Tomato Quinoa

Looking for high protein, low carb, gluten free grain. Then Quinoa is a very good choice for you.  Quinoa is a highly nutritious pseudo grain ( a seed which is treated as grain) originating from South America. Quinoa contains complete  protein meaning it contains all the essential amino acids required by the body. Apart from protein it is a good source of iron, calcium, potassium, copper and magnesium. Next time you get that migraine think Quinoa because diets rich in magnesium are good for people suffering from migraine, child hood asthma etc. If  you think healthy food doesn't taste good. Try this out and let me know.

If you looking for quick one pot dish this recipe will be really handy for you. Soak the Quinoa for 30 minutes and cook it and refrigerate. Cook the tomato and onion for few minutes, mix it with cooked Quinoa,  garnish with some roasted peanuts and enjoy.

Preparation Time - 10 Minutes

Cooking Time - 30 Minutes

Serves - 2 to 3

Ingredients

Cooked Quinoa - 2 Cups

Onion - 1 (chopped)

Tomato - 2(Ripe and firm, chopped)

Green Chili - 2 to 3 or to taste(Slit vertically)

Coconut Oil - 2 Tsp

Mustard Seeds - 1/2 Tsp

Fennel Seeds - 1/2 Tsp

Salt - 1 Tsp or to taste

Sesame Oil - 1 Tsp

Peanuts - Handful (Toasted)

Method

1) Heat a pan and add the coconut oil. Once the oil is hot add the mustard seeds. After they stop spluttering add the slit fennel seeds, green chilies and chopped onions. Add a pinch of salt and fry till translucent.

2) Now add the chopped tomatoes and the salt. The tomato will start cooking and will leave out a lot of water. Simmer till all the water evaporates in medium to high heat stirring in between and you will get a thick tomato paste. This will take at least 10-15  Minutes.

3) To the cooked and cooled quinoa add the sesame oil and fluff with a fork and add it to the tomato paste and gently stir so that it is well coated with the tomato gravy.

4) Add the toasted peanuts and serve with some vegetable yogurt dip(raita).

Note - Soak Quinoa in water for atleast half an hour, rinse and drain. Add 2 measures of water to 1 measure of Quinoa and cook till it fluffs up. Remove quinoa and let it cool completely. Infact for this tomato quinoa if you have left over quinoa from the previous night, refrigerate it and then take it out nextday and warm it. The left over, refrigerated quinoa doesn't have a mushed texture, so it tastes much better than freshly cooked quinoa.Alternately you can pressure cook to 2 whistles also.

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Quinoa Peas Pulao/Pilaf

Quinoa is a highly nutritious food from South America. Quinoa is rich in protein content, complete protein as it contains all the essential amino acids, especially lysine, which is required by the body to grow and repair tissues. Apart from Protein it is also a good source of  iron, calcium, potassium, copper and magnesium. If you are looking for a gluten free diet, Quinoa is a boon for you. The high protein content and low carb content will make this a best fit for people with diabetes, childhood asthma,  migraines and vegetarians aiming for a high protein diet.



Do you eat Quinoa on a daily basis and are getting bored with your usual Quinoa salad recipes, try this one out and I am sure you would love the taste and flavor. Very easy and quick to make, this recipe is a sure keeper. I served this with Paneer Makhani an Indian Cottage Cheese dish cooked with spices & salad, a complete balanced and great tasting lunch.



Preparation Time - 20 Minutes

Cooking Time - 20 Minutes

Serves - 2





Ingredients



Cooked Quinoa - 1 1/2 Cups

Frozen Green Peas - 1/2 Cup (defrosted)

Onion medium sized - 1 (Chopped into thin slices)

Ginger Garlic Paste - 1/2 Tsp

Green Chili - 2 or to taste

Coconut Oil - 2 Tsp

Mustard seeds - 1/2 Tsp

Fennel seeds - 1/2 Tsp

Salt - 1 Tsp or to taste

Garam Masala powder - 1 Tsp

Toasted cashews - 8 to 10 (broken into pieces)



Method



1) Heat a pan and add a tsp of oil, once the oil is hot add the mustard seeds. After the mustard seeds stop spluttering add the fennel seeds and the ginger garlic paste.



2) Saute this for a few minutes till the raw smell of the ginger garlic paste is gone and it is slightly browned. Now add the chopped green chilies and the onions and add 1/4 tsp of salt and cook till the onions are translucent.



3) Now add the green peas and another 1/4 tsp of salt and 1/4 cup of water. Cook till the peas are tender. (Add more water if required but do not add a lot because we just need 1 to 2 Tbsp of water when we add the cooked quinoa)



4) Now add the cooked quinoa, rest of the salt, garam masala powder and simmer till the water as well as the spices are absorbed by the quinoa and switch off the stove. Add a tsp of the remaining coconut oil for good flavor and garnish with chopped cilantro and toasted nuts and serve.

