stir together.
- Serve warm or cold. Makes 6-8 servings.
- 1/2 teaspoon mustard seeds
- 1/2 cup quinoa
- 1/2 teaspoon cumin seeds
- 1.5 tablespoon oil
- 1/2 teaspoon urad dal
- 1 medium onion
- 1/2 teaspoon moong dal
- 1/2 teaspoon finely chopped ginger
- 1 small to medium carrot
- 1 teaspoon chopped green chilies
- 5 to 6 french beans
- 1 dry red chili
- 1/3 cup frozen peas
- 1 pinch asafoetida
- 1 to 1.25 cups water
- 5 to 6 curry leaves
- 2 tablespoon chopped coriander leaves
- salt as required
- Take 1/2 cup quinoa in a fine strainer and rinse wel in running water.
- Heat 1.5 tbsp oil in a pan, add V2 tsp mustard seeds.
- Once the mustard seeds begin crackling, then add V2 tsp cumin seeds, V2 tsp urad dal and 1/2 tsp moong dal or chana dal.
- Stir and saute on a low flame. saute till the urad dal and moong dal turn golden. • Then add 1/2 tsp finely chopped ginger, 1 tsp chopped green chilies or 1 to 2 green chilies, chopped, 1 dry red chili and a pinch of asafoetida (optional), saute for about half a minute.
- Next add 1/3 cup finely chopped medium onion and 5 to 6 curry leaves.
- Stir and saute on a low to medium flame.
- Saute till the onions become translucent.
- Then add 1/3 cup finely chopped carrots, 1/4 cup finely chopped french beans and 1/3 cup frozen peas. mix well.
- Saute on a low flame for two minutes.
- Then add the quinoa. mix very wel again.
- Saute for a minute or two on low flame.
- Then add water. for 1/2 cup of quinoa 1 cup of water can be added. i added 1.25 cups water as i wanted a more fluffy and softer texture.
- Stir wel. add salt as per taste.
- Cover the pan with its lid and simmer on a low flame till the quinoa seeds are cooked.
- Once or twice you can stir the upma while its being simmered.
- When all the water has been absorbed and the grains appear translucent anc cooked well, remove the lid and switch off the flame.
- Add 2 tbsp chopped coriander leaves.
- Give a quick stir and serve vegetable quinoa upma hot or warm with a few lemon wedges or coconut chutney or lime pickle.