Today’s been a good day.
A few days ago we got an email from the recipe editor at Meatless Monday asking if they could feature and publish our Kurkuri Masala Bhindi (Indian Crispy Fried Okra) on their prevention.com blog. Of course we were super duper excited and couldn’t be happier.
We kept checking their website every now and then to see if it had actually happened but didn’t see anything until this morning! So yayy! If you haven’t already seen our post with my mum’s recipe here is where you click!
Now back to business. Quinoa has been on our list of foods to try for quite some time now. We’d heard all about the goodness of quinoa and seen quite a few recipes lately. Having made it a couple of different ways now, we can safely say that we love it and it makes such a great alternative to rice and breads (quinoa it is a seed and not a grain). And oh it fills you enough to not get you hungry within a few hours.
This recipe is an adaptation of our own quick left over rice recipe (which has not made it on the blog yet). The great thing about quinoa is that it has a great nutty flavor itself and soaks up all the wonderful flavors from the mint, coriander and chillies. We had it right off the heat but you could cool it down and serve it as a side or a salad. So who’s looking for a quick & easy summer recipe for a Meatless Monday ?
Here is how we made Spicy Mint Quinoa:
- 2 cups cooked quinoa
- ¾ cup fresh mint leaves
- ¼ cup fresh coriander leaves
- a pinch of salt
- 2 thai green chillies
- ¼ teaspoon ginger
- 2-3 garlic cloves
- 2 teaspoons lime (or lemon) juice
- 2 teaspoons coconut oil (or any other oil of your preference)
- 1 small bay leaf
- 2-3 cloves
- ½ teaspoon cumin seeds
- ¼ small onion, sliced lengthwise
- Cook the quinoa in accordance with the instructions on the package and set this aside. Make sure you add salt just like you would when you cook plain rice. Allow the quinoa to cool down completely.
- In your spice or coffee grinder, blend the mint leaves, coriander leaves, salt, green chillies, ginger, garlic and lime juice together. Set this aside.
- In a wok or a pan, heat the oil on medium heat and add cumin seeds, bay leaf and cloves. Sauté this for about 30-40 seconds.
- Next add in the onions and sauté until pink. This should take about a couple of minutes.
- Add the mint paste to this and cook for about 2-3 minutes.
- Add in the cooked and cooled quinoa and mix gently. Cook this for about 2-3 minutes and turn off the heat.
- Serve with fresh mint raita and enjoy!
Looking for more Quinoa recipes? Take a look at SimplyVegetarian777’s Lemon Quinoa, Superfoodista’s Crispy Quinoa and Chocolate Chip Cookies , Foodbod’s Quinoa and Bulgar Wheat Maqluba Cake and Everybody Loves Pretty’s Quinoa Spinach Omelette Bites.