Event



This goes straight to Only Fusion Recipes hosted by Priya of Now Serving and an event started by Pari.

Sending this to WWC-Quinoa for Dinner hosted by Ohtastensee an event started by Sanjeeta.

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Quinoa Kichidi

If you like Quinoa, you should definitely try this. Even if you don't like the taste of this high protein seed, you should try making this dish and I am sure Quinoa will go away from your not so favorite food list. The addition of mung bean gives a very nice taste to this dish. The addition of sweet peppers & spices not only makes it taste better but also kind of hides the slight bitter taste of Quinoa.



This is a one pot dish, with low carb and high protein content. With a cup of raita, this would be a perfect balanced, quick and filling meal.  So try this out and let me know, how you liked it.



Preparation Time - 10 Minutes

Cooking Time - 10 Minutes

Serves - 1 to 2



Ingredients



Cooked Quinoa - 1 Cup

Cooked Mung Bean(Moong Dal) - 1/2 Cup

Chopped bell pepper - 1 Cup (Red, Yellow & green)

Sambar powder - 1/2 Tsp

Garam Masala powder - 1/4 Tsp

Salt - 3/4 Tsp or to taste

Lemon Juice - 1 1/2 Tsp or to taste

Ghee(Clarified butter) - 1/2 Tsp

Water - 2 Tbsp or more depending on the thickness desired



Tempering



Coconut Oil - 1 Tsp

Mustard seeds - 1/2 Tsp

Curry leaves - few



Garnishing



Chopped Cilantro



Method



1) Heat a pan, add a tsp of oil and once this is hot add the mustard seeds.



2) After the mustard seeds stop spluttering, add the asafoetida powder, curry leaves and the chopped bell peppers and little bit of salt.



3) Once the bell peppers are tender, add the sambar powder, saute for a few seconds and then add the cooked quinoa and cooked moong dal along with the remaining salt.



4) If the quinoa mixture is too thick, add little bit of water and simmer for 3-5 minutes.



5) Switch off and add 1/2 tsp ghee and chopped cilantro. Add the lemon juice once it slightly cools down, combine well.



6) Serve with raita enjoy.

Event Participation

1) This goes to Only Original Recipes hosted by Nivedita an event started by Pari.

2) Sending this to WWC-Quinoa for Dinner hosted by Ohtastensee an event started by Sanjeeta.

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Lemon Quinoa(Quinoa Lemon Pulihora)



Quinoa is a highly nutritious food from South America. Quinoa is rich in protein conten, complete protein as it contains all the essential amino acids, especially lysine, which is required by the body to grow and repair tissues. Apart from Protein it is also a good source of  iron, calcium, copper, potassium and magnesium. If you are looking for a grain free as well as gluten free diet, Quinoa is a boon for you. The high protein content and low carb content will make this a best fit for people with diabetes, childhood asthma,  migraines and vegetarians aiming for a high protein diet.

 The seed of quinoa has a coating of saponin that imparts it a bitter taste and is quite toxic. It needs to be soaked for minimum 30 minutes and rinsed under cold running water to remove this coating. Very easy to cook and so good for you. This can be easily substituted for any rice dish instead of rice

Preparation Time - Nil

Cooking Time - 25 Minutes

Serves - 2

Ingredients

Cooked Quinoa - 2 cups

Red or Green Chillies - 4 (more if you want it spicy)

Roasted Peanuts - 1/4 cup

Coconut Oil - 1 Tbsp

Sesame Oil - 1 Tbsp

Channa Dal - 1 Tbsp (Soak this in water for 20-30 minutes)

Chopped curry leaves - 4 tsp

Mustard Seeds - 1/2 tsp

Asafoetida powder - 1/4 tsp

Salt - 1 tsp or to taste

Turmeric Powder - 1 Tsp

Lemon Juice - 1 Tbsp or to taste



Method



1) Heat coconut oil, add mustard seeds and once it stops spluttering add asafoetida powder, drained channa dal, chillies, curry leaves. Saute for a minute till the channa dal slightly browns.



2) Now add the turmeric powder and sautee for a few seconds and switch off the stove.



3) To this add the lemon juice and salt.



4) To the cooled Quinoa add a tbsp of Sesame Oil and toss it and then add it to the lemon juice mixture and combine well.



5) Now add the roasted peanuts  and serve with raita.



Note - Soak Quinoa in water for atleast half an hour, rinse and drain. Add 2 measures of water to 1 measure of Quinoa and salt to taste and cook till it fluffs up. Remove quinoa and let it cool completely. Infact for this lemon quinoa if you have left over quinoa from the previous night, refrigerate it and then take it out nextday and warm it. The left over, refrigerated quinoa doesn't have a mushed texture, so it tastes much better than freshly cooked quinoa.







Event Participation



1) This goes straight to Twist the traditional an event hosted by My Innovative Kitchen.

