Thursday, June 11, 2009
K. Shah 20 comments
Know what you Eat - A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa's amino acid profile is well balanced, making it a good choice for vegans concerned about adequate protein intake, also quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. The raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions.
Quinoa has become a staple in our house over taking rice. So when you have to cook and eat a grain every day, you have to be innovative to come up with different dishes so that you don't get bored. So what ever dishes are possible using rice like mixed rice varieties i do all of them using quinoa. This is one of them.
Preparation Time - 15 mins
Cooking Time - 15 mins
Serves - 2
Cooked Quinoa - 2 cups
Grated raw mango - 1 cup (firmly packed)
Peeled and grated ginger - 1/4 cup
Curry leaves chopped - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - 4 tsp
Mustard seeds - 1 tsp
Roasted Peanuts - 1 handful
Chopped coriander - handful for garnishing
Salt to taste
Channa Dal(Bengal gram) - 2 tbsp
Coriander seeds - 1 tbsp
Coconut - 1 tbsp
Red chillies - 2 or to taste
1) Soak Quinoa for atleast 30 minutes and rinse thoroughly otherwise you will get a bitter taste out of the cooked quiona.
2) Add 2 measures of water to 1 measure of quinoa and cook till it is soft and fluffy. I normally pressure cook till 1 whistle and switch off.
3) Let it cool completely( if possible cook quinoa the previous day and refrigerate it).
4) Dry roast channa dal, coriander seeds and red chilli. Once the raw smell is gone and the ingredients are slightly brown in color add grated coconut and switch off. The heat in the pan is enough to roast the coconut, if you are planning to keep it for a few hours or use the curry powder next day roast the coconut nicely. Keep this aside to cool completely. Once cooled, dry grind into a coarse powder
4) Heat oil add mustard seeds and leave till it splutters completely.
5) Now add the curry leaves and the grated ginger ,mango, salt, turmeric powder.
6) Saute on a low flame for 10 minutes once cooked completely add curry powder and cooked quinoa and stir thoroughly so that all the spices are mixed evenly.
7) Switch off and add the roasted peanuts and garnish with chopped cilantro.
8) Serve with raita of your choice. You can have this power food for breakfast or lunch.
1) This goes to Mango Mela hosted by Srivalli.
2) This goes to EFM June Breakfast series hosted by Srish.
3) This dish goes to Original Recipes - Monthly Round up Event hosted by Lorie.