Chilli Quinoa with Avocdao

10 Feb

Serves 2-3

  • 1 cup of quinoa
  • 1 large diced onion (fresh or frozen)
  • 1 cup of frozen peas
  • 2 grated carrots
  • 2-3 tablespoons of coconut oil (melted)
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon of coriander powder
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of hot/mild chilli powder
  • 1/2 teaspoon of paprika

 

 

  • Wash and rinse quinoa then dry fry in a pan until dried out from rinsing. They will start to turn golden brown. Place in a bowl ready for use later
  • Use the same pan and add coconut oil. Less or more depending on the pan
  • Fry the cumin seeds on low for a minute and then add the onions and carrots and fry for a further minute or two
  • Add in the cumin, coriander, chilli  and paprika powders and stir thoroughly
  • Add the dry quinoa to the mix and add 2 cups of water. Bring to the boil then reduce to simmer
  • When half the water has evaporated add frozen peas and continue to simmer until all liquid has evaporated.

Serve hot with avocado or store cold until ready to eat and add avocado later.

Cauliflower Masala

31 Jan
IMG_2169
Cauliflower Masala Serves 2-4

Ingredients:

  • 1 Onion (diced)
  • 1/2 head of Cauliflower (Cut into 1/2 inch florets)
  • 1 or 2 Potatoes (Depending on size, cut into strips like chips)
  • 2 tablespoon of Coconut Oil
  • 1 teaspoon of Cumin Seeds
  • 1 teaspoon of Ground Cumin
  • 1 teaspoon of Ground Coriander
  • 1/2 teaspoon of Turmeric
  • 1/2 teaspoon Garam Masala
  • 2 Fresh Tomatoes (cut into quarters)
  • 6 Oz of warm Water
  • 100g Frozen Peas
  • 2 Fresh Green Chillies (cut lengthways and sliced into strips)
  • Bunch of fresh coriander leaves

 

Heat oil in a large frying pan and add cumin seeds until they start to pop.

Add the diced onion and fry for 2-3 minutes until soft.

Add the turmeric, ground cumin, chilli powder and ground coriander and stir fry for 2 minutes.

Add the chopped tomatoes cut into quarters and fry for 2 minutes while stirring.

Next add the water and potatoes. Bring to the boil and reduce heat to simmer for 8 minutes until the potatoes start to turn soft.

Add the cauliflower, cover the pan and simmer for about 10 minutes.

KEEP THE FOOD SIMMERING ON A LOW HEAT AND COVERED. CHECK THE LIQUID DOES NOT DRY UP.

Stir in the peas and chillies and simmer for another 5 minutes. Making sure the liquid does not dry up but all vegetables are soft.

Remove from the heat and stir in fresh coriander leaves and serve.

 

 

 

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