Tomato quinoa recipe
Tomato quinoa with a south indian masala flavour just like tomato rice.
To cook quinoa:
- 1/2 cup quinoa
- 1/4 tsp oil
- 1 cup water
For tomato quinoa:
- 1 tbsp oil
- 1 no clove
- 1/4 inch cinnamon
- 1 no green chilli(slitted)
- 1 tbsp garlic(chopped)
- 1/2 cup onion(chopped finely)
- 2 nos tomatoes(chopped roughly)
- 1 tsp sambar powder
- 1 tbsp coriander leaves
- salt to taste
Measure and take quinoa in a bowl, rinse it well.Drain.
Add 1/2 tsp oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 mins.
You will see a small tail coming out and quinoa should have absorbed all the water.After 15 mins check if there is no moisture switch off and set aside for 10 mins.Then open and fluff it up.If there is moisture then cook for 5 more mins.
Heat oil in a pan - add clove and cinnamon, then jeera let it splutter.Add green chilli and garlic fry for a minute.
Then add onion fry until transparent then add chopped tomatoes saute till mushy.
Add sambar powder, give a quick saute then cook covered for few mins until its mushy and raw smell leaves completely.
Add cooked quinoa, toss well finally add coriander leaves give a quick toss and switch off.
Serve hot or warm with papad.
- Quinoa should be soft but grain seperated, do not make it too mushy.
- Make sure the tomato masala is cooked well before adding quinoa.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg