Quinoa and Vegetable Saute Recipe
A high protein Indian recipe with yield, quinoa, onions - chopped. Ready in 35 min, serves 3.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
To begin with Quinoa and Vegetable Saute, cook 2 cups of quinoa with 4 cups water and 1/2 teaspoon salt in a rice cooker or a covered saucepan
quinoa(2 cups)salt - to taste - 2
Cook until they are cooked completely and the seeds sprout, for about 15 minutes
cumin seeds (jeera)(1 teaspoon) - 3
Fluff it with a fork and set aside
- 4
Add a tablespoon of olive oil, add cumin seeds into a pan and cook it on medium flame
cumin seeds (jeera)(1 teaspoon)extra virgin olive oil(2 tablespoon) - 5
Once the cumin crackles, add in the ginger, followed by peas and carrots
carrots (gajjar) - diced(1 cup)green peas (matar) - diced(1 cup)cumin seeds (jeera)(1 teaspoon)ginger - finely grated(1/4 teaspoon) - 6
Turn the heat and let them cook for a few minutes
- 7
After a few minutes add in the chopped onions and pepper and saute them for another few minutes
onions - chopped(1 cup)red bell pepper (capsicum) - chopped(1 cup) - 8
Add the spice powders and salt, give it a stir, let it sit for a few seconds so that the powders infuse in the oil
red chilli powder(1/2 teaspoon)coriander powder (dhania) - a pinchturmeric powder (haldi) - a pinchsalt - to taste - 9
Add in the quinoa and toss them all together gently
quinoa(2 cups) - 10
Add salt according to your taste
salt - to taste - 11
Garnish it with fresh herbs of your choice and a teaspoon of olive oil
extra virgin olive oil(2 tablespoon) - 12
Toss and serve it hot
- 13
Serve it as a side dish during your weeknight dinner
- 14
You can also have it as a breakfast dish with some fresh juice or masala chai
lemon juice(1 teaspoon)
Rate this recipe
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Quinoa and Vegetable Saute Recipe
A high protein Indian recipe with yield, quinoa, onions - chopped. Ready in 35 min, serves 3.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
14 steps- 1
To begin with Quinoa and Vegetable Saute, cook 2 cups of quinoa with 4 cups water and 1/2 teaspoon salt in a rice cooker or a covered saucepan
quinoa(2 cups)salt - to taste - 2
Cook until they are cooked completely and the seeds sprout, for about 15 minutes
cumin seeds (jeera)(1 teaspoon) - 3
Fluff it with a fork and set aside
- 4
Add a tablespoon of olive oil, add cumin seeds into a pan and cook it on medium flame
cumin seeds (jeera)(1 teaspoon)extra virgin olive oil(2 tablespoon) - 5
Once the cumin crackles, add in the ginger, followed by peas and carrots
carrots (gajjar) - diced(1 cup)green peas (matar) - diced(1 cup)cumin seeds (jeera)(1 teaspoon)ginger - finely grated(1/4 teaspoon) - 6
Turn the heat and let them cook for a few minutes
- 7
After a few minutes add in the chopped onions and pepper and saute them for another few minutes
onions - chopped(1 cup)red bell pepper (capsicum) - chopped(1 cup) - 8
Add the spice powders and salt, give it a stir, let it sit for a few seconds so that the powders infuse in the oil
red chilli powder(1/2 teaspoon)coriander powder (dhania) - a pinchturmeric powder (haldi) - a pinchsalt - to taste - 9
Add in the quinoa and toss them all together gently
quinoa(2 cups) - 10
Add salt according to your taste
salt - to taste - 11
Garnish it with fresh herbs of your choice and a teaspoon of olive oil
extra virgin olive oil(2 tablespoon) - 12
Toss and serve it hot
- 13
Serve it as a side dish during your weeknight dinner
- 14
You can also have it as a breakfast dish with some fresh juice or masala chai
lemon juice(1 teaspoon)
Rate this recipe
