I had bookmarked a recipe for Lemon Quinoa from Pavithra of Dishes From My Kitchen, a very long time ago. Since then, I have been making this on a regular basis and gradually adapted it to my style. I figured I had not posted this recipe and so, here it is. Check out Pavithra’s blog for some awesome pictures, and another variation featuring edamame beans. This recipe is very tasty as is nutritious with a lot of protein and fiber from the quinoa and the black garbanzo beans. It is also very easy to make, if you have precooked garbanzo beans on hand. I usually soak large batches of beans, cook them and freeze them, so that I can put together a dish like this very quickly. Ingredients: 1 cup Quinoa 1/2 cup Black Garbanzo beans, dry(or 1 cup cooked) 2 tbsp Gingelly oil 1 tsp mustard seeds 1 tsp split urad dal 2 tsp channa dal 1 tsp cumin seeds 2 tbsp chopped ginger 6 Green chillies, slit 1 sprig, curry leaves 2 tbsp lemon juice 1/2 tsp turmeric powder salt to taste 2 tbsp chopped cilantro, for garnish Method: To cook the Quinoa Rinse the quinoa under running water. Place 1 1/2 cup water in a saucepan. Bring this to a boil. Add the quinoa to this, and let it boil until the quinoa almost absorbs the water. Clamp a lid and lower the heat and let it continue for 2-3 minutes. Let the quinoa rest for a while before fluffing with a fork. Let it cool before making Lemon quinoa. Alternatively to cook quinoa using pressure cooker, use 1 1/4 water for 1 cup quinoa and pressure cook for 3 whistles. Let sit and fluff with fork. To cook the garbanzo beans Soak the garbanzo beans in Read More..
I received a bag of ’16 bean soup mix’ as part of my MLLA win earlier this year. I have been wanting to use this rich mixture of beans in an innovative Indian recipe. I decided to make adai using this, and instead of using just rice, I combined quinoa, barley and brown rice, hence making this a multi bean, multi grain adai. I paired this with an oat coconut chutney(recipe coming soon) and it made it a super wholesome meal. For those of you who don’t have the soup mix. Here is the list of beans that are in the packet: Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, Black Bean. You can substitute 1 tbsp of each kind of beans for the soup mix, such that it makes up a cup of beans. Feel free to use any and all kinds of beans you have on hand. Ingredients 1 cup of 16 bean soup mix 1/2 cup long grain brown rice 1/4 cup of quinoa 1/4 cup pearled barley 2 green chilly 6 red chillies 1 tsp cumin seeds 1 tsp fennel seeds 2 tbsp chopped ginger 1/2 tsp asafoetida Salt, to taste oil, to drizzle on top of adai Method Soak the beans, rice, quinoa and barley with sufficient water to cover, 6-8 hours. Drain it well and grind along with the green chillies, red chillies, cumin, fennel, ginger and asafoetida. You are looking to have a batter that is thick, not watery, still is very slightly gritty. This adai batter requires no fermentation. You can make adais as soon as you grind the batter. However, the batter may be stored up to a week in the fridge and used as needed. Read More..
I think it has been mentioned so many times in both of our blogs, that it is redundant to mention that Krithi and I are college best friends and have been friends for 13 years now. We also share a love for food and cooking and often times find ourselves chatting about food or topics related to food. Thanks to Krithi for having invited me to do a guest post for her blog and a first one at that. I have recently switched to a more healthy diet and this dish is a perfect way to meld a healthy meal to comforting Indian food. A healthy dish – is always determined by the ratio of carbs to protein and the amount of fat in the recipe. Being vegetarian or vegan it is always difficult to get the right amount of protein in your diet. A great solution is ‘Quinoa’ – which is the only grain that has a complete protein – something that is realized easily by people who eat meat, but very difficult in the vegetarian diet. It is an ancient grain, rich in manganese and folate and due to its nutritional value, it is highly recommended for people who have migraine headaches, diabetes and even pregnant and breastfeeding mothers. Here, I have increased the flavor of the quinoa by toasting it first, which not only adds a nice nutty flavor, but also quickens the cooking process. Here is the recipe.. Ingredients: 1 cup quinoa 2 cups water 1/2 cup diced vegetables – carrots, beans and peas 1 small yellow onion, diced 3 green chillies slit 1 tsp oil 1/2 tsp mustard 1/2 tsp urad dal 1 tsp channa dal a sprig of curry leaves/cilantro salt to taste 2 cups water Method: In a dry pan, add the quinoa Read More..