Lately have been trying to cook dishes with less carbs. Trying out all the rice based dishes using Quinoa instead of rice.
Ginger and garlic are 2 ingredients that has many health benefits and also add a great deal of flavor to the food. This is recipe I have been making it for many years with rice. Very simple but the flavor seems like a lot of work has been put in to making this dish. This can be served with raita or eaten as is. Raita is typically made with yogurt mixed with chopped cucumber or tomato/onion, salt and pepper.
quinoa 2 1/2 cups
water 5 cups
lime juice 1 tsp
salt to taste
oil 3 tsp
green bean 1/2 cup
broccoli florets 1 cup
carrot shredded 1/2 cup
peas 1 cup
bell pepper 1 cut into thin slices
coriander leaves for garnish
ghee (clarified butter) 1 tblsp
ginger 1 inch
garlic 8 pods
dhaniya seeds 2 tsps
jeera 1 tsp
Grind the ingredients for masala in a blender with lil water into a fine paste.
Boil green beans, carrots, bell pepper and broccoli
Cook the quinoa with 5 cup water and lime juice, on low flame till completely cooked and fluffy. This takes about 8-10 mins.
Heat ghee and oil in a pan, add the ground masala and cook for 3 mins.
Add the boiled veggies and continue to cook in masala for 3 – 4 mins.
Mix in the cooked quinoa and salt, continue to cook for 2-3 mins till all the ingredients combine.
Garnish with coriander leaves and serve.