Ingredients and method to make spinach quinoa
1 and 1/2 cups quinoa
1 onion cut fine (pyaaz)
1 large tomato cut fine = 1 cup of cut pieces ( tamatar)
2 cups packed spinach leaves ( palak)
1 large carrot cut into small pieces (gajar)
1 cup baby Lima beans (cooked until soft ) ( optional)
2 Tbsp oil
1 tsp cumin seeds (jeera)
2 Thai or Indian variety green chilies cut fine or to taste ( hara mirch)
1 tsp garlic ginger paste ( adrak/ lehsun)
Salt to taste (namak)
3/4 tsp red chili powder ( or to taste) ( lal mirch)
3/4 tsp garam masala ( or to taste)
To make your own garam masala check out this post
To make your own garam masala check out this post
Rinse quinoa thoroughly in cold water and drain. Place in a heavy bottomed pan with 3 cups of water and cook until soft. Keep this quinoa aside.
Prep the vegetables and keep aside. If you are using baby lima beans, cook in a little water until soft and keep aside.
Heat oil in a large heavy bottomed pan, add cumin seeds, when the seeds sizzle, add green chilies and stir once or twice. Then add ginger garlic paste and stir a few times. Add onion and saute until onions are translucent.
Add tomatoes and cook until tomatoes are soft and mushy. Add carrots and Lima beans is using, salt to taste, garam masala and chili powder and stir a few times. Sprinkle a little water and close with a lid and cook on low for just a few minutes until the carrots soften.
Add spinach
and stir a little until the spinach wilts. Add cooked quinoa, and mix
gently and allow to heat on low or medium low for a minute or so.
Remove from heat and serve hot with curry of choice or some raita and chips.
