Quinoa Dum Biryani

It has been some time since I made this. As usual, wasn’t disappointed. A little variation from the last time, but here’s how I made it this time.

Ingredients:
1 cup Quinoa
1 cup Cauliflower florets
1 cup beans cut into 1in pieces
1 potato cut into 1in pieces
1 cup green peas
1/2 onion sliced
1tomato chopped
2-3 bay leaves
1/2tsp cloves
1 tsp cumin seeds
1-2 star anise
4-5 cardamon pods
1 tsp black pepper
1-2 tsp garam masala
1-2 tsp ghee
1-2 tbsp oil
1-2 bay leaves
handful of cashews and raisins
Cilantro and mint chopped to garnish
small piece of ginger
2-3 garlic cloves
dash of turmeric
dash of red chili powder
salt to taste

Bring two cups of water to boil. Rinse and add quinoa. Reduce flame to medium. Cover and cook for 12-15 min or until the water evaporates. Set aside.

Meanwhile place a large pan on the stove. Add 1-2 tbsp oil and let heat. Add turmeric, bay leaves, cloves, cardamon, anise, cumin, and black pepper seeds. Fry lightly. Add minced garlic and ginger and continue frying.

Thinly slice onions and add to the pan. Continue frying. Add chopped potato, carrots, beans, peas, and cauliflower. Mix well and continue frying. Season with salt, garam masala, red chilli powder as desired. Add a little water, cover and cook for 10-15 minutes or until vegetables soften and are cooked. Add cooked quinoa and mix well.

Heat a little ghee in a pan and lightly fry cashews and raisins.

Season biryani with cilantro, mint leaves, fried cashews and raisins. Serve warm with some raita.

Zoodles Week

I had a zucchini and yellow squash that were ready for use. Inspired by the Red Lentil Spaghetti from last week, I went looking for some zoodles recipes and I wasn’t disappointed. I was immediately attracted to this one: Thai Tofu Noodle Soup. Maybe it was because I recently had Panang Curry at True Food Kitchens. I only made minor changes to the original recipe, and it turned out delicious. Served with some wild rice, it was a perfect entry into the quick lunch series.

I still had left over zoodles and the second recipe I tried interestingly enough was also with Thai flavors: Thai Peanut Zucchini Noodles. I did not make too many changes to that recipe as well, other than sprinkling some sriracha, crushed red pepper, and Szechuan sauce. 

Sprinkled with cashews (instead of peanuts) and served with left over wild rice, it too was a perfect entry into the quick lunch series!

See Also:

Quick Lunch Series: Zoodles

Quinoa Kichidi

Every now and then I soak mung beans and make sprouts. I had some left over bamboo shoots and baby corn and I immediately thought about the sprouted mung bean and Thai green curry soup.

While the sprouts take several days, I decided to try a variation of Kichdi for Sunday brunch. Kichdi is usually made with rice and lentils. I have posted a recipe in the past here.

This time around replaced rice with Quinoa. Turned out pretty good.

Quick Lunch Series: Chickpea Week

I have been meaning to try these chickpea based recipes for sometime now. Although I always have canned chickpeas ready to go, it is always fun to use dry chickpeas: soak, cook and use! And while you do that, don’t forget to snack on the soaked chickpeas! Delicious!

I soaked some chickpeas during the weekend and steamed them Sunday night, so they were ready to go for the weekday lunches. I did not get to try all the recipes I wanted to, but here’s three fun ones.

First up is Chickpea Salad. I made absolutely no change to the original recipe and you can find it here.

Next up is this Quinoa salad. The only change is I added left over avocado. You can find that recipe here.

The last recipe is an old one but a favorite. This time around I did use artichoke. It is good with artichoke or mango. Check it out here!

Quick Lunch Series: Mediterranean Bowl

It’s what’s for lunch

I had some parsley I needed to use and several recipes that all looked good. Between one and the other, I ended making a combination recipe that turned out pretty good. Here’s how I made my Mediterranean bowl

Ingredients:

Quinoa: Tricolor quinoa cooked
Vegetables: Cucumber, heirloom tomatoes, red onion, red pepper, olives, banana peppers, capers
Dressing: Parsley blended with some olive oil and lemon juice
Toppings: Falafel, hummus, tahini, crispy jalapenos, pita chips, feta crumbles
Salt and pepper to taste

Cook the quinoa. Mix in the chopped cucumber, tomatoes, and onion. Add in the dressing and season with salt and pepper. Let marinate for an hour.

If making fresh falafel, can make ahead and warm before eating.  I had some frozen ones ready to eat.

When ready to eat, transfer to a bowl. Top with the rest of the ingredients and enjoy!

See Also:

Baked Falafel
Ultimate Mediterranean Bowl
Quinoa Salad

Repost: Mango and Farro Salad

It’s what’s for lunch!

It’s the time of the month, to clean the refrigerator. What better way than to plan new recipes!

