November 8, 2024

Quinoa Vegetable Pulao 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 Mung Dal Khichdi with Vegetables Ingredients: Quinoa Moong Dal Water Salt to taste Cumin Seeds Cinnamon Stick Cloves Bay Leaf Turmeric powder Chopped tomato Method: 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 Ingredients: 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 Method: 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.

Quinoa Patties Ingredients: 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) Avocado Method: 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 Ingredients: 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 Dressing: 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 Method: 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 Ingredients: 1 cup cooked and cooled quinoa 1 cup shredded cheddar cheese 1 cup chopped vegetables cooked 1/2 tsp kosher salt 1 egg Method: 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.

Spicy Pumpkin Seeds Ingredients: 1 cup of shelled pumpkin seeds 2 tbsp olive oil 1/2 tbsp chili powder 1/4 tbsp coarse salt Method: Toss 1 cup shelled pumpkin seeds with 2 tsp olive oil, V2 tsp chili powder, and 1/4 tsp coarse salt. Toast at 375°F for 8 to 10 minutes. Stir occasionally until crisp. Glaze: Add the powdered sugar, zest, juice, and salt to a :i medium mixing bowl and whisk until smooth. Drizzle immediately over pancakes. Store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before each use.

Chia Seed Lemon Pancakes with Citurs Glaze Ingredients: Pancake 2 tablespoons Chia seeds 1/4 cup water 1 1/2 cup oat flour 2 teaspoons baking powder 1/4 teaspoon salt 1 banana, mashed 3 tablespoons freshly squeezed lemon juice plus 1 tablespoon zest 1 tablespoon vanilla 1 1/4 cup vanilla almond milk (or milk of choice) 1 tablespoon maple syrup (or sweetener of choice, optional) Ingredients: Glaze 6 ounces powdered sugar 1 teaspoon lemon or orange zest 2 1/2 tablespoons freshly squeezed fresh lemon juice (or orange juice) Pinch of kosher salt Method: Pancake: Mix together Chia seeds and water in a small bowl. Set aside Combine oat flour, baking powder, and salt in a large bowl. In another bowl, mix together the remaining ingredients, including Chia mixture, Combine the two bowls, folding the batter so that you don’t over mix. Heat skillet to medium. Grease with oil or cooking spray. Pour 1/4 cup batter per pancake onto the hot skillet and cook for about 3 minutes per side. Glaze: Add the powdered sugar, zest, juice, and salt to a :i medium mixing bowl and whisk until smooth. Drizzle immediately over pancakes. Store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before each use.

Toasted Pipita Breakfast Hash Ingredients: 1 large waxy potato, yukon gold, red, blue, diced 1 cup onion, diced 1 clove garlic, chopped 1 cup bell pepper (any color), diced 1 cup mushrooms, crimini/white/etc, diced 1/4 cup fresh cilantro or parsley, chopped 1/3 cup pumpkin seeds, raw or pre- toasted 1/2 tsp chili powder 1/2 tsp paprika Salt to taste Black pepper to taste 1 tbsp of medium/high heat oil (avocado, grape seed, sunflower, canola, etc) *Optional: Skip oil and use a bit of water or broth in a non stick pan instead Method: Start by heating 1/2 tbsp of oil over medium heat. When hot, add onion to a pan along with paprika and chili powder, and cover it with a lid. Let it cook for 1-2 minutes over medium-low flame until it softens. Remove the lid, add garlic, bell pepper and stir fry until onion turns slightly brown. Add mushrooms and potatoes to the pan and stir. Cover it with a lid and let it cook for around 10 .i minutes, stirring occasionally until potatoes are soft. Season with salt, pepper, and fresh cilantro or parsley. Transfer to a bowl to keep warm, and wipe out the pan if needed. Add remaining 1/2 tbsp of oil and pumpkin seeds to the pan. Cook over low heat until they begin to turn slightly brown stirring often. Sprinkle on top of hash and serve with condiments of choice. Wrap it in a tortilla for a breakfast burrito or eat as is.

Chia Seed Flatbread This soft and tasty flatbread features the pleasant crunch (and nutritional punch) of chia seeds. Ingredients: 2 cups Chakki Atta Indian Flour 1/2 teaspoon salt 1 teaspoon instant yeast 2 tablespoons toasted sesame seeds or whole flax seeds 2 tablespoons Chia seeds 2 tablespoons soft butter 3/4 cup warm water *See tips below for Chakki Atta flour substitutions. Method: Whisk together the flour, salt, yeast, and seeds. Work in the soft butter and water, then mix and knead the dough until it becomes smooth and pliable. Form the dough into a ball, place in a greased bowl, cover, and let rise for an hour or more, until puffy. Turn the dough out onto a greased surface and fold it over several times. Divide the dough into six pieces; each will weigh about 2 3/4 ounces. Roll each piece into a ball. Cover the balls with a damp cloth and let rest for 10 minutes. Starting with the first ball you made, roll each ball of dough into a rough 8″ to 9″ circle; circles should be a scant 1/8″ thick. Heat a heavy frying pan or griddle on medium heat for a minute or two, and brush the pan with oil just before cooking the first bread. Place a dough round in the pan. Cook the first side for 1 to 2 minutes, until it starts to bubble and has some darkish brown spots; flip over and bake the second side until firm. Stack the breads as they come off the griddle to keep them warm and soft. Yield: 6 flatbreads.