#healthydish #lunchrecipe #quinoabowl #vegetablesoup #healthyrecipe
Technically, quinoa is a seed, but we classify it under the umbrella of ‘grains’ because it has the same digestibility level as grains. This recipe is delicious.
INGREDIENTS
• 1 cup quinoa
• 2 1⁄2 cups water + 3 cups water for soup
• 100 gm / 1 cup green peas
• 250 gm / 3 cups chopped cauliflower
• 1 large potato, diced
• 1 large onion, chopped
• 3 tbsp butter
• 1 tbsp garlic, chopped
• 1 tsp ginger, grated
• 1 green chili, chopped
• 4 cloves
• 2 small cardamom
• 1 bay leaf
• 1⁄2 tbsp sesame seeds
• 1 cup coconut cream (u can add 1 cup more for more thick consistency)
• rock salt to taste
• 1⁄2 tbsp black pepper
• 1⁄2 cup coriander chopped
METHOD
1. Wash the quinoa (i didn’t wash the quinoa because i had organic quinoa). Place it in a saucepan along with 2 1⁄2 cups of water and let it cook on low flame till the quinoa absorbs the water. Add more water if necessary.
2. In another saucepan, add butter, spices along with onion and cook till little brown then add 3 cups of water along with the peas, cauliflower and potatoes and cook till soft to bite. Then, grind the vegetables into thick paste consistency .
3. Then immediately add coconut milk, salt & pepper. Stir well. Keep the pan covered for 5 minutes so the ingredients can cook using the steam inside, not directly on the flame.
6. Top with coriander, stir well and serve hot with the quinoa.