INDIAN QUINOA RECIPES RECIPES

Steps:

• Wash the quinoa in running water to remove the bitterness in it. I usually put the quinoa in a tea strainer or a fine mesh sieve and place it under the tap running water.
• Chop all the vegetables in uniform small pieces. The choice of vegetables is purely depending on your taste and the availability. I have used carrots and green bell peppers.
• Take the quinoa, onion, garlic, vegetables, green chili, salt and water/stock in a deep pan. You can use store bought stock or use bouillon cubes with water or use just plain water.
• Cook for about 20 minutes till the quinoa and vegetables are cooked soft. If you want to make it faster, take all the above mentioned ingredients in a pressure cooker and pressure cook for 3 whistles.
• Add the lemon juice, pepper powder, finely chopped cilantro and a drizzle of olive oil at the end. Switch off and serve hot.

Steps:

• Place a rack in middle of oven; preheat to 450ºF. In a large bowl, whisk together oil, 1 Tbsp. curry powder, 1/4 tsp. cumin, half of garlic and 1/4 tsp. each salt and pepper. Add cauliflower and toss to coat. Arrange in a flat layer on a large baking sheet and roast, stirring occasionally, until golden brown and tender, about 20 minutes. Transfer to a rack to cool slightly.
• Bring 2 cups water to a boil. Add quinoa; return to a boil. Cover, reduce heat to medium-low and simmer until liquid has absorbed, 15 to 20 minutes. (Tilt pan to check; don't stir quinoa.) Remove from heat and let stand, covered, for 15 minutes. Fluff quinoa with a fork, transfer to a bowl and let cool.
• In a small bowl, whisk together yogurt and remaining 2 tsp. curry powder, 1/2 tsp. cumin and garlic. Season with salt and pepper. In a large bowl, mix quinoa, spinach and half of dressing. Top with cauliflower and grapes and drizzle with remaining dressing; toss again. Sprinkle with cashews and serve.