"This little grain
With a sheath of gold,
Healthy & filling
With a flavor bold.
Cook as a salad
Or turn into soup hot,
Versatility is its middle name
So give it a shot.
I turned to the basics
Said goodbye to rice,
Mixed it with curry
And added some spice.
Out came a pilaf
Satisfaction was found,
You read the recipe
While I go for another round..”
Ingredients
1 cup aloo gobi (curried cauliflower and potato)
½ cup quinoa, cooked as per instructions on packet (you can use brown rice, semolina, farro or couscous as well - whatever you find easily in your neighboring supermarket)
7-8 cherry tomatoes, halved
¼ onion, finely chopped
1 teaspoon olive oil
1/2 teaspoon red pepper flakes (optional)
Salt (if required)
1/2 teaspoon red pepper flakes (optional)
Salt (if required)
Heat the oil in a non stick pan. Add the onions and tomatoes and cook for a few minutes, just till the tomatoes start to wilt. Add the cooked quinoa and aloo gobi. Mash the gobi slightly, mix well and sauté for another 2-3 minutes. Adjust salt and add red pepper flakes (if you like that kick!), remove from heat and serve hot with pickle and yogurt.
A healthy weeknight dinner option!
