Our recipe for wellbeing
Quinoa Vegetable Pulao
Navneet Kaur
Ingredients Method
1 cup quinoa 1½ cup water 1 tbsp. oil ½ tsp. salt Pinch of turmeric ½ cup peas ½ cup corn ½ cup carrot, cut in small pieces 1 tbsp. thinly sliced ginger 1 green chilli, minced 1 tbsp. oil ½ tsp. cumin seeds 1 bay leave ½ tsp. salt to adjust to taste 1 tbsp. lemon or lime juice
¾ cup tomato, chopped for garnishing
¼ cup mixed nuts
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Wash quinoa gently, changing water several times. In a saucepan, combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed( about 15 minutes). While quinoa is cooking, heat the oil in another saucepan over medium heat. Add the cumin seeds and bay leave and as the seeds crack, add all the vegetables, carrot, corn, peas, ginger, green pepper and salt. Cook vegetables on medium heat until vegetables are tender but firm. Turn off the heat. Add quinoa to the vegetable mix and gently fold it. You can add some toasted nuts( optional). Add lemon juice and tomatoes.
Moroccan Cauliflower, Chickpea & Quinoa Bake
Lauren Griffiths
Serves 4
Ingredients Method
1 head cauliflower, chopped into small florets
1 onion, finely chopped 2 cups cooked quinoa 2 cups chickpeas ½ cup almonds, chopped 2 tsp. of curry powder 1 tsp. ground turmeric 2 tsp. ground cumin Sea salt & fresh ground pepper Juice of 2 lemons ¼ cup coconut oil
⅔ cup full-fat organic plain yoghurt with a big pinch of ground cinnamon
Coriander or flat-leaf parsley to serve
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Mix all ingredients together( except yoghurt) and place into an oil based non-stick baking dish place in oven and bake at 180 degrees for 20-25 minutes. Once finished baking, cover the top with yoghurt. You can do it nice and evenly or mix it through, and place coriander or parsley leaves for added decoration and flavour.
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