Quinoa upma
 

Ingredients
•    ½ cup quinoa (soaked overnight)
•    1 cup water
•    1 ½ tsp. oil
•    ¼ tsp. mustard seeds
•    ½ tsp cumin seeds
•    1 tsp. urad dal
•    1 tsp. channa dal
•    ½ inch piece ginger- chopped
•    1 sprig curry leaves
•    1 slit green chilli
•    1 cup mixed chopped vegetables ( onions, carrots, peas, beans)
•    Salt to taste

Method

1.    Wash and pre-soak quinoa overnight
2.    Heat oil on a non-stick pan; add cumin, mustard seeds and dal. Fry until they turn brown slightly. Add chopped vegetables and fry for 5-10 minutes, until semi cooked
3.    Add water to vegetables and increase the flame to bring to a boil
4.    Drain water from quinoa and add to the boiling water
5.    Cover and cook on medium flame for 5 minutes, the steam helps cook the quinoa
6.    Remove from flame and serve hot once cooked

Quinoa and channa salad

Ingredients

•    ¼ cup quinoa soaked overnight
•    ½ cup boiled channa ( chole/ chickpeas)
•    ½ a medium sized tomato
•    1 small carrot
•    ¼ cucumber- seeds removed
•    2 tbsp. chopped coriander leaves
•    1 small green chilli
•    ½ tsp. cold pressed olive oil
•    1 tbsp. toasted nuts (walnuts and almonds)
•    Salt  and pepper to taste
•    ½ tsp. lime juice

Method

1.    Cook quinoa in ¾ cup water until cooked and soft. Leave to cool
2.    Meanwhile chop vegetables
3.    Once quinoa cools, mix all ingredients in a bowl and toss with nuts, salt, pepper and lime juice
4.    Serve fresh or keep refrigerated for a while before serving

Savoury quinoa pancakes

Ingredients

•    1 ½  cups water
•    ¾  cup quinoa, pre-soaked and rinsed
•    1 cup whole wheat flour
•    ¼ cup skimmed milk
•    2 garlic cloves, minced
•    ¼  teaspoon salt
•    2 egg whites
•    ½  teaspoon dried basil
•    ½  teaspoon black or white pepper
•    1 teaspoon cold pressed olive oil
•    1 cup spinach leaves
•    Salt to taste

Method

1. In a vessel, boil water and add quinoa, garlic, and salt.  Cover and cook until soft for 10 minutes. Transfer to a mixing bowl and cool.
2. Stir egg whites, flour, basil, spinach leaves and pepper into quinoa. Mix into a smooth paste with milk to get desired consistency. 
3. If the batter gets thick add a few teaspoons of water
4. On a non-stick skillet, heat 1 tsp. oil over medium heat. Using a deep ladle, spread 1 full spoon of the batter onto pan
5. Cook until golden (2 minutes per side). 
6. Serve hot.

 
Quinoa patties
Ingredients
•    1 cup soaked Quinoa (soak overnight)
•    ½ cup cooked black beans (mash with fork)
•    1 small boiled potato 
•     ¼ cup oats flour ( roast oats for 2-3 minutes and crush to a powder in blender) 
•    ½ cup grated carrot 
•    2 tsp. oil
•    1 medium sized onion (finely chopped) 
•    ¼ tsp. ginger garlic paste
•    ½ tsp. chilli powder 
•    ¼  tsp. cumin Powder 
•    Salt to taste

Method

1.    Boil quinoa with 1 cup water until soft. Leave it to cool.
2.    Heat 1 tsp. of oil in a pan, add onions and fry until transparent. Add ginger garlic paste and sauté for a few more minutes. Add chilli powder, cumin powder, salt to taste and cook for a few more minutes. Remove from heat and leave it to cool.
3.    In a bowl, mix together cooked quinoa and mashed black beans.
4.    Add sautéed onions, mashed potato, oats powder, grated carrot and mix well.
5.    Mix well and make a dough. Divide the mixture into equal parts and make equal sized balls. Flatten the balls to form patties.
6.    Heat 1 tsp. of oil in a non-stick tawa and fry the patties on low heat until golden brown on both sides.
7.    Serve with pudina chutney

Quinoa and vegetable soup

Ingredients 

•    Quinoa - 1/2 cup
•    Water - 2 cups
•    Tomato Puree - 1 cup
•    Chickpeas (cooked) - 1/4 cup
•    Olive oil - 1 tbsp.
•    Onion -1 medium size (chopped)
•    Garlic - 3-4 cloves, minced
•    Carrot – 1 (chopped)
•    Salt to taste
•    Pepper Powder to taste
•    Basil - 1/2 tsp
•    Oregano -1/2 tsp

Method

1.    Heat oil in a pan, add onion, garlic and sauté until onion turns transparent. Add chopped carrots and cook for a few minutes.
2.    Add rinsed quinoa, water, salt and tomato puree.
3.    When it starts boiling, simmer and cook until the quinoa is cooked through.
4.    Add cooked chickpeas, pepper powder, basil, and oregano. Cook for another 2-3 minutes until everything gets mixed well and the soup is boiling.
5.    Pour into soup bowls and serve hot

Quinoa breakfast porridge

Ingredients 

•    Cooked Quinoa -1/4 cup
•    Skimmed Milk -3/4 cup
•    Honey – 1 tsp
•    Dates - chopped -2
•    Raisins -4
•    Toasted almonds( roughly chopped)-4
•    Walnuts -2 chopped
•    Cinnamon powder -1/4 tsp. 

Method

1.    In a vessel bring milk to a boil and add cooked quinoa. Cook for 4-5 minutes until creamy. 
2.    Add honey, chopped dates, raisins and chopped nuts. 
3.    Mix in cinnamon powder  
4.    Serve warm.