Quinoa With Stir Fry Vegetables

Quinoa is a simple and easy to cook healthy alternative to rice. In fact, you may also cook it using a rice cooker. It is extremely nutritious, high in fiber, protein, vitamins and minerals. Cooked quinoa looks a bit like couscous, but is crunchier. Quinoa may also be used as a substitute for pasta and rice.

Prep time: 10 minutes
Cooking time: 20 minutes
Serving: 4

Ingredients:

For Quinoa:

• 1 cup quinoa
• 1 1/2 cup cold water
• 1/4 teaspoon salt
• 2 tablespoons lemon/lime juice

For stir fry vegetables:

• 1 cup broccoli florets
• 1 cup asparagus cut (3 inch length)
• 1 cup red capsicum diced (1 inch cubes)
• 1 cup green capsicum diced (1 inch cubes)
• 1 cup plum tomato diced (1 inch cubes)
• 1 cup red onion diced (1 inch cubes)
• 2 tablespoons chopped parsley or chopped fresh green coriander leaves
• 5 to 6 garlic cloves
• 2 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• Salt to taste

Directions:

1. Rinse quinoa with cold water and drain water through a fine mesh strainer.
2. Transfer drained quinoa to a cooking pot, add 1 1/2 cup cold water and salt.
3. Bring quinoa and water to a boil with the lid on. Then, turn the heat down to simmer cook for 10 to 12 minutes.
4. Remove quinoa from heat and allow to sit five minutes with the lid on. Fluff quinoa gently with a fork.
5. Sprinkle lemon juice on and quinoa is ready to serve.
6. For the stir fry vegetables, heat oil in a wok or large deep skillet on low heat.
7. Add whole garlic cloves and sauté until golden brown. Then, remove the garlic from oil and keep on the side.
8. Add onion and stir fry for two minutes. Then, add the remaining vegetables and stir fry for 5 to 7 minutes on medium high heat or until vegetables are tender crisp.
9. Add sautéed garlic, salt, black pepper, red chili flakes and mix.
10. Place quinoa on plate, top with stir fried vegetables. Alternatively, you may mix everything together.
11. Garnish with chopped parsley or fresh chopped green coriander leaves.

Notes:

You can add your choice of vegetables. For Jains exclude garlic and onions. If you want it spicy you can add chili sauce. For extra flavor you can also add dry cranberry, walnuts, pine nuts etc.

Fada ni Khichdi/Broken Wheat and Yellow Split Moon Dal ni Khichdi

This dish is a one pot meal with nutritious broken wheat, yellow split moong dal and your choice of vegetables. It is very satisfying and filling meal that provides healthy properties needed to stay fit.

Soaking time: 30 minutes
Prep time: 15 minutes
Cooking time: 15 to 20 minutes

Serving: 4

Ingredients:

• 1 cup broken wheat/ gau na fada
• 3/4 cup yellow split moong dal
• 1 cup diced onions
• 1 cup diced potatoes
• 3/4 cup green peas
• 3/4 cup diced carrots
• 4 green chillies (slit)
• 5 to 6 curry leaves
• 1 teaspoon minced ginger 
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 3 to 4 red dried chillies (boria)
• 2 cinnamon sticks
• 4 cloves
• 4 whole black peppercorns
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida/hing
• 2 tablespoon chopped green coriander leaves
• 1 teaspoon shredded carrots for garnishing 
• 3 tablespoon ghee or oil (I prefer ghee)
• 4 cups of water
• salt to taste

Directions:

1. Wash and soak the broken wheat and yellow moong dal in water for at least 30 minutes. Drain and keep it aside
2. Heat the ghee in a pressure cooker on a medium flame. Add the cinnamon, cloves, cumin seeds, black peppercorns and hing
3. When the cumin crackles, add all the ingredients including the dal and broken wheat
4. Saute for 3 to 4 minutes
5. Add 4 cups of hot water, mix well and cook on medium heat up to 4 whistles
6. Allow the steam to escape before the opening the lid
7. Toss and fluff the khichdi 
8. Garnish with green coriander leaves and shredded carrots
9. Serve hot with Yogurt/dahi, pickle and papad

Notes:

- You can make this dish in rice cooker.

- You can use any vegetable of your choice.

- I like this khichdi little bit like a thick stew. You can make this khichdi according to your liking - thick or little runny. 

- For Jains use green peas, corn, cabbage, long beans and tuver dana/ lilva na dana.

Spinach Rice

This dish is something I have served at parties and find it is also a good way to trick your kids into eating their vegetables!

Prep time: 15 minutes
Cooking time: 20 minutes
Serving: for 4 people

Ingredients:

• 2 bunches of spinach
• 1 cup Basmati rice (soaked in water for 10 minutes and cook the rice first)
• 4 green chilies
• 1/2 cup boiled green peas
• 1/2 cup boiled corn
• 1 piece ginger (1 inch)
• 2 tablespoons chopped coriander leaves
• 1 small sliced tomato
• 1 small sliced green capsicum 
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin / jeera
• 1/2 teaspoon sesame seeds
• 1 pinch asafoetida / hing
• 2 tablespoons oil (any oil)
• Salt to taste

Directions:

1. Boil the rice, drain it and keep it on side to cool
2. Blanch the spinach & put it in a bowl of ice cold water to retain its green color (drain the water)
3. Blend the spinach in a mixer with ginger, chilies & salt to make a paste
4. In a pan, heat the oil
5. Add mustard seeds, cumin seeds and when its crackles add asafoetida / hing
6. Add sesame seeds
7. Add boiled green peas & corn, and sauté for two minutes
8. Next, add spinach paste, boiled rice & mix it all together
9. In a fluted bakeware mold* (pre spray with oil), layer the mold in this order: coriander leaves, sliced tomatoes & sliced capsicums
10. Lastly, add spinach rice mixture, and press with spatula
11. Put a plate on top of the mold & flip it over so the plate is on the bottom. 
12. Remove the mold and serve with yogurt or raita

*If you don't have a mold like the below, you can use any glass bowl