September 5, 2013

Quinoa and vegetable saute


Crunchy, and light saute of quinoa and vegetables!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Yield: about 5 cups, serves 4
2 cups raw quinoa
1 cup onion chopped
1 cup red peppers chopped
1 cup carrots diced
1 cup peas dices
1 tsp cumin/jeera  seeds
1/4 tsp finely grated ginger
1/2 tsp red chili powder
A pinch of coriander powder

A pinch of turmeric
1 tsp lime juice
2 Tbsp olive oil
Salt to taste


Cook 2 cups of quinoa with 4 cups water and 1/2 tsp salt in a rice cooker or a covered saucepan until they are cooked completely and the seeds sprout, about 15 minutes. Fluff it with a fork ad set aside. 


 Add a tbsp of olive oil and cumin seeds into a medium pan and let the cumin splatter on medium heat. Add in the ginger, followed by peas and carrots.Turn the heat to medium high and let them cook for a few minutes. 


Add in the chopped onions and pepper and saute them for another few minutes. Toss in the powders and salt, give it a stir, let it sit for just a few seconds so the powders infuse in the oil. Add in the quinoa and toss them all together gently. Add salt to taste. Garnish it with fresh herbs of your choice and a tsp of olive oil. Toss and serve.



I like the fact that you can enjoy them piping hot or cold. I love the crunch of the sprouted quinoa the best. Try it, I guess you might like it. Enjoy!