Quinoa Dosa / Quinoa and Lentil Savory Crepes

Quinoa - 2 cups
Urad Dal / Skinned Black Lentils - 1 cup
Chana Dal / Split Chickpeas - 2 tbsp
Rice - 2 tbsp

Soak together in plenty of water overnight.

Drain water, add a couple of cups of fresh water and blend together in a high speed blender till smooth.

Cover the batter and leave it in a warm place to ferment for a few hours.

Add salt and a little water , if required, to make the batter like pancake batter consistency. Make crepes on a cast iron skillet. Serve with potato curry or any curry of your choice.

Adapted from http://onehotstove.blogspot.com/2017/05/quinoa-dosa-with-quirky-fillings.html

Quinoa with Mushroom, Walnut and Fried Egg

Another quick and healthy quinoa recipe. This dish has tons of protein from the quinoa, mushroom and egg. Walnuts add a nice crunch and a healthy dose of omega 3 fatty acids.  Tastes great with a side of greens.



Quinoa - 1/2 cup
Water - 1 cup
Olive Oil - 1 tbsp
Eggs - 2
Salt
Pepper
Cayenne Pepper - a pinch
Garlic - 4 cloves
Sliced Shitake Mushrooms - 1 cup
Soya Sauce - 1/2 tsp
Red pepper Flakes - 1/4 tsp
Lightly roasted Walnuts - a handful
Any fresh herbs like chives or parsley or mint



Put the quinoa in a strainer and wash it well under cold running water.

Put it in a sauce pan with 1 cup water and a pinch of salt and bring it to boil. Reduce the heat and simmer till all the liquid gets absorbed. Fluff with fork and keep aside.



Heat a tsp of olive oil in a castiron pan. Break the egg shell and slide the egg gently on the pan without breaking the yolk. Sprinkle salt, pepper and cayenne pepper. Flip and cook for a few seconds on the other side. Remove from pan and keep aside and cook the other egg similarly.



In the same pan, add the remaining olive oil. Saute garlic and red pepper flakes. Add the sliced mushroom and cook for a couple of minutes. Add soy sauce and mix well.



Now add the cooked quinoa and the walnuts. Toss everything well and saute for a minute.

Remove from heat, garnish with any fresh herb, slide the fried egg on top of quinoa and serve.

Tomato Quinoa

Quinoa - 3/4 cup
Olive Oil - 1/2 tbsp
Mustard Seeds - 1/4 tsp
Green Chilies - 2, chopped
Onion - 1/2, chopped
Tomato - 2, peeled and chopped
Salt
Roasted Peanuts - a handful

Place the quinoa in a strainer and wash well for at least a couple of minutes. Add 2 cups of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.

Heat oil in a pan. Add mustard seeds and once they start crackling, add chopped green chilies, chopped onion and curry leaves. Saute till the onion gets soft.

Add chopped tomato and salt and cook on low fire till the tomato gets mushy and turns into a sauce.

Then add quinoa and roasted peanuts, mix everything well and serve.

Quinoa with French Lentils

Quinoa - 1/2 cup
French Lentils - 1/2 cup (cooked with 1 cup of water, drained of all liquid and kept aside)
Olive Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Onion - 1/4 cup, finely chopped
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Roasted Peanuts - a handful
Roasted Cashew nuts - a handful
Lemon Juice - 1 tsp


Place the quinoa in a strainer and wash well for at least a couple of minutes. Add 1 cup of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.



Heat oil in a pan. Add mustard seeds. Then add cumin seeds, chopped onion, grated ginger, chopped green chilies. Saute till the onion turns light brown.




Add the roasted nuts, quinoa and french lentils. Adjust salt and mix everything well and cook for a few minutes more.



Add a dash of lemon juice and serve with fried / poached eggs.

Beetroot and Quinoa Burger

Quinoa - 1/4 cup
Water - 1/2 cup
Beetroot - 1, small
Carrots 1
Potato - 1, small
Black Salt
Oil - 1 tbsp
Onions -1 big, finely chopped
Ginger - 1 inch, grated
Red Chili Powder - 1/4 tsp
Roasted Cumin Powder - 1 tbsp
Whole Wheat Bread Crumbs - 1/2 cup
Cornstarch / Arrowroot - 1/4 cup
Roasted Peanuts (coarsely ground) - 2 tbsp
Oil for shallow frying
 
Wash the quinoa and cook with half cup water till done. Fluff with fork and keep aside.

