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.

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!

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!

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

Makes 3 servings.

Best of 2015

I had a lot of fun in 2015 trying new recipes from around the world. There are many keepers in the list that i cooked over and over again, and I expect, will continue to do so.

Here are some of my most favorite recipes…

APPETIZERS & SNACKS

Baked Bajji

Baked Vada

GRAINS:

Quinoa Dosa

One-pot Mexican Quinoa

Mango Poha

Quinoa Vangi Bath

Cranberry Poha

BEANS & LENTILS

Cauliflower, Kale, Chickpea  Curry Pot

Black-Eyed Peas and Greens with Navrattan Spices

JAMS & JELLIES

Anise Flavored Kumquat Marmalade

DIPS & SAUCES

Sun-dried Tomato and Jalapeno Hummus

WRAPS & SANDWICHES

Edamame and Zucchini Wraps

CASSEROLE

Zucchini and Yellow Tomato Gratin

Spaghetti Squash Casserole

Spaghetti Squash Burrito Bowl

DESSERTS

Pumpkin Payasam

Cherry Swirl with Dark Chocolate & Cherry Bits

Baklava

BREADS, COOKIES & CAKES

Farro and Sun-dried Tomato Foccacia

Cherry and Cardamon Cake

Vegan Pumpkin Bread

Airplane Cookies

JUICES & SMOOTHIES

Watermelon Cooler

CURRIES & MORE

Tomato in Yogurt Sauce

Eggplant Curry with Onion

SALADS

Cherry and Avocado Salad

SIDES

Honey and Sriracha Roasted Brussels Sprouts

SOUPS

Vibrant Beets Soup

Mediterranean Grain Soup

WHAT’S POPULAR WITH YOU?

Amaranth Upma

Amaranth Dosa

Spicy Chickpea and Brussels Sprouts Soup

Valor Papdi Bean

Baked Bajji

Edamame and Zucchini Wraps

Quinoa Upma

Mango Carrot Muffins

HAPPY HOLIDAYS!

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.

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.

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.

Ingredients:

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.

Garnish 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!

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.

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.

Ingredients:

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.

In 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.

Fry 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.

Reduce 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.

Serve 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!

See Also

Vegetarian Chili
French Lentil Chili
Red Kidney Bean and Quinoa Soup

Quick Lunch Series: Quinoa Tabbouleh

I love Tabbouleh. I typically make it with Bulghur Wheat. Although occasionally I have made it with Couscous. I had plenty of fresh Parsley in my Patio Garden. And Quinoa is my favorite grain  and this time around I decided to use Quinoa instead. It is the perfect workday meal stand-alone or with some hummus and pita bread!

Ingredients:

1/2 cup Quinoa cooked as per directions
1/4 cucumber chopped fine
1 tomato chopped fine
1/4 red onion chopped fine
1 cup parsley chopped fine
Lemon Juice as desired
Salt and Fresh Ground Pepper to taste
Optional: Flat bread or Pita Pockets and Hummus

Toss lightly the first 6 ingredients. Stuff pita pocket with hummus and Tabbouleh salad and enjoy!

Makes about 2 servings.

Spicy Quinoa Vegetable Dum Biryani

When I saw this recipe, I just had to try it. It looked colorful, flavorful and delicious!

Dum Biryani is one of my favorite food. And I had all the ingredients ready in the fridge. Almost.

Although I planned to use white basmati rice, as the time approached to make it, I decided to swap in Quinoa instead. Here is the list of ingredients I used:

Ingredients:
1cup Quinoa
1cup Cauliflower florets
1 cup beans cut into 1in pieces
1 potato cut into 1in pieces
1/2 beetroot sliced
1/2 onion sliced
1tomato chopped
2-3 bay leaves
1/2tsp cloves
1/2tsp cumin seeds
1tsp cumin seeds
1/2 tsp red chilli powder
1tsp coriander powder
1 star anise
1small cinnamon stick
1tsp cardamon pods
1tsp ghee
1-2 tbsp oil
Turmeric
Pinch of saffron
2-3 tbsp milk to soak saffron in
Cilantro and mint chopped, a handful

I followed all the steps as per the original recipe and you can find the step by step directions with excellent photographs here.

It turned out delicious… and I feel good that it is healthy too 🙂 … Enjoy with some raita