I’ve tried a Mango and Spinach Salad and a Mediterranean Spinach Salad. This one is a cross between the two. What better way then to combine/refresh old recipes.

This time with some avocado!

Continue to read here for the recipe.

Quick Lunch Series: Curry Cauliflower Quinoa Salad

For a while Trader Joes had this delightful item on there ready to eat item list. I picked it up a few times and it tasted delicious and was great for those times when I needed to carry lunch and had nothing planned. Sadly, it disappeared from the stores  at the local store in recent times.

Source: Whats good at Trader Joes

This past week I decided to make some at home and here’s how I made mine.

Ingredients:

1 cup rainbow quinoa
1/4  cup french lentils
1 cup cauliflower florets cut small
1/2 diced red bell pepper
1/4 red onion, chopped fine (can also use green onions)
1 tsp curry powder
dash of garlic and ginger powder
salt and pepper to taste
dash of paprika
1-2 tsp coconut oil
cilantro to garnish
healthy dose of lemon juice

Soak lentils overnight or for 8 hours.

Bring two and half cups of water to boil. Add quinoa and lentils. Reduce flame and continue cooking for about 20 minuted or until cooked, adding additional water as needed.

Meanwhile, place a pan on the stove, add oil, and add  onions, cauliflower and red bell pepper. Toss in spices and fry  on medium high.  Alternately, you can roast the vegetables in an oven.

When the quinoa is almost cooked, add the sauted vegetables and continue cooking. Add lemon juice generously. Garnish with cilantro and serve warm.

Makes 3-4 servings for that home-office lunch

What can go wrong with quinoa, lentils and cauliflower?  All in all a delightful lunch. Either at home or in the office really. Bought at TJ or made at home.

Southwestern Blend Casserole

This is perfect for that office day meal. I made it entirely stove top but you can also bake in the oven.

Ingredients:

1 frozen bag of Southwest blend (onion, corn, black bean, and bell pepper)
1/2 cup quinoa
1/2 cup enchilada sauce
1-2 garlic cloves
1-2 tsp olive oil
1 tsp cumin
1 tsp chili lime
cheese (mozzarella or pepper jack)
salt to taste

Place a pan on the stove. Add oil and minced garlic and fry lightly. Add cumin, chili lime and salt to taste. Mix well. Add the southwest blend and continue frying lightly. Add quinoa and a cup of water. Bring to a boil. Reduce flame and let simmer until the quinoa is cooked. Add water as necessary.

Add  enchilada sauce and mix well. Sprinkle cheese. Cover and cook on medium until the cheese melts. Makes 2-3 servings.

Top with some sliced cherry tomatoes, cilantro and crispy jalapenos.

 

Quick Lunch Series: Curried Quinoa, Roasted Cauliflower and Brussels Sprouts Bowl

This recipe is loosely base on this one.

Ingredients:

1/2 head cauliflower
1/4 chopped onion
1 bag Brussels sprouts
1/2 cup quinoa
salt and fresh ground pepper
olive oil
1/2 cup coconut milk (I used lite)
coconut oil
red pepper flakes
curry powder
cardamon powder
Turmeric
Ginger
lemon juice
kale or other greens (optional)

Preheat oven to 375 degrees F.

Trim and rinse cauliflower florets. Toss in oil, salt and pepper and red pepper flakes in an oven safe bowl.

Trim and slice Brussels sprouts. Toss in oil, salt and pepper. Transfer to an oven safe bowl

Bake for 30-40 minutes until lightly browned.

Meanwhile, heat 1 tsp coconut oil, add onion and cook until translucent about 5 minutes. Add turmeric, curry powder, ginger and cardamon powder and fry for an additional 30 seconds. Add coconut milk, 1/2 cup water and 1/2 cup quinoa. Bring to a boil. Reduce heat and let simmer for 15-20 minutes until cooked. Season with salt.

Fluff the quinoa, top with roasted cauliflower, and  Brussels sprouts. Top with green onions, drizzle lemon juice and toss in some greens such as green onions and chopped kale!

Perfect for a guilt free, week day, office meal!

Fun with Chia

Since I discovered Chia pudding last fall,  it has soon become one of my favorite breakfast items. It’s healthy, easy and delicious, so what’s not to like?

My basic recipe is given below along with some topping choices I have tried.

Servings: 2

Prep time 5 minutes. Total Time: 2-4 hours or overnight.

Ingredients:

1 cup coconut milk (or almond milk)
1/4 cup chia seeds
1-2 tsp maple syrup
dash of lemon juice (optional)
toppings as desired, see below for some I have tried.

Mix all three ingredients thoroughly in a bowl. Refrigerate. Mix after two hours again.

Serve with fresh fruit and nuts.

Fresh blueberries, banana and walnuts chia.

Home made granola, kumquat and roasted pumpkin seeds.

Cherry almond delight or add some dark chocolate chips and make it a Cherry Garcia!

Berry walnut crunch

Tropical paradise with mango, coconut and pistachio