Steam the beetroot, carrot, potato in a steamer and let them cool, Mash the vegetables coarsely and add salt to taste.

Heat oil in a big skillet and add the chopped onions. Fry the onions till golden brown. Add grated ginger and cook for a minute more.

Now add the mashed vegetables and cooked quinoa. Add cumin powder, red chili powder, mix well and cook for a few minutes. Turn off the flame and add roasted peanuts to the above.

Once it is cool, make small balls out of this mixture. Now mix the cornstarch with some water to make a batter. Dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs, press to make like patties and place onto a plate.

Repeat the process for all the balls and then place them in the refrigerator for 1 hour to firm up.

Heat the oil in a skillet and shallow fry each patty on both sides till golden brown. Serve with salad and ketchup.

Lemon Quinoa

Quinoa - 1 cup, cooked
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Whole dries red chilies - 2
Green Chilies - 2
Ginger - 1 inch, grated
Curry Leaves - 6
Urad Dal / Black Gram - 3 tbsp.
Roasted Chana Dal / Dalia - a handful
Roasted Peanuts - a handful
Roasted Cashewnuts - a handful
Juice of one lemon
Salt
Turmeric - a pinch
Ghee / Clarified Butter - 1 tbsp

Heat ghee in a pan. Temper with mustard seeds, hing and red chilies.

Then add the ginger and urad dal and stir till the dal becomes light brown.

Add the turmeric, roasted chana dal, green chilies and curry leaves. Then add all the nuts. Stir for a minute.

Add the lemon juice and the cooked quinoa. Mix everything well, toss for a minute more and serve hot.

Veggie Quinoa with Poached Egg

Quinoa - 1/2 cup
Water - 1 cup
Olive Oil - 1 tbsp.
Garlic - 2 cloves, grated
Ginger - 1 inch - grated
Gren Chili - 2, thinly chopped
Mixed Vegetables - Broccoli, Carrots, Green Beans - chopped into small pieces
Green Peas - a handful
Turmeric - a pinch
Rock Salt
Roasted Peanuts - a handful (optional)
Organic Eggs - 2
Vinegar - 1/2 tsp
Salt and Pepper for the eggs

Place the quinoa in a large sieve and wash it well under running water. Take a saucepan, add a cup of water to the washed quinoa and bring it to a boil. Reduce the heat and cook till the water is evaporated. Fluff with a fork and keep aside.

Add water to half fill the saucepan and bring to a boil. Reduce heat and add the vinegar. Break an egg in a small container and carefully slide it into the saucepan. Repeat with the other egg. Cook for 4 minutes (for a soft yolk) and remove with a slotted spoon to drain any water. Sprinkle salt and pepper and keep aside.

Heat a large pan and add olive oil, grated ginger, garlic and the green chilies. Saute for a minute.

Then add all the vegetables except frozen peas and mix well. Sprinkle some rock salt and turmeric and cook on medium high heat. When the vegetables are half cooked, add the frozen peas and peanuts. Continue to cook till the vegetables are done but still slightly crunchy.

Mix the quinoa with the vegetables. Serve with a poached egg on top.

Stuffed Capsicum

Capsicum / Green Bell Peppers - 4
Cooked Quinoa / Couscous / Brown Rice - 1 cup
Olive Oil - 1 tbsp
Yellow Onions - 1/2 cup, chopped
Garlic - 1 clove - minced
Jalapeno / Green Chili - 2, finely chopped
Tomato Paste - 1 tbsp.
Salt
Fresh Shrimps or Mushrooms, if making vegetarian - a handful
Cashew nuts - a handful, (optional)
Mozzarella / Cheddar cheese - 1/2 cup, grated


Preheat oven to 375F.

Wash and dry the peppers well. Cut the tops off each pepper; pull out the stem portion and seeds.  Clean out the peppers so no seeds remain and the center ribs are carved out to make room for the stuffing. If pepper does not stand up straight, slice a little off the bottom of the pepper to level it out. Place the peppers on a foil lined baking dish.

