Archive for March 2013

Quinoa Simply Delicious

March 2, 2013

Quinoa Simply Delicious (1)

Being an avid gardener my garden wouldn’t be complete without quinoa (bathuwa) greens. Over the years I have grown a variety of vegetables in the small garden simply by experimenting with different seeds I had preserved. Quinoa is quite versatile seed that is gluten free and is easily digested. It can be prepared by using whole seeds, coarsely ground quinoa flour or simply by using the combination of both in making a variety of sweet to savory dishes particularly while fasting when the grain based diet is avoided. As I have mentioned on my blog, the Indian cooking varies dramatically from region to region with its own distinct flavors. Brought up in the northern hills of India, my mother often used quinoa seeds in many forms and the leaves were cooked as any leafy greens like amaranth (chau lai), spinach, fenugreek, radish leaves and mustard. 2013 is the International Year for Quinoa that was declared by the United Nations. Please see my entries posted on August 19 and September 20, 2011 on this blog.

1 cup quinoa
1 teaspoon oil
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric – optional
1/2 teaspoon ground cumin
13/4 cups vegetable stock or as desired
1 cup cubed cooked sweet potatoes
Nuts of choice

1) To prepare this dish simply follow the steps given for the Spicy Quinoa recipe posted on November 29, 2010 on Nani’s Indian Cooking blog except season liberally and use the vegetable stock instead of water. Just before serving add the nuts of choice if desired.

Yield: 4-6 servings.