Quinoa - 3/4 cup
Water / Vegetable Stock - 2 cups
Turmeric - a pinch
Roasted Cumin Powder - 1/4 tsp
Roasted Coriander Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp
Golden Raisins - 2 tsp
Roasted Cashewnuts - 1 tbsp
Olive Oil - 1 tsp
For grilled vegetables:
Brinjal - 1/2, cut into 1/4 inch roundels
Red Pepper - 1/2
Green Pepper - 1/2
Red Onion - 1, cut into roundels
Olive Oil - 1/2 tbsp
Pepper / Red Chili Powder - 1/2 tsp
Parsley / Basil / Thyme - optional
Fried Egg - 2, (optional)
Mix the vegetables with olive oil, salt and pepper and marinate for 10 minutes.
Wash the quinoa under running water for a couple of minutes. Put it in a sauce pan with 2 cups of water/veg stock, salt, turmeric, coriander cumin powder, chili powder, olive oil and bring to boil.
Reduce the flame and simmer till all the liquid is absorbed. Remove from heat, add the raisins and cashewnuts and cover and keep aside.
Heat a stove top indoor grill pan. Brush with olive oil. Add the vegetables and grill on both sides till done. Sprinkle any fresh herb on top.
Serve the quinoa with the grilled vegetables and a fried egg.