Indian-Spiced Quinoa
Preparation Time: 10
mins
Cooking Time: 45
mins
Serves: 4
Difficulty: Moderate
Diet: Gluten-free, Vegan
This Indian-spiced quinoa dish will take you all the way to India. The flavours will fill your mouth (as well as your home) with adventure and colour.
Ingredients
- 1 tbsp coconut oil
- 1 small sweet potato, peeled and chopped into cubes
- ½ a red onion, finely chopped
- 3 garlic cloves, crushed
- 2 green chillies, deseeded and finely chopped
- 1 x 2cm piece of fresh ginger, peeled and grated
- 2 tbsp garam masala
- 60g uncooked quinoa
- 300ml vegetable stock
- 1 x 400g tin of chickpeas, rinsed and drained
- 1 x 400g tin of chopped tomatoes
- 1 tsp brown sugar
- Salt and black pepper
To serve:
- Fresh coriander, chopped
- Juice of ½ a lemon
Method
- Heat the coconut oil in a large pan over a medium-high heat. Cook the sweet potato cubes for 6-8 minutes or until just softened.
- Add the onion and cook for another 4-5 minutes, stirring frequently. Add the garlic, chilies and ginger and cook for one minute longer until fragrant. Stir in the garam masala and cook for 30 seconds.
- Add the quinoa, vegetable stock, chickpeas, tomatoes and sugar. Stir to combine well.
- Bring to a boil, then reduce to a simmer and cover. Cook for 20 minutes or until the quinoa and sweet potatoes are completely cooked through, stirring occasionally. If there is too much liquid, simmer uncovered for a few minutes to reduce. If the liquid runs out before the quinoa is cooked, add a little more stock or water and continue simmering.
- Add salt and pepper to taste. Squeeze over some lemon juice and scatter with fresh coriander to serve.
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