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
