Before going to the recipe let me explain a little bit about quinoa. Quinoa is not classified as a grain; it is a pseudo-cereal.
What exactly is a pseudo-cereal? A pseudo-cereal is one of many non-grasses, such as amaranth, quinoa and buckwheat, that are used in much the same way as cereals (true cereals). Nutritionally, quinoa is considered a whole grain, which is a gluten-free complete protein. Yes, you heard it right!
Quinoa Health Facts
- High in fiber and low in calories
- Improves your metabolism
- Helps in weight loss and is ideal for Kapha predominant persons
- Aside from being a good source of protein and other vitamins, in other words, Quinoa can help you have a healthier weight, healthier heart, improved digestive process, and healthier bones.
- Quinoa can protect internal organs with its antioxidant activities, it also regulates diabetes, and reduces the risk of gallstones.
- Super protein
Now let’s move on to the recipe.
Photo by Prudence Earl on Unsplash
Delicious Autumn Quinoa Bowl Recipe
• 2 tbsp. of ghee
• 1/4 tsp. Asafetida
• 1/2 tsp. cumin seeds
• 1/2 tsp. coriander seeds
• 1/2 tsp. fennel seeds
• 1 cup of quinoa
• 1 cup of black-eyed peas
• A handful of coriander leaves
• 1 cup of vegetables of your choice – in fall I prefer seasonal vegetables like squash, pumpkin, carrots, etc.
• 1 tsp. of bouillon stock powder
• Salt and pepper to taste
1. Cooking Quinoa: Add 2 cups of water to 1 cup of quinoa, bring to a boil and simmer for 20 minutes. When it becomes fluffy, switch off the flame.
2. Cooking Beans: Soak the black-eyed peas overnight, drain and pressure cook for 2 whistles. Drain and keep aside.
3. Steam the vegetables of your choice.
4. In a pan, add ghee and sauté the spices for 2 minutes. Add the cooked quinoa, black-eyed peas, and vegetables. Mix well. Serve warm.