List of Ingredients
2 cups Cypressa Quinoa
4 – 5 tablespoons vegetable oil
3 large black cardamoms
3 bay leaves
2 one inch pieces of cinnamon bark
2 medium onions – small diced
4 cloves garlic – crushed
1 tablespoon ginger puree
2 green chillies – minced or to taste
500g Mixed frozen vegetables
2 tablespoons tomato puree
1 large or 2 medium potato diced
1 teaspoon garam masala
1 teaspoon ground cumin powder
1 teaspoon ground coriander powder
½ teaspoon red chilli powder or to taste
Salt to taste
Black pepper to taste
½ lemon juiced
Small handful coriander leaves chopped
Serves: 6 as a main meal
Wash the quinoa in several changes of water. Add 3 cups of water and leave to soak to one side.
Heat the vegetable oil and add the black cardamoms, cloves, bay leaves and cinnamon bark and pan fry for about a minute or so until fragrant.
Add the diced onions and cook until light brown and translucent. Add the crushed garlic, ginger puree, and green chilli and pan fry for a minute or so.
Add the remaining ingredients except for the lemon juice and chopped coriander and mix.
Add the soaked quinoa together with the water and mix.
Cover and cook for about 25 to 30 minutes until all the vegetables are cooked through.
Turn of heat and leave covered for a further 10 to 15 minutes.
Sprinkle with the lemon juice and chopped coriander and fork through.
Serve with pickle and riata.