What time is it?! It’s QUINOA time!!
Quinoa, a grain crop grown primarily for its edible seeds, has become increasingly popular. Recommended for its nutritional value and even been called, yes, a superfood. It is high in protein, calcium, fiber, magnesium and iron. And, since it is actually a seed and not a true cereal, it is gluten-free.
This quinoa recipe is packed with Indian flavors, containing ingredients such as garlic, garam masala, coconut milk and cilantro. A quick and easy Indian inspired dish that will make your belly happy!
Quinoa Indian Curry
- 1 teaspoon Olive Oil
- 2 teaspoon Garam Masala
- 1 Garlic Clove
- Quinoa (1cup / 6oz / 170g)
- Coconut Milk (1½ cup / 12 fl oz/ 360 ml)
- 3 Spring Onions
- 1 Red Bell Pepper
- 1 Mango
- Cashew Nuts
- Fresh Cilantro
- Finely chop the spring onion, red bell pepper, mango and cilantro.
- Carefully rinse the quinoa (Very important, because quinoa seeds have a very bitter coating that must be soaked off before preparing).
- In a pan, heat the olive oil, crushed garlic clove and garam masala. Add the quinoa and coconut milk and bring to a boil. Simmer for about 8-10 minutes.
- While the quinoa is cooking, in a frying pan heat oil and stir-fry the spring onion, red bell pepper and mango.
- Mix the veggies with the quinoa, and garnish with cilantro and cashew nuts.
I love to travel. A couple of years ago I’ve backpacked through five countries in South East Asia: Thailand, Laos, Vietnam, Malaysia and Cambodia. The ridiculously delicious food was among one of the many wonderful things this region had to offer and contributed to my exotic experience there. I can still fanatasize about all the lovely dishes I had the pleasure of trying (The coconut pancakes… the sticky mango rice… the curries… the pad thai… the spring rolls… OMG it’s all so good!)
I’m fond of the Asian Kitchen. Not only because Asian cuisine is a real heaven for veggie lovers, offering lots of vegetarian meals, but also because of its amazing use and balance of flavors and ingredients.
This raw crunchy Asian vegetable salad contains some of Asia’s best flavor combinations. I love using products like lime, coconut, chili pepper, soy sauce and cilantro. So bring a little bit of Asia to your kitchen and enjoy this delightful little salad!
Asian Crunchy Veggie Salad
- 1/2 Cucumber
- 3 Spring Onions
- Sugar Snaps (200g)
- Bean Sprouts (200g)
- Some Fresh Cilantro
- Some Fresh Mint Leaves
- 1 Red Chili Pepper
- 4 Tablespoons Shredded Coconut
- 1 Tablespoon Lime Juice
- 3 Tablespoons Soy Sauce
- 1 Teaspoon Honey
- Cut the cucumber julienne (thin slices lengthwise). Cut the spring onions into rings. Cut the sugar snaps into thin diagonal slices.
- Chop the cilantro, mint and red chili pepper.
- Mix the cucumber, spring onions, sugar snaps, bean sprouts, cilantro, mint, red chili pepper and shredded coconut in a bowl.
- Mix the lime juice, soy sauce and honey for the dressing (balance flavors to taste).
Today I’d like to share one of my favorites with you: a hearty couscous salad.
I know, at first glance you might wonder ‘What is so special about this dish?’. To be honest it isn’t a fancy blow-me-away, or wake-me-up-in-the-middle-of-the-night-for-it, recipe. But it’s a dish that anyone will love. There are great colors and accessible flavors. Fluffy Couscous and stunning veggies dotted with ingredients like raisins, goat cheese, honey and mint. It’s a dish you can enjoy whether it’s a cold winter day or a balmy summer evening. For me this dish is kind of like a comfort blanket. Indulge yourself in it and you’re simply happy and satisfied
Getting hungry yet? Try it out and let me know if you like it too!
PS If you’re looking for a gluten free alternative, don’t worry, you can easily replace the Couscous for Quinoa
Hearty Couscous Salad
- Couscous (400g/14oz/2.2cup)
- 1 Eggplant
- 1 Red Bell Pepper
- 1 Red Onion
- Green beans (200g/7oz/1,3cup)
- Raisins (150g/)
- Soft Goat Cheese (100g/3.5oz)
- Fresh mint leaves (15g)
- 2 Tablespoons Honey
- Olive Oil
- Combine the couscous, raisins and boiling water (500ml/2cups) into a bowl. Give the mixture a quick stir and place a lid on the top. Place it on the side until later.
- Chop the mint leaves and crumble the goat cheese for later.
- Cook the freshly washed and trimmed green beans in a pan with boiling water. Let the beans simmer for about 4 minutes or until they are tender but still crisp. Drain the beans and place it on the side.
- Chop the onion and red bell pepper. Top and tail the eggplant, cut into chunks. Stir fry the onion, bell pepper and eggplant with a little olive oil and two tablespoons of honey until tender (about 5 minutes).
- Combine the couscous and raisins with the vegetables (green beans, onion, pepper, eggplant). Heat for about 3-4 minutes while stirring gently.
- Sprinkle with chopped mint leaves and crumbled goat cheese.
- Optional: Replace the Couscous for Quinoa for a gluten free alternative