Quinoa masala in Asian style
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
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.
Preparation time-10 minutes
Cooking time-35-40 minutes
- 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
- Fennel seeds-1tsp
- Cinnamon-1 “stick
- Curry leaves-6-8leaves
- Red chillies-3
- Pepper corns-6
- Chopped fresh coriander
- Lemon juice
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
- Vegetables and spices can be personalised as per the taste
- Basmati rice/any rice can be used alternatively to Quinoa