Ingredients: |
Ingredients: • 1c quinoa
• 1celery stalk, trimmed & chopped in small dice
• 1/2 sweet red pepper, chopped in small dice
• 1/ 2 c. cooked chickpeas
• 1Tbsp olive oil
• 2 - 3 garlic cloves OR 1/ 2 tsp garlic powder
• 1Tbsp peeled & minced fresh ginger OR 1/2 tsp dried ginger
• 1/ 2 tsp brown mustard seeds
• 1bay leaf
• 1/4 tsp turmeric
• 1/ 2 tsp gr. coriander
• 1/4 tsp cumin
• 1/4 tsp thyme leaf
• 1/2 tsp salt
• 13/4 cup water or soup stock
• Optional: 2 cups chopped spinach or chard OR 1/4 c. minced parsley or cilantro OR 1/2 cup
frozen peas
• Fresh ground pepper to taste
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Directions: |
Directions:1. Soak quinoa 5 minutes, rinse twice, leave to drain
2. Heat olive oil on medium low in a 3 - 4 qt saucepan or saut¢ pan
3. Peel & mince garlic & ginger, saute with mustard seeds for 5 minutes
4. Chop celery and red pepper, add to pan and saute another five minutes
5. Mix in the bay leaf, turmeric , coriander & cumin
6. Turn the heat to medium high. Add the quinoa and stir until it's dry and starting to pop
7. Add 13/4 c. hot water o r stock, and salt. Bring to a boil, cover, and simmer 15 minutes
8. Stir in the o ptional greens , chickpeas , parsley or cilantro, and fresh ground pepper
9. Cover and cook 5 more minutes, then serve
Although classed as a grain, quinoa (keen-wah) is technically an herb, originating with the Incas, in Peru. Quinoa is perishable because of its oil content, and should be stored in the fridge up to a month, or In the freez er for 2 months. More Ouinoa Info and Tips |
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