Quinoa is naturally gluten-free and is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids. This comes as a great breakfast or any meal option after a heavy workout.
Macros in 40 gms (Uncooked quinoa) 147 calories
Quinoa – 40 gm
Onion chopped – 1 cup/2 finely chopped
Chopped carrots – 1/2 cup
Olives, mixed greens, chillies-Optional
Bell Pepper chopped – 1 cup
Ghee or coconut oil -10 ml
Cumin seeds – 1/2 tbsp
Salt to taste
Turmeric powder – 1/2 tsp
Chili powder – 1 tbsp
cumin and coriander powder – 1 tsp
- I Cook quinoa separately because I like each grain to be separate and not sticky. The ratio I use for boiling- 1 cup of uncooked quinoa to 2 cups of water. Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until soft and most of the liquid has been absorbed. It take 10 to 15 minutes approximately. Fluff with a fork. You can pour in some oil if your quinoa sticks together.
- Heat up 10 ml ghee in a large pan and cumin seeds to it.
- When cumin seeds start to splutter add chopped onions followed by rest of the veggies.
- Saute all the vegetables for 3-4 minutes on medium heat while stirring them so they do not burn.
- Now add boiled and quinoa to the pan and once again saute these together for 2-3 minutes.
- Add salt to taste, red chilli powder and corriander and cumin powder to the pan.
- Mix everything nicely and garnish with cilantro and mint leaves. Squeeze in lime juice if you like.