Quinoa, pronounced as ‘kin wah’ is not a true grain but is high in protein and is also gluten-free. Hence it has become sort of the new rage because it provides a great option for folks who are on gluten free diets. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. For more info, check this link: http://en.wikipedia.org/wiki/Quinoa
Quinoa is easy to cook and is great in salads. I have just recently started experimenting with it. Here’s something quick and easy – I tried to make quinoa upma. Upma is a traditional ‘South Indian’ dish which is made using semolina. So I tried to do the same here with some variations using Quinoa. I added sun-dried tomatoes instead of fresh tomatoes to give it a slight tangy flavor. Also added sliced coconuts and peanuts. Real simple and delicious! I also grilled some veggies – some broccoli and spinach to have on the side.
This recipe will make 1 serving
Ingredients: 3/4 cup quinoa 1 and 1/2 cups water 1 tsp coconut oil (melted) 1/2 tsp mustard seeds 1 tbsp chopped sun-dried tomatoes 1 pinch of red chilli powder (cayenne pepper) 2-3 fresh curry leaves 1 tbsp thinly sliced coconut pieces or unsweetened coconut flakes 1 tbsp roasted peanuts 1/4 tsp or pinch of salt For the grilled veggies: 1 tsp melted coconut oil 1 cup chopped veggies- broccoli, spinach or any other vegetable 1/4 tsp garlic sea salt
Take a medium size cooking pot and heat it on the stove. Add the oil and when hot, add the mustard seeds. When they start spluttering, immediately lower the flame and add the sun-dried tomatoes, the red chilli powder and the curry leaves. Stir for about 30 seconds and then add the quinoa and the salt.
Then add the water and stir to mix well and heat on medium until the water starts boiling. immediately lower flame to low and cover with a tight-fitting lid. Cook for about 5-7 minutes until all the water has evaporated checking in between to avoid burning. Place the cooked quinoa on a plate and garnish with roasted peanuts and the sliced coconuts.
For grilling the veggies, heat a skillet or a medium size pan and add the oil. When hot, add the veggies and the garlic sea salt. Stir uncovered for 1 minute and then cover with a lid and cook for about 2 minutes or so until the veggies are cooked.
Serve the quinoa with grilled veggies on the side.