This dish is so colourful that it makes an excellent centerpiece to any dinner table. It is rich in protein, vitamins, and antioxidants, and it’s gluten free and suitable for vegan diets. It’s fast and easy to prepare – the quinoa and vegetables are prepared separately and then mixed and garnished with chopped tomato.
The proportions here serve four.
250 mL (1 cup) rinsed, drained quinoa
375 mL (1 ½ cup) water
15 mL (1 Tbsp) oil
1 pinch turmeric powder
2.5 mL (½ tsp) salt
125 mL (½ cup) peas
125 mL (½ cup) corn niblets
125 mL (½ cup) chopped carrots
15 mL (1 Tbsp) oil
2.5 mL (½ tsp) cumin seed
1.25 mL (¼ tsp) black mustard seed
1 bay leaf
15 mL (1 Tbsp) finely chopped or grated ginger
1 green chile (serrano or for less heat jalapeno), finely chopped
2.5 mL (½ tsp) salt
2 medium tomatoes, chopped
Juice of one half lemon
For the quinoa, place the water, quinoa, oil, and salt in a medium sized saucepan and bring to a boil over medium-high heat. Once it is boiling, turn heat to low and cover. Cook approximately 15 minutes, or until all the liquid is absorbed. Do not stir the quinoa until it is finished.
While the quinoa is cooking, prepare the vegetables. Put the second 15 mL (1 Tbsp) oil in a second medium saucepan over medium-high heat. When it is hot, sprinkle in the cumin seeds. When they begin to sizzle and pop, add the mustard seeds, then the bay leaf, ginger, chile, and salt, stirring as you go. Then add the peas, corn, and carrot, stirring as you do. Reduce heat to medium and cover until vegetables are just tender, approximately 5 minutes.
When the quinoa is done, mix it together thoroughly with the vegetables in a large bowl. Squeeze some lemon into the mix, stir, and taste, adjusting seasoning if necessary. Top with chopped tomatoes, and served warm or chilled.
