The other quinoa recipe we put up has been quite successful in the stats department, so, here is another quinoa recipe. This is inspired by a recipe by my French brother-in-law (Monsieur Janela). I added the vegetables I had in the fridge but feel free to improvise.
- 1 cup quinoa
- 2 cups water
- 1 tbs oil
Put the quinoa in a bowl and add some water. Rub the quinoa with your fingers. Drain water. I use a straining colander when draining the water. Repeat, just to make sure it is well cleaned.
In a medium sized pan, add oil and cleaned quinoa. Toast for several minutes and then add water and salt. Cover and after it bowls reduce heat. Its just like cooking rice at this point.
- 1-2 onions
- 2 carrots
- 1/4 cauliflower
- 250 gr. mushrooms in big pieces
- 350-400 gr. sour cream or creme fraiche (sour cream).
- 1 can of tuna
- curry powder to taste
- salt & pepper
Chop onions and carrots in the T-mix. Add oil and saute the mix (or do in the t-mix). Chop cauliflower and after onions are cooked add to the saute mixture. Cook for another five minutes. Add mushrooms, tuna, sour cream and curry powder, salt and pepper.
Cook for 2-3 minutes. By this time the quinoa should be about done. Either mix quinoa and curry together or serve the curry over quinoa.
Vegetable Curry Quinoa. 4 servings
We did not know if this was French, Andean, Southeast Asian, American or what? So we have to open the “international recipe” category.
This recipe was inspired by ones I found online (by Ruth Daniels and lysozymes). I combined things differently and because I have the t-mix I could make a really great and easy sauce.
You cant see the quinoa very well but its under the lettuce.
The key to good tasting quinoa is rinsing it well before you cook it. I also toasted it with a bit of oil and the truth is it didn’t have the typical strong taste it usually does. We lived in Bolivia for 4 months and ate quite a bit of quinoa, but we didn’t know that you had to rinse it well. Too bad! We liked it but didn’t love it. It is good for you and really filling so we tried to like it but by rinsing it really well and toasting it… you don’t have to try and like it, it is just good and you do.
Clean the quinoa really well. Rub it with your hands to make sure the bitterness comes out. Then heat oil and sauté quinoa for a few minutes. Add water and salt. Let boil on low heat for 15-20 minutes. Uncover at the end if the liquid hasn’t evaporated.
2 fresh lemons or limes
½ red, yellow, or green peppers
1 stalk celery
¼ cup olive oil
Salt & Pepper
Fresh or dried basil, oregano, cilantro. I recommend using only one! Add as much as you like up to 1/2 cup fresh.
Add all ingredients and blend with the t-mix on 8 for 5-10 seconds. Readjust the seasoning. It should be quite tangy! The quinoa will make it more mild.
Other ingredients to add to salad:
1 can tuna fish (approx. 150 grams drained)
1 or 2 fresh tomatoes
1 ripe avocado
Chunks of feta or similar cheese ( a few tablespoons to 1/2 cup)
1-2 soft/hard boiled eggs
Internet recipes suggested adding garbanzo beans but I didn’t have any on hand but I bet its good.
Mix quinoa, dressing and other ingredients. Top with chopped lettuce and parmesan cheese.