Coconut Quinoa

Know what you Eat - A recently rediscovered ancient "grain" native to South America, quinoa is high in protein, 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. Coconut is a tropical fruit that is rich in protein. Coconut boosts energy and endurance, enhancing physical and athletic performance. It quickly creates a nutritional boost of energy that lasts. Coconut prevents weight and obesity problems by speeding up the metabolism.

I love coconut rice and wanted to try it with quinoa. Quinoa has a very slight bitter taste, which was totally unnoticeable in this dish. The sweetness and flavor of coconut, gave quinoa a total new makeover. This dish is guilt free with less carbs and power packed with protein.

Cooking Time - 10 minutes
Preparation Time - 10 minutes
Serves - 3 to 4

Ingredients

Cooked Quinoa - 2 cups
Unsweetened Grated Coconut (fresh if possible) - 1 cup
Red or Green Chillies - 4 (more if you want it spicy)
Roasted Peanuts - 1/4 cup
Coconut Oil - 2 tbsp
Broken Urad Dal - 4 tsp
Chopped curry leaves - 4 tsp
Mustard Seeds - 1/2 tsp
Asafoetida powder - 1/4 tsp
Salt - 1 tsp or to taste

Garnishing

Roasted Cashews - 4 tsp
Chopped cilantro - 4 tsp

Method

1) Soak Quinoa in water for atleast half an hour, rinse and drain. Add 2 measures of water to 1 measure of Quinoa and salt to taste and cook till it fluffs up.
2) Remove quinoa and let it cool completely.
3) Heat oil, add mustard seeds and once it stops spluttering add asafoetida powder, broken urad dal, chillies, curry leaves. Saute for a minute till the urad dal slightly browns.
5) Now add the grated coconut and keep stirring continously for few minutes till the coconut slightly browns evenly.
6) Switch off add roasted peanuts, salt and cooked Quinoa and mix thoroughly.
7) Garnish with cashews and cilantro and serve.
8) If you are planning to cook and store this dish, saute the coconut for few more extra minutes.

Event Participation

This dish goes to PJ's Lets Go Nuts- Coconut event.

This goes to EFM June Breakfast series hosted by Srish.

Original Recipes - Monthly Round up hosted by Lorie.
This white peaceful dish goes to FIC - Express your mood hosted by Nithya Praveen and started by Sunshine Mom.

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Okra / Bhindi & Peanut Curry

Know what you eat:

This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Protein, Niacin, Iron, Phosphorus, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese.

Cooking Time: 15- 20 mins

Prep Time : 10 mins

Serves : 2-3

Ingredients:

1 lb Okra (washed dried & cut in 1/2"length)

2 Tbsp Roasted Chopped Peanuts

1/2 mustard seeds

1/2 cumin seeds

1/2 sesame seeds

1/2 methi (fenugreek) seeds

1/2 tsp cumin pwd

1/4 tsp turmeric pwd

1 tsp red-chilli pwd

1 tsp coriander pwd

1 tsp lemon juice

1/2 tsp asafoetida (hing) pwd

2 Tbsp Canola Oil

Salt to taste

Garnishing:

1 Tbsp Cilantro (optional)

Method:

• Wash the okra and dry thoroughly. 2. Cut off the heads slit from center and cut into 1/2 " lengthwise.
• In a heavy bottom saucepan heat oil, add mustard seeds, once it stops spluttering, add cumin & sesame seeds, in a sec add methi seeds, when it turns light brown, add asafoetida & okra.
• Now add salt and turmeric, little lemon juice and cover the lid for 5- 10 mins on medium flame Or untill they are cooked, keep tossing.
• Once the okra are cooked, add chopped roasted peanuts, red-chilli pwd, coriander-cumin pwd and toss it gently.
• Garnish it with cilantro and serve hot.

Note: Can be served best with Indian Bread (Roti)

Event Participation:

This dish goes to JFI-Peanuts guest hosted by Pavani of Cook's Hideout, event started by Indira.

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