Considered a super food, Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. Whew ! It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids. In this blog article, we share with you a quick, delicious and healthy recipe by Seema Bhatia, founder of  From Africa to Asia


2 cups cooked quinoa

1 tablespoon coconut oil

1 teaspoon mustard seed

A generous pinch of asafetida

3- 4 curry leaves

2 green chilies finely chopped and  if you don’t want the heat substitutewith two tablespoons of chopped green bell pepper

4 shallots finely chopped

1 clove garlic minced

Sea salt to taste

½ cup freshly chopped mint leaves

½ cup freshly chopped coriander leaves

A small sprinkling of fresh pomegranate seed or dried cranberries


Toasted coconut flakes or cashew nuts or both



  1. Heat the coconut oil on a medium flam and add the mustart seeds
  2. Once the seeds begin to splutter add the asafetida, curry leaves green chilies or bell peppers, shallots and garlic.
  3. Fry this up till the shallots and garlic just begin to turn golden
  4. Now add the quinoa, season with and stir through.
  5. Now stir in the fresh herbs and plate
  6. Garnish with freshly toasted coconut flakes, cashews, pomegranate seeds or cranberries and serve.

Blog Writer: Seema Bhatia, Founder of  From Africa to Asia and Prana Yum


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