Quinotto

Ingredients

• Quinoa – 1 ¾ cup water to every cup of quinoa

• Coconut Oil – 1 ½ tbsp

• Onion – 1 , big & diced

• Tomatoes – 3, diced

• Garlic –  8 pods, finely chopped

• Mushrooms – 1 cup, diced

• Peppers – 1 cup, any colour, diced

• Zucchini – 1 cup, diced

• Cumin Powder – 1 tsp

• Coriander Powder – 1 tsp

• Salt – 1 1/2 tsp

• Pepper – 1 tsp

• Paprika – 1 tsp

• Saffron – 3- 4 strands (optional)

• Parsley – ¾ cup, finely chopped as garnish

• Lemon – Diced into 4

Directions:

•  Cook the quinoa with a half a teaspoon of salt and set aside for later once cooked

• Add coconut oil to a wok once the oil begins to smoke, add the onions & garlic. Fry till they are a light golden

• Add the tomatoes and cook till them till they have dissolved and you get a paste consistency. You might have to add a little water just so the mixture doesn’t dry

• Add the salt, pepper, cumin and coriander powder, paprika to the mixture and fry some more

• Add 1 ½ cups of water and make a gravy out of the mixture. Let it boil for 2 mins

• Add your vegetables and stir well

• Once the vegetables are cooked, add saffron and stir till you get that lovely golden colour

• Add the quinoa and mix it into the gravy

• Stir well till you get a silky and smooth consistency

• Serve hot. Add parley & lemon to garnish

• Enjoy!

Note:

1.      You can boil the quinoa in a pan if you have time or you can pressure cook it in 8 min.

2.      If at the end, your dish seems a little dry, you can add water, little at a time to get that creamy consistency.