Earlier this week, after a LONG day at work, I came home to a hungry hubby who wanted something quick and filling. This recipe literally took me about 15 minutes to make from start to finish. Typically, most Indian recipes call for some sort of a sauté...this is better know as a vaghar (pronounced va-gar). Anytime you sauté anything, it instantly adds a ton of flavor! Try it at home and let me know how it turns out.
Ingredients:
1 cup organic quinoa
2 & 1/4 cups water
2 TBSP EVOO (extra virgin olive oil)
1 tsp mustard seeds
1 to 1.5 tsp turmeric
2 tsp cayenne pepper
1/4 cup bell peppers (optional - any color you have)
1/4 cup diced tomatoes (optional)
Cilantro to garnish (optional)
Salt to taste
Directions:
1. Rinse quinoa thoroughly in a fine strainer under cold running water until water runs clear. Drain excess water.
2. Combine 1 cup quinoa with the water in a medium saucepan, bring to a boil. reduce to a simmer, cover, and continue cooking until the seeds are translucent and have spiraled out from each seed.
3. In a separate pan, heat oil over low to medium heat.
4. Once the oil has heated a bit, add mustard seeds, and wait for them to crackle (they will a make crackling noise).
5. Reduce the heat add bell peppers and sauté for roughly 3 minutes.
6. Add quinoa, salt, cayenne pepper, & turmeric and cook for roughly 5 minutes.
7. Add tomatoes and cook for roughly 3 more minutes or until thoroughly heated.
8. Garnish with cilantro and enjoy!
Ingredients:
1 cup organic quinoa
2 & 1/4 cups water
2 TBSP EVOO (extra virgin olive oil)
1 tsp mustard seeds
1 to 1.5 tsp turmeric
2 tsp cayenne pepper
1/4 cup bell peppers (optional - any color you have)
1/4 cup diced tomatoes (optional)
Cilantro to garnish (optional)
Salt to taste
Directions:
1. Rinse quinoa thoroughly in a fine strainer under cold running water until water runs clear. Drain excess water.
2. Combine 1 cup quinoa with the water in a medium saucepan, bring to a boil. reduce to a simmer, cover, and continue cooking until the seeds are translucent and have spiraled out from each seed.
3. In a separate pan, heat oil over low to medium heat.
4. Once the oil has heated a bit, add mustard seeds, and wait for them to crackle (they will a make crackling noise).
5. Reduce the heat add bell peppers and sauté for roughly 3 minutes.
6. Add quinoa, salt, cayenne pepper, & turmeric and cook for roughly 5 minutes.
7. Add tomatoes and cook for roughly 3 more minutes or until thoroughly heated.
8. Garnish with cilantro and enjoy!
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