I’ve been introduced to quinoa fairly recently. Loaded with proteins, amino acids and all kinds of good stuff, it’s almost cool enough just on its own, but the fact that it comes from the ‘Goosefoot’ family made it irresistable to me. Plus it cooks fast and is a super easy weekday meal dish.
I’ve actually done this tomato base with eggs (remember to dry the water out first), semolina, you could probably also use barley or couscous. But couscous bugs me.
Spiced Quinoa Meal
- 1 cup of quinoa
- 2- 2.5 cups of very hot/ boiling water
- 1 small- medium sized tomato, ripe
- 1/2 a medium onion
- A few sprigs of cilantro, chopped
- 1/4 tsp green chilli paste (or red chilli powder) – adjust to taste
- 1/4 tsp (or less) whole roasted cumin seeds
- 1/4 tsp cumin powder
- 1/4 tsp tumeric powder
- Salt and Pepper to taste
- 1/4 tsp ginger and garlic paste (or the equivalent finely minced)
- 4-5 fresh curry leaves (optional)
- 1 tbsp extra virgin olive oil
- Some Romaine lettuce leaves to serve in
- Plain, fresh yogurt to serve on the side (optional)
- Warm up the oil in a flat bottom, non-stick pan (wide and with a lid is best)
- Add cumin seeds, when they start to sputter, add the onions and ginger garlic paste, brown on medium heat.
- When onions are softened and have some color, add the tomatoes and all the spices.
- Cook for 5-6 minutes until tomatoes are softened and spices smell roasted. Add water if it’s too dry.
- Add curry leaves and cilantro, mix and increase heat to max.
- Add the quinoa, mix well with the tomato base and leave on the heat for about a minute, turning over to avoid burning.
- Add the hot water, let the whole thing come to a boil, turn the heat off and leave for 5-8 minutes to steam.
- Open, fluff with a fork and serve with crisp romaine leaves and yogurt.
Serves two as a full meal.