Quinoa with Broccoli and Spring Onions

If a year was tucked inside of a clock, then autumn would be the magic hour.

-          Victoria Erickson

Autumn season is in its full vigor these days in our neck of the woods. The parks and roadside trees have acquired lovely fall colors all across. The walks into parks have become even more interesting and refreshing.

I happen to take these pictures yesterday, thought of sharing it here.

I have been thinking of including Quinoa in our daily meal plans. I picked this tricolor Quinoa from our local grocers couple of days ago. These are available very readily over here. I was more looking for a warm bowl of Quinoa cooked with some veggies. This Quinoa with broccoli, spring onion and potato stir/fry is a very satisfying meal when it comes to variations. Quinoa can easily be replaced with rice and pastas and are high in fiber and protein contents. So, when I no longer crave for rice, I can always skip it and replace it with Quinoa. Broccoli and spring onions are stir/fried with turmeric and red pepper powder which adds up to the flavor of this dish. This recipe is Diabetic friendly as well as Quinoa is whole grains (actually it’s a seed) in itself. You can replace Potatoes with orange sweet potatoes for a diabetic friendly recipe.

Now to the recipe

 Quinoa with Broccoli and Spring onions

Recipe requirements (serves 2)

• ½ cup of Quinoa
• 2 cups of broccoli florets
• 1 medium size potato/or 1 medium size orange sweet potato
• 1 bundle of spring onions
• ½ tsp of turmeric powder
• ½ tsp of red pepper powder
• 2 dry red pepper
• 1 tsp of salt+ ¼ tsp of salt for Quinoa
• 2 tsp of cooking oil

Method

• Chop potato into small bite size pieces. Cut spring onion and separate broccoli florets.
• Wash them well in water.
• Put a fry pan over cooking flame. Add in cooking oil. Now add dry red pepper, potatoes, stir/fry them for 1-2 mints.
• Add in broccoli and chopped spring onion. Keep on stir/fry for about 2-3 mints.
• Add in turmeric powder, red pepper powder and salt.
• Cover the lid and cook vegetables for about 7-10 mints or till the potatoes are soft enough.
• Meanwhile the vegetables are cooking. Put a pot with ample water to cook Quinoa. For every quarter cup of Quinoa, add in 1 cup of water. Ratio should be 3:1. Add in salt as well.
• Let the quinoa slowly cook in water for about 15-17 mints. Once cooked, drain the excess water.
• Now place the cooked Quinoa over serving plate. Now assemble the stir/fried broccoli, potatoes and spring onions over it. Serve and enjoy.

Other Post on Quinoa- Quinoa with Scrambled eggs

Happy Cooking Friends