Category Archives: Quinoa

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!

Quick Lunch Series: Quinoa Bisibele Bath

I’ve been meaning to try this for a while, and finally cooked it this weekend. It is perfect for an office day meal. I do love one pot meals!

qbbb

I swapped in  Quinoa, instead of rice, as has been the norm lately in my routine.

Ingredients:

2/3 cup white Quinoa
1/3 cup Toor dal (Pigeon Pea)
1 small white or yellow onion cut into 1in pieces
1 jalapeno, sliced
1 Chayote squash, peeled and cut into 1in pieces (typically bottle guard is used, but I often substitute with Chayote Squash)
1-2 medium tomatoes, chopped into large pieces
2/3 rd cup tamarind juice
1.5 cups water
1 tsp oil
a dash of turmeric
a dash of asaphoetida
1 tsp mustard seeds
1 tsp cumin seeds
2-3 dry red chillies
2-3 tsp Bisibele powder, I typically use the MTR variety
2-3 tbsp fresh (or dry) grated coconut
a few curry leaves
cilantro to garnish
coconut slices to garnish
salt to taste
2-3 tbsp ghee (optional)

I like to use a pressure pan to cook this. Heat oil in the pressure pan, add turmeric, asaphoetida, cumin, mustard and dry red chillies and fry for a minute till lightly brown. Add onions, jalapeno,  curry leaves and squash and fry lightly. Add tomatoes and mix well.

Rinse and add Quinoa and toor dal and mix well. Add bisibele bath powder, salt and coconut powder and mix well. Add water and tamarind juice and mix well. Close pressure cooker lid and let simmer on medium low for 2-3 whistles. What makes this dish especially yummy is to add 2-3 tbsp of ghee!

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Let cool, before opening the pressure pan. Garnish with cilantro and coconut slices and serve warm.

Makes 3 servings.

Quick Lunch Series: Quinoa Vangi Bath

I am a great proponent of one pot meals. So Vangi bath is great! It is even better if I can replace white rice with Quinoa.   This makes 2-3 servings if you are on a diet.

vangibath2

Ingredients:

1/2 cup quinoa
1 Japanese eggplant, cut into 1 inch pieces
1 small yellow onion sliced
1 jalapeno sliced
a touch of turmeric
a dash of asafoetida
1-2 tsp olive oil
1 tsp cumin seeds
1-2 tsp Vangi Baath mix or make your own
1-2 tbsp tamarind juice
1 tsp grated coconut
1-2 tsp toasted cashews or peanuts (optional)
Salt to taste
cilantro to garnish

Bring one cup water to boil and cook the Quinoa as per instructions. Set aside.

Meanwhile heat oil in pan. Add turmeric, asafoetida, cumin and fry for a minute. Add sliced onion and jalapeno and saute for 2-3 minutes until golden. Add chopped eggplant and fr for 10-15 minutes till cooked. Season with salt, add tamarind juice and cook for another 2-3 minutes.

Season with Vangi bath mix or home made curry powder, grated coconut and mix well.

vangibath

Combine with Quinoa, garnish with some chopped cilantro and top with some toasted nuts such as cashews or peanuts.

Serve warm.

See Also:

Vangi Baath

Spicy Potato Curry

I always love to make masala dosa and this spicy potato curry is something I always make with dosa.

potatocurryIngredients:

3 Potatoes
1 onion
1 jalapeno
a few curry leaves
1 tbsp channa dal
2-3 tbsp cashews
1 tbsp urad dal
1tsp mustard seeds
1 tsp cumin seeds
2-3 dry whole red chilli
1/4 tsp turmeric
2 tbsp oil
dash of asafoetida
1/2 tsp red chilli powder (optional)
salt to taste
cilantro to garnish

Boil the potatoes until they soften and the skin is starting to peel off.

Meanwhile add oil to large pan. Add turmeric, asafoetida, channa dal, cashews, urad dal, cumin seeds, mustard seeds and whole red chillies and fry till lightly golden.

Add chopped jalapeno, and curry leaves and fry for a minute. Add sliced onion and continue to fry till the onion is translucent and starts to turn lightly brown on the edges. Peel and add potatoes and lightly mash with a spatula. Season with salt and add some red chilli powder (optional). Mix well and cook on low for another 5 minutes.

qd3Garnish with cilantro and serve warm with some rice or I love to eat it with dosa.

Quick Lunch Series: One Pot Mexican Quinoa

This can be made for lunch or dinner. And it’s perfect for that office day meal!

