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
