This wholesome rice n quinoa combo is a perfect meal for the winters that are setting in. It uses a large amount of spinach which is a wonderful produce in these months along with its eternal partner garlic! Quinoa is added to vary the texture plus add on to the protein. Very less preparations and easily available ingredients.one may also use leftover rice or skip the quinoa totally.
Ingredients
- Palak(Spinach) – 1/2 medium bundle, thoroughly washed.
- Brown Rice – 1/2 cup- washed and soaked in water for 4-5 hours
- Quinoa – 1/4th cup- Rinse n Soak In water 15-20 mins then cook it( see note)
- Tomato – 1 big sliced thick
- Onion – 1 big sliced thick
- Garlic – 8 to 9 cloves
- Green chilly – 1 to 2
- Ginger – 1/2 inch piece
- Oil – 1 tsp
- Jeera, Mustard seeds (rai)
- Salt to taste
Method
- Roughly chop the spinach leaves and blenderize into a smooth purée along with the chilly, ginger and 1-2 cloves garlic.
- To a deep bottom pan or kadhai, add the oil, mustard seeds( let them splutter) then jeera. Then add the onion sliced with some grated ginger and crushed garlic.
- Sauté till translucent, then add rice sauté again for 2 mins.
- Add the tomato slices sautéing for few more mins till they soften followed by spinach purée, cooked quinoa, salt and water if required.
- Cover the pan and cook till done.
- Serve hot.
Tips
- Veggie lovers may add on some veggies to the recipe it will taste equally yum!
- A garnish of fried garlic and red chilly may take this humble recipe to another level.
- Serve with a raita, kadhi or curd to give good quality protein source.
- You may add dal to this and make a palak quinoa khichdi.
Note: keep a pan of water to boil. once it reaches boiling point, add the soaked quinoa then cover it allowing very little steam to escape.cool till done, yu will notice each grain sprouting, check by eating. Quinoa cooks faster this way.