You can make this for breakfast, lunch or dinner. It will cover your daily intake of fiber, protein, and satisfy your "something spicy and yummy" craving :-)
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: makes 6 cups, serves 4
1 cup organic quinoa
1 cup quick cooking oats
1/2 tsp cumin seeds/jeera
1/8 tsp turmeric powder
1/2 cup onion, finely chopped
1/2 cup ripe tomatoes, chopped
1 to 3 hot thai green chilies, slit lengthwise
1/2 cup peas, fresh/frozen
1 sprig of curry leaves
½ tsp ginger, finely grated or chopped
A few sprigs of cilantro, finely chopped
1 Tbsp olive oil
Salt as needed
Dry roast quinoa and oats separately in a large pan for 3 to 5 minutes on medium heat. Once they are crisp, set them aside.
In the same pan, add oil; when the oil is hotter than warm, add ginger, cumin seeds, curry leaves and green chilies.
When the cumin seeds crackle, add onions; saute until the onions turn translucent. Toss in the turmeric, tomatoes and peas. Saute for 2 minutes. Sprinkle salt as needed, about 3/4 tsp. Pour in 4 cups of water to the vegetables and bring it to a rolling boil. Add the roasted quinoa. Let them cook for about 10 minutes. When the quinoa are half cooked, add in the roasted oats.
Stir gently on low heat to get rid of any lumps. Cove and let it cook for another 10 minutes. Turn off the heat. Garnish with chopped cilantro. Serve hot. Enjoy!