Quinoa masala in Asian style

Quiona masala final

About:

Combining Quinoa with Aubergine, Zuchini, Peppers in Asian flavours would make one healthy pot meal. The combination is so delicious, very flavorful, with all ingredients working really well together

Health benefits:

With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre.

Aubergines are an excellent source of dietary fibre and Vitamins.

Green bell pepper is a tasty vegetable, which is low in calories and contains 0 grams of fat and a good supply vitamins and minerals.

Serves-2-3
Preparation time-10 minutes
Cooking time-35-40 minutes

Ingredients:

  • Quinoa-1cup (rinsed and drained)
  • Water/vegetable broth-1 1/2cup
  • Diced onion-1medium
  • Diced bell peppers/capsicum-2medium
  • Diced aubergine-1large
  • Olive oil-1tbsp
  • Salt- to taste

For masala powder:

  • Roasted Peanuts-1/4cup
  • Pumpkin seeds-2tbsp
  • Flaxseed-2tbsp
  • Fennel seeds-1tsp
  • Cinnamon-1 “stick
  • Clove-3
  • Curry leaves-6-8leaves
  • Red chillies-3
  • Pepper corns-6

Garnish:

  • Chopped fresh coriander
  • Lemon juice

Procedure:

For masala powder:

  • Dry roast pumpkin seeds, flaxseeds, red chillies for 2-3 minutes on a medium flame.
  • Place roasted peanuts, pumpkin seeds, flaxseeds, red chillies, cinnamon, clove, curry leaves, peppercorns in the food processor and ground to smooth powder.

For Quinoa masala:

  • Bring water to boil in a pan, add rinsed quinoa, salt and cook on a high for 5minutes and then reduce the flame to medium and cook for 12-15 minutes or until water is absorbed.
  • Heat oil in a skillet/pan and add diced onion saute for 2-3 minutes/until translucent.
  • Now add diced aubergine, bell peppers and cook for 8-10 minutes/until they are tender.
  • Add salt, ground masala powder mix well and cook for a minute.
  • Now add cooked quinoa toss well until combined and let it simmer for 4-5 minutes/ until heated through.
  • Stir in lemon juice and coriander

Serve hot

Note:

  • Vegetables and spices can be personalised as per the taste
  • Basmati rice/any rice can be used alternatively to Quinoa

I am bringing this recipe to Kimmy’s HVF#23; Angie’s VVLP #23

Advertisements

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on November 25, 2014, in Indian, International, Main Course, Main dish and tagged , , . Bookmark the permalink. 15 Comments.

  1. A delicious and healthful one pot meal. Super food!!

    Like

  2. Again looks tasty! I need to be eating more quinoa…

    Like

  3. Quinoa is so healthy and so yumm

    Liked by 1 person

  4. Thank you so much for sharing this over at Healthy Vegan Fridays! I really appreciate all of your contributions =)
    This recipe is going to be featured this week.

    Like

  1. Pingback: Healthy Vegan Friday #24 |

  2. Pingback: Quinoa masala stuffed in Pak Choy Wrap | Chitra's Healthy Kitchen

Please leave your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: