It has been really hectic the past week and I didn’t have the time to update the blog. However, here I am with yet another giveaway from Lulu Hypermarket. Not just that, I also will be sharing Quinoa recipes that are extremely easy to prepare and healthy to treat your family to.
Quinoa is a versatile ingredient that is great for all age groups. Quinoa is a seed that is rich is protein and very useful for weight loss. There are primarily three types of Quinoa – Red, White and Black. I use all the three types of Quinoa varieties in my diet and here are my observations of the same-
- White Quinoa is commonly found and on cooking they tend to be mushy. Initially I cooked a lot of this variety but the mushy texture did not appeal to me and so I switched to its red and black varieties. If at all, I do use white quinoa, I use them in salads and eat it cold ( again something I don’t prefer). But I know many people who enjoy cold salads and white quinoa works just fine.
- Red and the black Quinoa hold their shape after cooking and in my opinion taste better than the white variety. I make stir fries with vegetables, paneer, tofu, hallumi and even add scrambled egg sometimes.
Quinoa cooks quickly and is the best source of nutrition for people with gluten allergy. Quinoa is also available in flakes and powdered / flour form for several uses in cooking and baking. Quinoa as I mentioned earlier is very rich in protein and has the perfect balance of all 9 amino acids which is real in plant protein and commonly found in meat. So for vegetarians, vegans and plant based diet followers, who usually struggle to meet their daily quota of protein, should definitely consider including quinoa in their diet.
So that was about the Quinoa and its wonderful properties.
Before I get into the recipe, I would like to announce the winner of #Giveaway2 and announce #Giveaway3.
The winner of #Giveaway2 is Anita Das. Congrats Anita! You got all the brownie points for sharing the news about the giveaway on maximum number of social channels – Facebook, Twitter, Snapchat and Pinterest. You win yourself a organic products hamper from Lulu Hypermarket!
Now for Giveaway 3, all you need to do to win the LAST ORGANIC HAMPER from Lulu Hypermarket is obviously say that you are interested in the giveaway in the comments AND let me know which of the 3 recipes I shared during the giveaways is your favourite?
And then, ofcourse feel lucky <3
With this, let us head to the recipe-
- 1/4 cup of white quinoa
- 1/4 cup of red quinoa
- 1/4 cup of black quinoa
- vegetable stock - 1 cup
- water - 1 cup
- black pepper and salt as per taste
- vegetables to stir fry such as peas , mushrooms, corn
- paneer - 1/4 cup, crumbled
- 3 cloves of garlic, crushed
- red chilli flakes
- garam masala ( optional)
- lemon juice - 1 tbsp
- salad vegetables like onions, tomatoes, cucumber, chopped finely
- To cook the quinoa, you can either use plain water or any kind of stock. For the corn and mushroom Quinoa, I used vegetable stock to cook.
- For 1//4th cup of Quinoa, you will need to use 1 cup of water. For 1 cup quinoa, you will need 2 cups water.
- To cook quinoa, you need to first rinse the quinoa under the running tap and the drain the water. Allow the water or the stock to heat and add the quinoa. Let the water come to a boil and then lower the heat. Close the lid of the vessel and cook quinoa at low heat. Check in between to see if the water has drained you will notice a tail like structure sprouting out of the quinoa grains. Once the water drains fully, take it off the heat and let it cool.
- Fluff the quinoa with a fork.
- The entire process takes about 10-15 minutes.
- During this time, you can cut and prep your vegetable and other condiments.
- Take a shallow pan and heat some oil, add your ingredients - first the garlic, then the vegetables, and once the vegetables are cooked, add the Quinoa. Give it a thorough mix and season the mixture well. Take it off the heat.
- Type one - For the Corn and mushroom using red quinoa, I used vegetable stock to cook Quinoa. Quinoa, beautifully absorbs the flavour of the stock to give the dish a wholesome flavour. Add salt, pepper, chilli flakes to season it. Serve it hot with yogurt.
- Type two - Peas and Paneer using black Quinoa, - I looked the Quinoa in water and then added it to stir-fried peas and crumbled paneer. It looks a bit mushy because of the paneer. Add garam masala and chilli flakes for more dramatic flavour. It is a very satisfying one -pot meal. Serve it hot with buttermilk
- Type three - Cold salad using white Quinoa. - Used water to cook white Quinoa and fluffed it up with a fork, once cooked. Added chopped salad vegetables.season it with salt, pepper, chaat masala, lemon juice or opt for a vinaigrette dressing. You can also add roasted peanuts or seeds to give it an extra crunch. Refrigerate it before serving.