Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 teaspoon canola oil
• ½ teaspoon chili paste
• 2 tablespoons canola oil
• 4 oz white mushrooms
• 4 oz string beans
• 2 oz cauliflower florets
• 1 small green squash
• 1 small carrot
• 1 green chili slit lengthwise
• ½ teaspoon fennel seeds
• 2 tablespoons roasted cashews
• 1 tablespoon raisins (optional)
• 1 teaspoon lemon juice
• Salt and pepper to taste

Method:

• Roast quinoa until fragrant (make sure it is not getting burnt)
• In a covered saucepan, add water, quinoa, 1 teaspoon oil, chili paste and salt and bring to a rolling boil.  Reduce flame and cover and simmer until all water is absorbed.
• Let cool covered in the saucepan
• Fluff with a fork and set aside

• Clean mushroom with a paper towel and slice them into thick slices
• Slit squash lengthwise and then cut them into thin match sticks
• Slice carrots into thin match sticks
• Cut string beans lengthwise and then chop them into about 1 inch pieces
• Add 2 tablespoons canola oil to a skillet and when hot, sauté carrots and string beans for about 4-5 minutes
• Add cauliflower and sauté for another 2 minutes
• Add squash and mushroom and sauté until mushroom is soft and cooked
• Now add green chili and fry for another 1-2 minutes in a low flame
• In a separate pan, add a little bit oil and add fennel seeds.  Once they become lightly golden, add it to the sautéed vegetables
• Add roasted vegetables to cooked quinoa and add cashews, raisins and lemon juice
• Season with salt and pepper
• Serves: 2 serving as a main dish