MexiPot

Ingredients:

1 cup frozen Latino blend vegetables–corn, black beans, onions and peppers
1/4 cup Quinoa
6-8 sliced heirloom tomatoes
1 jalapeno minced
1-2 garlic cloves minced
1/2 avocado
1 tsp olive oil
1 tsp cumin
1 tsp paprika
some chopped fresh cilantro

Add oil to a pan, add garlic and jalapeno and fry for 1 minute. Rinse and add Latino blend vegetables and fry lightly for 2-3 minutes. Rinse and add quinoa and mix well. Season with salt, cumin and paprika. Add 1/2 cup water and bring to a boil. Reduce flame and cook on medium low till cooked, adding water as needed.

Garnish with some cilantro, and serve warm topped with salsa, avocado, jalapeno and sour cream.

Best of 2014

This year I tried a whole host of new recipes. Unlike last year when I attempted A. Soup. A. Week. this year I was more flexible, trying new recipes I came across. In January, I tried the 21 Day Tummy Diet. While I liked some of the recipes, being vegetarian, it was hard to stay within the bounds of the diet. Several recipes I tried from this diet remain favorites and throughout the I year I have cooked them.

My patio garden was a moderate success. I tried planting from seeds this year and while some flourished, there were several that flopped. Still it is a lot of fun and I am looking forward to spring to start planting again!

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It was hard to pick one recipe per month, and several months I had more than one favorite, but here are a list of some of my favorites from 2014.

MY TOP PICKS OF 2014:

January: Roasted Vegetable Soup

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February: Tomato Quinoa

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March: Mango Pullihora with Quinoa

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April: Greek Chickpea Mango Pasta Salad

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May: Mango Rissoto

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June: Cherry Cake

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July: Thai Baby Green Eggplant

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August: Spicy Quinoa Vegetable Dum Biryani

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September: Red Rice Poha Upma

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October: Red Lentil and Cucumber Salad

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November: Creamy Tomato and Basil Soup

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December: Cardamon Flavored Persimmon and Orange Marmalade

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As for you, my recipes using Amaranth continued to dominate 2014 with Amaranth Upma as well as Amaranth Dosa being the most visited posts.

TEN MOST  POPULAR POSTS VISITED BY YOU:

Amaranth Upma
21 Day Tummy Diet
Amaranth Dosa
Valor Papdi or Indian broad bean snagged the fourth spot.
Spicy Chickpea and Brussels Sprouts
About me
Sugar Cookies with Cream Cheese Filling
Mango Madness: Mango Carrot Muffins
Quinoa Upma
Recipe Index

Stay Safe and Have a Very Happy New Year and I hope to see you back here next year!

Spicy Quinoa Chili

I had originally planned to make chili a few weeks ago for Chili Night. I ended up not attending that event. Since then, I have been waiting for an opportunity to make chili. This is an old, well tried and tested recipe. I decided to make it with a slight twist.

Vegetarian ChilliIngredients:

1 cup dry red kidney beans
1/4 cup Quinoa
1 Zucchini, chopped
1 Green Bell Pepper, chopped
1 Jalapeno (or two if can handle it) minced
1/2 Yellow Onion chopped
2 large tomatoes chopped
1-2 tsp cumin powder
1 tsp smoked paprika
1-2 tbsp oil
3-4 cups broth or water
salt to taste

Soak the kidney beans in some water for 8-10 hours. I typically soak them overnight for 20-24 hrs. I usually like to steam mine in a pressure cooker. You can replace with canned beans instead if you prefer. Set aside.

IMG_3252In a large pan or dutch oven, heat oil. Add chopped onion, minced jalapeno, and garlic and lightly fry for 1-2 minutes. Add chopped zucchini, bell pepper and tomato and continue frying. Season with salt, cumin and paprika.

chili1JPGFry lightly for 5-6 minutes. Add kidney beans, and 1-2 cups water and bring to a boil. I usually add the steamed kidney beans along with the water used for steaming.

StuffedEggplant1Reduce flame and simmer for about 2 hours on medium low flame. Rinse and cook Quinoa in about 1/2 cup or more water until cooked. Add to dutch oven and continue cooking for another 30-40 minutes.

Vegetarian ChilliServe warm with some sour cream, pickled jalapeno, avocado and salsa. I usually like to pack some in a thermos for a hearty office day lunch.

Enjoy!

chili2See Also

Vegetarian Chili
French Lentil Chili
Red Kidney Bean and Quinoa Soup