Technically, quinoa is a seed, but we classify it under the umbrella of ‘grains’ because it has the same digestibility level as grains. This recipe is delicious. The herbs -thyme and coriander come together to create an exquisite flavor.

SERVES 2-3

INGREDIENTS

• 1 cup quinoa
• 31/2 Cups water
• 1 Cup green peas
• 3 cups chopped cauliflower
• 2 small potatoes, diced
• 1 teaspoon ginger, grated
• 1 teaspoon green chili, Crushed
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 2 Cups coconut milk
• 2 teaspoons rock salt
• 1 tablespoon lemon juice
• 1/2 Cup chopped coriander

PRE-PREPARATION

Prepare Coconut milk

METHOD:

• Wash the quinoa. Place it in a saucepan along with 21/2 Cups water & let it cook on low flame till the quinoa absorbs the water. Add more water it necessary.
• In another saucepan, add 1 cup of water along with the peas, Cauliflower and potatoes and cook till soft to bite. Then, take out all the vegetables from the pan and store the broth aside.
• Add the vegetables to the quinoa. Stir well.
• Add ginger, chili and thyme and stir for 2 a minute.
• Switch off the stove & add coconut milk, salt & lemon. Cover the pan for 5 minutes so the ingredients cook in the steam inside, not directly on the flame.
• Top with coriander, stir well and serve immediately.

*Recipe credited to satvic movement