Dear Readers-

It has come to my attention that quinoa has been noticeably absent from my blog so far. Let me reassure you that quinoa is a key part of the Global Veg pantry.

I love nutrient rich ingredients ( greens, lentils, and so many other vegetables and spices) like quinoa. There are so many quinoa recipes I can’t wait to share with you. Quinoa can be easily substituted for the couscous in my Couscous with Roasted Broccoli and Baby Potatoes or for the rice in my Tomato Rice recipe.

If you aren’t used to using quinoa, don’t worry. I will walk you through how to cook with it.

Today’s recipe is “Crunchy Coconut Curry Leaf Quinoa.” Try saying that three times really fast 🙂

This is a super healthy vegan, gluten free, nutrient full dish. Have it for breakfast, lunch or dinner.

This recipe uses some healthy ingredients from Southern India:

Curry Leaves for iron Mustard Seeds for their anti-inflammatory and healing properties Urad Dal and Chana Dal for protein Red Chili Peppers to boost your metabolism

I am not sure if quinoa is even available in India or some other parts of the world. Global Veg followers in India or other amazing countries around the world, I would love to hear from you. Let me know if you have/use quinoa where you live.

Enjoy!

Regards,

Global Veg

Print Crunchy Coconut Curry Leaf Quinoa Ingredients 1/2 cup uncooked quinoa 2 teaspoons olive oil 1 teaspoon black mustard seeds 1 teaspoon urad dal 1 teaspoon chana dal 1/4 teaspoon asafoetida 2-3 dried red chili peppers 2 tablespoons finely chopped curry leaves 2 tablespoons dried, unsweetened coconut salt to taste Method Cook the Quinoa Boil 1 cup of water in a small saucepan Rinse the quinoa in a fine mesh strainer and add to the boiling water Lower the heat, cover the pan and simmer for about 10 minutes Remove the pan from heat Strain the quinoa to remove all the water Add the quinoa back to the cool pan Cover and let it rest for 10-15 minutes To make the Stir Fry Heat the olive oil in a skillet (medium heat) Add the mustard seeds, dals, asafoetida and red chili peppers When the mustard starts popping, add the curry leaves, coconut and quinoa Sauté all the ingredients until combined Serve hot Notes * The rinsing of the quinoa is essential to reduce potential bitterness. * All of the ingredients, except coconut/quinoa/olive oil will require a trip to an Indian grocery store. * If cooked properly, this dish will be dry and the quinoa slightly crunchy, not moist/soggy. 3.1 http://globalveg.com/2014/04/30/coconut-quinoa/ Copyright: Global Veg