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Coconut Quinoa

Know what you Eat - A recently rediscovered ancient "grain" native to South America, quinoa is high in protein, the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa's amino acid profile is well balanced, making it a good choice for vegans concerned about adequate protein intake, also quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Coconut is a tropical fruit that is rich in protein. Coconut boosts energy and endurance, enhancing physical and athletic performance. It quickly creates a nutritional boost of energy that lasts. Coconut prevents weight and obesity problems by speeding up the metabolism.



I love coconut rice and wanted to try it with quinoa. Quinoa has a very slight bitter taste, which was totally unnoticeable in this dish. The sweetness and flavor of coconut, gave quinoa a total new makeover. This dish is guilt free with less carbs and power packed with protein.



Cooking Time - 10 minutes

Preparation Time - 10 minutes

Serves - 3 to 4



Ingredients



Cooked Quinoa - 2 cups

Unsweetened Grated Coconut (fresh if possible) - 1 cup

Red or Green Chillies - 4 (more if you want it spicy)

Roasted Peanuts - 1/4 cup

Coconut Oil - 2 tbsp

Broken Urad Dal - 4 tsp

Chopped curry leaves - 4 tsp

Mustard Seeds - 1/2 tsp

Asafoetida powder - 1/4 tsp

Salt - 1 tsp or to taste



Garnishing



Roasted Cashews - 4 tsp

Chopped cilantro - 4 tsp



Method



1) Soak Quinoa in water for atleast half an hour, rinse and drain. Add 2 measures of water to 1 measure of Quinoa and salt to taste and cook till it fluffs up.

2) Remove quinoa and let it cool completely.

3) Heat oil, add mustard seeds and once it stops spluttering add asafoetida powder, broken urad dal, chillies, curry leaves. Saute for a minute till the urad dal slightly browns.

5) Now add the grated coconut and keep stirring continously for few minutes till the coconut slightly browns evenly.

6) Switch off add roasted peanuts, salt and cooked Quinoa and mix thoroughly.

7) Garnish with cashews and cilantro and serve.

8) If you are planning to cook and store this dish, saute the coconut for few more extra minutes.

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Sesame Quinoa

Know what you Eat - Quinoa, is an extremely nutritious seed. It has a protein value that is extremely

high (12-18%) and the protein it supplies is complete protein, meaning that it includes all nine essential

amino acids. Quinoa is easy to digest and naturally contains no gluten. It is also a good source of

dietary fiber, phosphorous, magnesium, and iron. If you are on a weight loss program or aiming for a

high protein low carb diet, go for quinoa. Rice, Wheat, Corn, barley even if they are whole grains they

do add to weight problems, but a seed based diet like Quinoa, Ragi(Finger Millet) will allow you to

take charge of your weight. Even though whole grains, contribute an important part in the food

pyramid there are various views on this and some believe these to be the cause of obesity, diabetes

etc. But it is very difficult to eliminate grains, when you are used to a grain based staple.  But substituting

it with seeds like Millet, Quinoa at least one meal of the day will really help in moving towards the direction.



When you are changing your eating pattern and substituting your staples with new things, you do get craving

to eat the things you liked. Quinoa and finger millet are slowly replacing our staples. Inorder not to get bored and make it more appetising, i try susbtituting quinoa with different rice varieties, which i am used to and this is one of them.



Preparation Time – 5 mins

Cooking Time – 25 mins

Serves – 2



Ingredients



Sesame seeds – 1/4 cup

Red Chili – 4-6 or to your taste

Salt – 1 tsp or to your taste

Quinoa – 1 cup

Oil – 2 Tbsp

Mustard Seeds – 1/2 tsp

Split Urad Dal – 2 Tsp

Asafoetida a pinch

Curry leaves – few

Water



Method



1) Rinse and soak and rinse sesame seeds in enough water for 2 hours.

2) Rinse and soak for 30 minutes.

3) Drain the water completely from the sesame seeds.

4) Cook the Quinoa with 1 1/2 cups water till they are fluffed up or

you can pressure cook for 1 whistle and switch off.

5) Heat a pan and add the drained sesame seeds and keep stirring till they

are evenly popped.

6) Leave the sesame seeds to cool for few minutes.

7) Meanwhile take the quinoa out and let it cool down. I actually make this

using quinoa cooked from the previous day, which is refrigerated to get

a nice separate grains.

8) Grind the sesame seeds with red chili and salt to coarse to fine powder.

9) Heat a pan, add oil and add the mustard seeds, once they stop spluttering

add urad dal and a pinch of asafoetida powder and the curry leaves.

10) Add this oil to the quinoa and then add the sesame powder and mix well.

11) Serve this with raita, yogurt with raw vegetables of your choice for a quick, healthy and balanced

meal.



Notes -  Add sesame powder according to your taste more or less and the

left over sesame powder keeps well in the refrigerator for at least 2-3 weeks.









Event Participation



1) This goes to Cooking with Sesame seeds event hosted by Priya.

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