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