This quinoa recipe is inspired by Indian flavours and packed full of plentiful colourful veg. It's also super versatile and can be used with whatever odd bits of veg you may have in the fridge!
Ingredients
Serves 4
- 1 cup white quinoa
- 2 cups boiling water
- 1 tbsp vegetable stock
- Half a lime or lemon
- 1 tbsp cooking oil
- 1 small red onion
- 1 green chilli (or half if they pack a lot of heat)
- 1 tsp turmeric
- 1 tsp salt
- 2 large plum tomatoes
- 2 courgettes
- 2 carrots
- 150g mushrooms
- A large handful of coriander leaves
Method
- Start by washing the quinoa and placing it on the hob with 2 cups boiling water and the vegetable stock. When cooking quinoa you want to bring it to a boil, then lower the heat to a minimum so it simmers with the lid on for approx 20 minutes, or until cooked (threads should come loose).
- Finely dice the red onion and pan-fry on low to medium heat with the oil, turmeric and salt until the onions become translucent
- Finely dice the tomato and add to the onions, place the lid on the pan and let the tomatoes reduce
- Peel and grate the carrots. Chop the courgettes and the mushrooms to your preferred size
- Once the tomatoes have reduced add the courgettes first and once they’re mostly cooked add the carrots and mushrooms. Give the veg a thorough mix through and continue to cook with the lid off. Once it’s cooked turn the heat off.
- Check on the quinoa. The water should be soaked up by the grain and the threads should have come a little loose. You can check this by fluffing it with a fork. Squeeze in the lime, mix and leave it to rest.
- Wash and roughly chop your coriander
- Add the quinoa to the veg and mix through. Scatter over the coriander
- Serve up alongside some raita (consisting of yoghurt, diced cucumber, tomato and onion, a pinch of salt, pepper and cumin powder) or plain plant-based yoghurt and devour!
Recipe by The Nourish Kitchen, kindly offered by Made in Hackney.