1 and 1/2 Cups Quinoa
3 Cups Water
Wash quinoa in water, add water and allow it to boil, once it starts to boil, reduce the heat to medium and cook for 15 minutes.
2 Tbsp Oil
1 Onion, Julienned and each julienned pieces into 2 pieces
2 Green Onions, White Parts, Chopped
2 Tsp Red Chili Flakes
Heat oil in a pan, add onion and green onion and salute for 2 minutes in medium flame.
5 Garlic, Chopped
1 Bunch Mint Leaves, Chopped (Optional)
Add garlic, red chilies flakes, mint leaves and salute for 1 minute.
1 Bunch Lacinato Kale Stems, Chopped (5 Stems)
1/2 Green Red Pepper, Chopped
1/2 Green Orange Pepper, Chopped
1/2 Green Yellow Pepper, Chopped
1/2 Green Bell Pepper, Chopped
3 Celery Stalk, Chopped
3 Radish, Chopped
1 Carrot, Chopped
1/2 Cup Cauliflower Pieces
1 White Mushrooms, Chopped
1 Brown Mushroom, Chopped
1/2 Small Zucchini, Chopped
4 Asparagus, Chopped (Optional, I add this, if its on Season)
4 English Peas from PODs (Optional, I add this, if its on Season)
2 Brussel Sprouts, Chopped (Optional, I add this, if its on Season)
Add all the above and salute for 3 minutes in medium flame.
1 Bunch Lacinato Kale Leaves, Chopped (5 Stems)
1/2 Cup Purple Cabbage, Chopped
1/2 Cup Broccoli Pieces
2 Green Onion, Green Parts, Chopped
1 Pouch Garbonzo Beans (1/2 Cup Raw Beans, Soaked overnight and cook for 3 - 4 whistles)
Add all the above and salute for 2 more minutes in medium flame.
2 and 1/2 Tsp Salt
Add all the spices and mix well and salute for a minute. Taste and adjust salt and pepper powder accordingly, if your vegetable quantity is more or less, salt and pepper needs to be adjusted based on that.
Add cooked quinoa and mix well.
2 Tbsp Cilantro, Chopped
1 Tbsp Sesame Seeds
Add cilantro, sesame seeds and mix well, serve with grape tomatoes.
Taste Note: Tastes AWESOME
Yields: 11 Cups
Note: I made this with 1 Cup Hand Pound Rice and Oh boy, it tasted so very awesome.
3 Cups Water
Wash quinoa in water, add water and allow it to boil, once it starts to boil, reduce the heat to medium and cook for 15 minutes.
2 Tbsp Oil
1 Onion, Julienned and each julienned pieces into 2 pieces
2 Green Onions, White Parts, Chopped
2 Tsp Red Chili Flakes
Heat oil in a pan, add onion and green onion and salute for 2 minutes in medium flame.
5 Garlic, Chopped
1 Bunch Mint Leaves, Chopped (Optional)
Add garlic, red chilies flakes, mint leaves and salute for 1 minute.
1 Bunch Lacinato Kale Stems, Chopped (5 Stems)
1/2 Green Red Pepper, Chopped
1/2 Green Orange Pepper, Chopped
1/2 Green Yellow Pepper, Chopped
1/2 Green Bell Pepper, Chopped
3 Celery Stalk, Chopped
3 Radish, Chopped
1 Carrot, Chopped
1/2 Cup Cauliflower Pieces
1 White Mushrooms, Chopped
1 Brown Mushroom, Chopped
1/2 Small Zucchini, Chopped
4 Asparagus, Chopped (Optional, I add this, if its on Season)
4 English Peas from PODs (Optional, I add this, if its on Season)
2 Brussel Sprouts, Chopped (Optional, I add this, if its on Season)
Add all the above and salute for 3 minutes in medium flame.
1 Bunch Lacinato Kale Leaves, Chopped (5 Stems)
1/2 Cup Purple Cabbage, Chopped
1/2 Cup Broccoli Pieces
2 Green Onion, Green Parts, Chopped
1 Pouch Garbonzo Beans (1/2 Cup Raw Beans, Soaked overnight and cook for 3 - 4 whistles)
2 and 1/2 Tsp Salt
3/4 Tsp Cumin Powder
3/4 Tsp Coriander Powder
3/4 Tsp Black Pepper Powder
1/8 Tsp Garam Masala Powder
3/4 Tsp Coriander Powder
3/4 Tsp Black Pepper Powder
1/8 Tsp Garam Masala Powder
Add cooked quinoa and mix well.
2 Tbsp Cilantro, Chopped
1 Tbsp Sesame Seeds
Add cilantro, sesame seeds and mix well, serve with grape tomatoes.
Taste Note: Tastes AWESOME
Yields: 11 Cups
Note: I made this with 1 Cup Hand Pound Rice and Oh boy, it tasted so very awesome.
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