October 9, 2024

Quinoa Upma Ingredients: 2 tbsp of oil Bay Leaf Chopped Onions Ginger Garlic Vegetables of yourchoice Coriander Quinoa Cumin Seeds Cinnamon Cardamom Cloves Method: 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 With Corn And Scallions Ingredients: 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 Method: 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 Ingredients: 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 Salt Pepper Olive oil Dressing: 1/3 cup — lemon juice 1/4 cup — olive oil 2 clove — garlic 1/2 teaspoon — oregano, dried 1/4 teaspoon — salt Method: 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.