 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
A healthy and delicious take on the classic Indian rice & vegetable dish. I adapted this from a recipe I found in an old Vegetarian Times magazine. Ingredients:
1 cup quinoa |
1 tablespoon vegetable oil |
2 garlic cloves, minced |
1 teaspoon ginger, grated |
1 teaspoon turmeric |
2 cinnamon sticks |
3 whole cloves |
2 cups vegetable broth, boiling |
1 cup carrot, diced |
1 cup green beans, cut in 1-inch pieces |
1 cup potato, peeled & diced |
1 cup cauliflower floret |
1 cup broccoli floret |
1/2 cup green peas |
1 tablespoon margarine |
1 medium onion, sliced into rings |
2 tablespoons cashew pieces |
1 cardamom pods or 1/8 teaspoon ground cardamom |
1/4 cup cilantro, chopped |
Directions:
1. Place quinoa in fine mesh sieve and rinse thoroughly.
2. Shake as much water off as possible.
3. Heat vegetable oil in dutch oven or other large, heavy bottomed pan, over medium heat.
4. Add quinoa and stir briefly.
5. Stir in garlic, ginger, turmeric, cinnamon sticks and whole cloves.
6. Cook until spices are fragrant, about 2 minutes.
7. Add broth to pan.
8. Bring quinoa to a boil.
9. Add potatoes, carrots and cauliflower.
10. Cover and reduce heat to low.
11. Simmer for 10 minutes.
12. Add broccoli and green beans, cover and simmer another 10 minutes.
13. Add green peas and simmer 5 more minutes or until all liquid is absorbed and vegetables are tender.
14. Remove and discard whole cinnamon sticks and cloves.
15. In a 10 skillet, heat margarine.
16. Add onion rings and saute until golden.
17. Add cashew pieces and stir constantly until cashews are lightly toasted.
18. Move quinoa-vegetable mixture to serving platter.
19. Topp with toasted onion rings and cashews.
20. Sprinkle with cilantro.
21. Enjoy!
|
|