Chick Pea Masala Quinoa and Spinach

11 Feb

Serves 2-3

On dishes like this I work in American cup sizes because it works out as 1 cup of quinoa and two cups of water for the perfect cooking result, meaning you are not left with mush! Measuring cups are really cheap and widely available.

This dish can be eaten hot or cold as a main meal or a side dish. Half the quantities of powders for a less spicy dish.

It would work to add grated carrots, peppers or chilli peppers (at the same time as the onions), experiment!

Chick peas could be substituted for frozen peas or even sweetcorn as another option.

 

 

  • 1 cup of quinoa
  • 230g (drained weight) carton of precooked chick peas (or prepare own in advance)
  • 1 fresh onion diced  or 6 tablespoons of diced frozen onions
  • Handful of fresh or frozen spinach
  • 3 melted tablespoons of coconut oil (more or less if you wish, just make sure the dish doesn’t dry out)
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of hot/mild chilli powder
  • 1/2teaspoon of turmeric
  • 1/2 teaspoon garam masala
  • 2 cups of water

 

Wash and rinse quinoa, then add to a frying pan with no oil and fry on a low heat until it dries out and turns golden brown. Place quinoa in a bowl and leave to one side.

Add the coconut oil to the same frying pan and heat. Add cumin seeds and on a low heat fry them for around a minute.

Add the diced onions (fresh or frozen) and fry for a further minute on low heat. Next add ground coriander, ground cumin, turmeric and chilli powder. Stir thoroughly.

Add the golden quinoa to the onions, followed by 2 cups of water. Stir and bring to the boil for about 10 seconds.

Turn to low heat to simmer until half the water is absorbed.

Add the precooked chick peas and garam masala powder, stir and keep on low heat until all water is absorbed. Be careful not to let it burn.

In the last couple of minutes of cooking add in a handful of fresh spinach, stir together and leave until wilted.

Stir and serve.

 

 

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.

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