There are various possibilities with this nutritious whole grain. Main meal, appetizer, dessert etc. What I made today, I call it the ‘avacado quinoa mezcalr’! Its a healthy vegetarian breakfast meal. Give it a shot if you like couscous, sooji/rava.
1 cup quinoa
1/2 tomato, chopped
2 cups water
Bring water to boil, add quinoa, cook for 12 minutes. Remove from heat, let it cool down.
In the meanwhile mash the avocado, then add the chopped tomatoes, salt.
Now add the cooked quinoa, toss them well. I served them with a hard boiled egg.
There is no need for oil or any other ingredient. It tasted so good.
If you love avocado as it is, then I don’t think you need tomatoes(extra flavor) there. But if you want you can even add olives, herbs likes cilantro, few mint or lentils like chick pea, black beans, to make it a full meal.
You could also add pepper or other spices.
For dry roast & grind:
- Channa dal – 2 tbsp
- Red chilies – 2
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tbsp
- Black pepper – 1/4 tsp
- Fenugreek seeds – 1/2 tsp
- Coconut – 3 tbsp, grated
- Toor dal – 1 cup
- Onion – 1, chopped (use 10 pearl onions instead)
- Tomato – 1, chopped
- Drumstick – 1, cut into 2″ pieces
- Tamarind paste – 1/2 tsp
- Salt – to taste
- Turmeric powder – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Oil/Ghee – 1 tbsp
Dry roast the ingredients given above. Let them cool down and grind to a fine paste.
Wash and cook the toor dal in a pressure cooker with 2 cups water, onion, tomato, drumstick, turmeric powder and salt. Once cooked, open the pressure cooker and mix them well.
Heat oil in a pan, do the seasoning with mustard seeds, hing and curry leaves. Add this to the cooked dal. Add the ground paste and 1/2 cup water. Cook for 5 more minutes or until the sambar starts boiling.
Arachu vitta sambar can be served with dosa/idli, uthappam.
Refried beans – 2 cups
- White onion – 1/2 cup, chopped
- Pinto beans – 2 cups
- Garlic – 3 cloves, minced
- Cayenne pepper – 1/2 tsp
- Cumin powder – 1/2 tsp
- Oil – 1 tsp
- Salt – to taste
Broccoli – 2 cups, chopped
Carrot – 2, chopped
Bell pepper – 1 cup, chopped, use any color
White onion – 1 cup, chopped
Garlic powder – 1 tbsp
Ground cumin – 1/2 tsp
Olives – 1 cup, chopped
Tomatoes – 2, chopped
Salsa – 1 cup
Tortilla – 4, cut into 2″ strips
Cheddar/Monterery jack cheese – 1 cup, shredded
Olive oil – 2 tbsp
For refried beans -
Soak the beans over night. Cook them in pressure cooker. Heat olive oil in a pan, saute the onion, garlic. Add the other spices and salt. Saute for 1 minute. Then add the cooked beans. Mix them all well. Mash them using a hand blender.
Steam cook the broccoli and carrots for 3 minutes.
Preheat the oven for 375F.
In a separate pan, heat olive oil/butter. Saute the onion, bell pepper. Fry well, then add cooked broccoli and carrots. Add ground cumin, garlic powder and salt. Remove from pan.
In a bowl add the refried beans, above fried vegetables, 1 cup salsa, torn tortilla, half of the olives, cheese, tomatoes. Mix them well.
Oil the casserole pan, transfer the beans mixture. Top them with remaining olives, tomatoes, cheese, broken tortilla chips. Cover and bake in the oven for 40 minutes.
Remove from oven and let it stand for 5 minutes before opening.
Serve got with avocado.
Please refer the falafel recipe here!
When ever I make falafels, I always make huge batch(atleast 50) Yeah everyone in my household likes it. My little one lovvvvvvvvvvves it. Also its nutritious. I give him this as a snack…he munches and walk away happily! Well, I freeze most of them. It does freeze well. I just thaw them and place it in a preheated oven for 15 minutes…Voila! its as crispy as it was the day I fried them. I also MW them in a hurry, it is also good but not crispy.
For falafel sandwich, I spread hummus on the bread, break the falafel and place it over the spread. Then squeeze some tahini sauce. Place sliced tomatoes and lettuce. Cover with another hummus bread. Its a filling vegan lunch.
- Potatoes – 1 lb
- White wine vinegar – 2 tbsp
- Greek yogurt – 1/2 cup
- Sour cream – 1/4 cup
- Canola loil – 1 tbsp
- Red onion – 1/2 cup, chopped
- Garlic – 1 clove, minced
- Parsley – 2 tbsp. finely chopped
- Dill – 1 tbsp, finely chopped
- Salt & pepper
Cook the potatoes in the boiling water. Just be careful, it should be just cooked, not over cooked or under cooked.
Peel off the skin and cube them. Sprinkle with white vinegar and keep aside in a bowl.
In another bowl, combine yogurt, sour cream, oil, onion, garlic, parsley, dill, salt & pepper as per taste. Mix them well.
Toss in your potatoes. Mix gently so each cubes are thoroughly covered with yogurt mix. Cover tightly and keep it in the refrigerator for atleast 3 hours.
- Bell peppers – 1/2 each of red, green, yellow, julienned
- Squash – 1 cup, julienned
- Zucchini – 1 cup, julienned
- Italian seasoning
- Salt & pepper
- Olive oil – 2 tbsp
Put all the veggies in a bowl. Add salt & pepper, oil…toss them all well, roast in a preheated oven at 375F for 25 mins.
Meanwhile cook your pasta as per the package direction.
Heat little olive oil in pan, add the roasted veggies and Italian seasoning(1 tsp), add the pasta, toss them all well.
Serve with grated pramesan(optional.)