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.

Posted in: diabetic lunch ideas, diabetic-maincourse, gluten-free-maincourse, how to make tomato quinoa, Quinoa, quinoa recipes