Quinoa and Vegetable Saute Recipe
Quinoa and Vegetable Saute Recipe can be cooked very fastly and its delicious and healthy at the same time.
Stir fry is the best manner, one can try to use the odds and ends in the fridge. Quinoa and Vegetable Saute Recipe can be cooked very fastly and its delicious and healthy at the same time. The best thing about this dish is that it’s tasty, crunchy and very light on stomach.
Serve it as a side dish during your weeknight dinner. You can also have it as a breakfast dish with some fresh juice or masala chai.
If you like this recipe you can also try Smoked Tofu and Grilled Vegetable Salad and Farm Fresh Vegetarian Pasta.
10 M
25 M
35 M
3 Servings
Ingredients
- 5 cups Yield
- 2 cups Quinoa
- 1 cup Onions , chopped
- 1 cup Red Bell pepper (Capsicum) , chopped
- 1 cup Carrots (Gajjar) , diced
- 1 cup Green peas (Matar) , diced
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Ginger , finely grated
- 1/2 teaspoon Red chilli powder
- Coriander Powder (Dhania) , A pinch
- Turmeric powder (Haldi) , A pinch
- 1 teaspoon Lemon juice
- 2 tablespoon Olive Oil
- Salt , to taste
How to make Quinoa and Vegetable Saute Recipe
To begin with Quinoa and Vegetable Saute, cook 2 cups of quinoa with 4 cups water and 1/2 teaspoon salt in a rice cooker or a covered saucepan. Cook until they are cooked completely and the seeds sprout, for about 15 minutes.
Fluff it with a fork and set aside.
Add a tablespoon of olive oil, add cumin seeds into a pan and cook it on medium flame.
Once the cumin crackles, add in the ginger, followed by peas and carrots.
Turn the heat and let them cook for a few minutes.
After a few minutes add in the chopped onions and pepper and saute them for another few minutes.
Add the spice powders and salt, give it a stir, let it sit for a few seconds so that the powders infuse in the oil.
Add in the quinoa and toss them all together gently. Add salt according to your taste.
Garnish it with fresh herbs of your choice and a teaspoon of olive oil. Toss and serve it hot.
Serve it as a side dish during your weeknight dinner. You can also have it as a breakfast dish with some fresh juice or masala chai.
Reshma Seetharam
I am a mother, wife, daughter, foodie, web developer and food writer. I write recipes and food articles for online, newspaper and magazine publications in Washington, USA. Other than watching my two sons play soccer, nothing excites me more than packing fun, healthy lunches, creating a new recipe or taking on a cake project! I attribute all my cooking skills to my mother.
