Another quinoa recipe here, this time with tons of green vegetables and herbs. I like to soak the quinoa and dry roast it after draining it completely before cooking. This ensures the cooked grain does not clump together.
I used shwarma seasoning in this one with leeks, scallions, green beans, snap peas, and cooked garbanzo beans.
This version is very versatile and can be easily changed to use any other grain and mix of vegetables and or seasonings. If you HATE cilantro, leave it out and use parsley instead. Use any combination of mixed seasonings that you fancy that day. (see table below). Some version of this is my go-to work-from-home lunch. Top with grilled chicken or shrimp to make it a complete meal.
Ingredients
| Mild | Medium | Spicy | Description |
| 1 | 1 | 1 | cup dry quinoa |
| 1 | 1 | 2 | tablespoon cummin seeds |
| 1 | 1 | 1 | teaspoon turmeric |
| 1 | 1.5 | 2 | tablespoon shwarma spice |
| 1/2 | 1 | 1.5 | teaspoon ginger |
| 1-1 1/2 | 1-1 1/2 | 1-1 1/2 | cups chopped leeks/onions |
| 1-1 1/2 | 1-1 1/2 | 1-1 1/2 | cups chopped mixed vegetables |
| 1-1 1/2 | 1-1 1/2 | 1-1 1/2 | cups cooked chickpeas |
| 1-2 | 1-2 | 1-2 | teaspoon salt |
| 1/2 | 3/4 | 1 | cup chopped cilantro |
| 1/2 | 3/4 | 1 | cup scallions - green parts |
| 4-5 | 4-5 | 4-5 | tablespoon oil |
| 1 - 2 | 1 - 2 | 1 - 2 | teaspoons lemon or lime juice |
- Soak the quinoa for a few hours and drain thoroughly.
- Heat a flat-bottomed pan and toss the quinoa to roast for about 5-10 minutes until it becomes light brown. Once roasted, add double the amount of water, and salt and bring to a boil. Stir thoroughly, cover, and cook for about 15 minutes on medium flame. Turn the heat off and keep it covered for another 15 minutes without opening the lid. Fluff with a fork after 15 minutes. If you are using an instant pot, add the quinoa to the pot and an equal amount of stock or water and pressure cook for one minute. Let the pressure come down naturally and fluff with a fork after.
- Heat oil in a large pan and add the turmeric and cumin seeds.
- Once the cumin seeds turn brown, add the powdered spices, and chopped ginger, and stir for a minute or two.
- Add finely chopped leeks or onions and stir to combine. Add salt and let the leeks cook for a few minutes.
- Depending on the vegetables you are using, add them in order of time taken to cook, i.e. carrots before green beans, snap peas, or snow peas in the end.
- When the vegetables are almost done, add the garbanzo beans, cooked quinoa, and lime/lemon juice. Stir thoroughly until everything is combined.
- Add fresh herbs and take the pan off the heat.
- Check seasonings for salt and lime/lemon juice.
| Grain | Vegetables | Additional | Spices | Herbs |
| Quinoa | Green beans | Aleppo chilies | Shwarma spice | Cilantro |
| Millets | Snap Peas | White pepper | Coriander powder | Mint |
| Buckwheat | Zucchini | Chopped green chilies | Cumin powder | Parsley |
| Couscous | Yellow Squash | Curry powder | Oregano | |
| Any small pasta | Peppers | Taco seasoning | ||
| Brown rice | Onions |
Recipe Type