A gluten-free grain Quinoa is not only good for digestion because of its high fiber content, but this pseudo grain is also a rich source of proteins. as compared to other grains.
Ingredients
- Quinoa (uncooked) – 1/2 cup
- Water – 1 cups
- Chopped vegetables (cauliflower, French beans, carrot, green peas, cauliflower, capsicum) – 1 cup
- Onion finely chopped -1 small-sized
- Garlic cloves minced – 1
- Green chili pepper finely chopped -1
- Coriander Leaves(Cilantro)- finely chopped
- Salt as per taste
- Mustard Oil/Ghee – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves – 5 or 6
- Coriander powder – 1 tbsp
- Garam masala – as per taste
Method:
- Heat oil in a pan. Add all the whole spices and saute until the spices become fragrant.
- Add onion, garlic, and green chilies. Cook until the onion starts turning brown.
- Add chopped vegetables, mix everything and cover the pan. Cook covered for 7-8 minutes or until the vegetables get cooked. Stir in between to make sure the vegetables don’t get burned.
- Once the vegetables are cooked add salt, pepper, coriander powder, garam masala, and red chili powder.
- Mix everything well & add properly washed & rinsed quinoa & add water.
- Let it cook uncovered for around 15-20 minutes or until all the water dries up. Switch off the flame and cover the pan for at least 5 minutes.
- Serve hot with mint chutney.