Heat a skillet, add olive oil, garlic, green chili and chopped onions. Cook till the onion becomes soft.

Add the mushrooms or shrimps and and cook till they are just done. Add the tomato paste, salt, cashewnuts and cooked quinoa and mix well. Remove from heat.

Divide into 4 portions and stuff the capsicums with this mixture. Sprinkle shredded cheese on top. Bake in preheated oven for 20 to 30 minutes till the capsicums are cooked and the cheese is brown and bubbly. Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Curried Quinoa Salad with Roasted Cauliflower

Quinoa - 1/2 cup
Homemade Vegetable Stock / Water - 1 cup
Turmeric - a pinch
Coriander Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Salt
Red Chili Powder - 1/4 tsp

For roasting cauliflower :
Cauliflower - 1 small, cut into 1small 1 inch florets
Turmeric - 1/4 tsp
Salt
Olive Oil - 1 tbsp

Red Kidney Beans - 1/2 cup, cooked (if using canned beans, drain and wash well with water)
Cucumber - 1/2 cup, chopped
Parsley / Cilantro - a couple of sprigs, chopped
Roasted Cashew nuts - a handful
Dried Cranberries / Raisins - a handful

For dressing :
Olive Oil - 1 tbsp
Plain Greek Yogurt - 1/4 cup
Lemon Juice - 1 tbsp
Lemon Zest - of half a lemon
Salt
Pepper

Place the quinoa in a strainer and wash well under running water for 2 minutes. Place the quinoa along with vegetable stock in a pan and add turmeric, coriander powder, cumin powder, red chili powder and salt. Bring it to boil. Then simmer and cook till all the liquid is absorbed and the quinoa looks transparent. Keep aside.

Preheat oven to 400F. Place the cauliflower florets on a aluminium foil lined baking tray. Sprinkle salt and turmeric on top. Drizzle olive oil and bake for 30 minutes till the florets are cooked and slightly brown and caramelised.

In a serving bowl, place the quinoa, roasted cauliflower, red kidney beans, chopped cucumber, parsley, cashew nuts, cranberries and mix together.

Whisk the yogurt and olive oil together. Then make a simple dressing by mixing it with lemon juice, lemon zest, salt and pepper. Pour the dressing over the top of the salad and serve.

Sending this event to Cooks Joy Healthy Vegetarian Side Dishes  started by Priya at Priya's Easy and Tasty Recipes

Quinoa Tabbouleh

Adapted from http://www.eatingrules.com/2011/10/how-to-make-fluffy-quinoa/

Quinoa - 3/4 cup
Water / Homemade Vegetable Stock - 1 cup
Olive Oil - 1 tbsp
Lemon Juice - 1 tbsp
Salt
Pepper
Red Onion - 1/4 cup, chopped
Tomato - 1 small, chopped
Cucumber - 1/2, chopped
Parsley / Cilantro - a handful, chopped

Place the quinoa in a strainer and wash well under running water. Leave in the strainer for sometime so that all the water drains out.

Dry roast the quinoa in a pan on low flame for 5 minutes till it begins to smell nutty.

take a cup of water in a saucepan and bring it to boil. Add the quinoa, reduce the heat to medium low, cover the pan(but leave a little opening for the steam to escape) and simmer till all the liquid is absorbed. Cool down a little and fluff with fork and keep aside.

Mix olive lemon juice, salt, pepper and olive oil to make a simple vinaigrette.

Mix cucumber, red onion, tomato, cilantro together. Add the cooked quinoa. Pour the vinaigrette on top and mix well. Serve as a salad.

Quinoa and Lentil Khichdi

Adapted from http://priyaeasyntastyrecipes.blogspot.com/2010/04/quinoa-dal-khichdi.html

Quinoa - 1/2 cup
Red Lentil / Masoor dal - 1/4 cup
Yellow Lentil / Mung Dal - 1/4 cup
Olive Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Dried Red Chili - 2
Onion - 1/2 cup, chopped
Green Chili - 1, chopped
Ginger - 1 inch, grated
Salt
Turmeric - 1/4 tsp
Water - 3.5 cups

Mix quinoa and lentils together, put in a large strainer and wash under running water for a couple of minutes. Keep aside.

