Don’t you just love quinoa? The nutty grain is such a delicious, cheap and flexible source of protein. It works especially well with a South Indian bouquet of fresh coconut, mustard seeds, cumin seeds, tomato and coconut milk. And just because we need to eat our vegetables, how about a head of broccoli in there too?
Oh! And watch for me to play the ukulele! I just learned to play that song two days ago!
1 cup quinoa, rinsed
2 tbsp vegetable/canola oil
1 tsp black mustard seeds
1 tsp cumin seeds
1/2 fenugreek seeds
6 dried or fresh curry leaves
1/2 tsp turmeric powder
1 15oz can whole tomatoes, chopped, juices reserved
1/3 cup fresh coconut (you can get frozen shredded stuff at the Indian shops)
1 15oz can lite coconut milk
1/2 cup tomato juice (from the canned tomatoes)
2 cups broccoli florets
salt and pepper
1) Warm oil in a saucepan until shimmering
2) Add cumin and mustard seeds. They should sizzle upon contact. Cook for 30 seconds or so, until they’re done spluttering.
3) Add turmeric, fenugreek and curry leaves. Cook 30 seconds
4) Add chopped tomatoes and shredded coconut. Cook 5 minutes, until tomatoes break down a bit.
5) Add tomato juice and coconut milk. Season, and bring to a boil.
6) Add quinoa and cashews. Stir, then turn heat down to a simmer, cover and cook about 10 minutes until nearly almost cooked, but still soupy.
7) Add broccoli in one layer over the top of the quinoa. Add more water if it’s too dry. Cover and cook 5 minutes until broccoli is tender. Serve!
Opening song: Fast Food Senegal by Amadou et Mariam (with Manu Chao)
All video is mine! Hands off please!
Check out my blog for more food-related chuckles! www.aartilla.blogspot.com