Heat oil in the pressure cooker pan. Add cumin seeds and red chili.

Add the chopped onion and green chili and cook till the onion gets soft.

Add grated ginger and cook for a minute more.

Now add quinoa and lentils, salt, turmeric and 3.5 cups of water. Mix well and cook under pressure for 4 whistles.

Serve hot with a little ghee on top, a side of sauteed spinach and garlic peanut chutney.

Quinoa Bisi Bele Bhath

Adapted from http://priyaeasyntastyrecipes.blogspot.com/2011/08/quinoa-bisi-bele-bath.html

Quinoa - 3/4 cup
Tur Dal / Yellow Split Pigeon Peas - 3/4 cup
Olive Oil - 1 tbsp
Bay Leaf - 2
Dried Whole Red Chili - 2
Curry leaves - 10
Onion - 1/2, chopped
Tomato - 1, chopped
Mixed Vegetables - 2 cup (carrot, green beans, peas, eggplant, cauliflower)
Tamarind - 1 tsp, soaked in 3 tbsp warm water for 30 minutes and discard the pulp
Salt
Bisi Bele Bhath Powder - 4 tsp
Water - 3.5 cups
Cilantro - a handful, chopped

Wash the quinoa and tur dal under running water in a strainer for a couple of minutes. Keep aside.

Heat oil in a pressure cooker pan. Add bay leaf and dried red chili.

Add curry leaves, salt and chopped onion. Cook till the onion gets slightly soft.

Add chopped tomato and cook till the tomato gets mushy.

Add the chopped mixed vegetables, salt and bisi bele bhath powder. Saute for a few minutes. Add the tamarind extract.

Now add the washed quinoa and tur dal and 3.5 cups of water. Cook in the pressure cooker for 3 whistles.

Garnish with chopped cilantro and serve along with papads.

Curried Quinoa with Grilled Vegetables

Quinoa - 3/4 cup
Water / Vegetable Stock - 2 cups
Salt
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
Salt
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.

Quinoa Upma

Quinoa - 1 cup
Water - 2 cups
Onion - 1/2, finely chopped
Tomato - 1/2, chopped
Frozen Green Peas - a handful
Carrot - 1(small), grated
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Ginger - 1/2 inch, grated
Green Chilli - 2, finely chopped
Urad Dal - 1 tbsp
Roasted Chana Dal / Dalia - 1 tbsp
Curry Leaves - 2 sprigs
Peanuts - a handful
Cashewnuts - a handful
Olive Oil - 1 tbsp
lemon Juice - 2 tsp
Salt

Place the quinoa in a strainer and wash well for atleast a couple of minutes. Add 2 cups of water and cook on medium heat till the water dries up and the quinoa is fluffy. The quinoa looks transparent when it is cooked. Keep aside.

Heat oil in a pan. Add mustard seeds. Then add cumin seeds, grated ginger, chopped green chillies, urad dal and curry leaves. Saute till the urad dal turns light brown.

Add chopped onion, salt and cook till the onion gets soft.

Add frozen green peas, grated carrots, tomato, roasted chana dal and the nuts. Cook for a couple of minutes.

Then add the quinoa, adjust salt and mix everything well.

Add a dash of lemon juice and serve.

Quinoa Pudding

Adapted from http://www.ecurry.com/blog/desserts/quinoa-pudding-with-rose-and-pomegranate/

Quinoa - 3/4 cup
Milk 2% - 5 cups
Sugar - 1/4 cup
Rosewater - 1 tbsp
Raisins and cashewnuts - 2 tbsp

Wash the quinoa seeds well  for atleast a minute in a fine strainer. Keep aside.

Bring the milk and sugar to a boil in a heavy bottomed pan.

Add the washed quinoa and cook on low flame for almost an hour. The quinoa should be cooked and the milk should thicken and have a creamy consistency. Note that the quinoa doesnt get too soft like rice in a rice pudding. It remains a little hard and retains its shape. For softer texture of quinoa, wash it in the strainer and leave it in the strainer overnight.

Add the rose water and the chopped nuts and serve chilled.