“I may not have travelled the whole world in reality but through food I travel each day.”
Sharvari P Mehan
The World is shrinking, the World Wide Web (www) is making life easy for us to access products and ingredients that may not necessarily have been native to our country.
One such ingredient is a cereal/pseudo cereal called Quinoa (Pronounced as Keen-Wah) that caught my fancy a few years back. I was in my local supermarket (in Melbourne) and happened to pass by the health food aisle (it also happens to be one of my favourite aisles ) when I noticed a pack of Quinoa that read – Superfood.
Curiosity Always kills a Foodie Cat!! So here I was a few dollars lighter, a satisfied happy smile on my lips and heaps of ideas running through my head as to how I was to cook this superfood Quinoa. Since then I have rustled it up a few different ways. Quinoa is extremely healthy, gluten free grain, loaded with proteins and amino acids and vitamins.
So when this week I wanted to cook a quick meal that would fill me up I thought why not give my trusted Quinoa a new spin. Here is my recipe for Tomato Quinoa with Spiced Roast Pumpkin.
I believe that when one is trying a new food, if one uses familiar spices/herbs or sauces the food automatically becomes a bit more familiar and our taste-buds accept it more willingly. So If you are trying Quinoa for the first time this is a perfect recipe to get your love affair with the grain started. (This recipe serves 2 hungry adults)
The ingredients needed are:
- Quinoa – 1 cup/ 300 gms
- Water – 2 cups
- Mushroom- 50 gms – Sliced
- Tomato Puree/ Diced Tomato- 5 tablespoons
- Pumpkin- 300 gms- Cut into Wedges
- Olive Oil- 1.5 tablespoons
- Baby Spinach- to use as garnish (can use other greens)
- Ginger paste – 1/2 teaspoon
- Garlic paste- 1/2 teaspoon
- Red Chilli Powder- 1/2 teaspoon
- Ginger powder- 1/2 teaspoon
- Garlic powder- 1/2 teaspoon
- Turmeric powder- A pinch
- Salt to taste
- Pinch of sugar
- kasoori methi- A pinch
- Lemon juice- 1 teaspoon
Method of preparation
- Step 1 – Cooking the Quinoa
Take a non-stick pot and add the Quinoa and double the amount of water and a few drops of olive oil, salt and mix well. Cover and cook on a medium flame till the water is absorbed. This should take about 7-10 minutes. Once the water is absorbed and the Quinoa is tender. Cover it and keep aside.
- Step 2 – Roasting the Pumpkin
Next take a bowl and add a tablespoon of olive oil, turmeric, red chilli powder , ginger powder and garlic powder , salt and pinch of sugar and mix well. Next add the lemon juice and mix well. Cut the pumpkin into wedges/ thick slices. Add the pumpkin wedges to the bowl and toss to coat evenly.
Preheat the oven to 200 Degrees Centigrade. Line an oven proof tray with foil and arrange the wedges. Roast it for for 5-7 minutes. (Or longer depending on the type of pumpkin used. I have used Kent Pumpkin which was cooked completely in 7 minutes)
- Step 3 – Flavoring the Quinoa
Take a wok and add the remaining olive oil. Once it heats up then add the tomato puree/ diced tomato and then add the ginger garlic paste. Cook till the oil leaves the sides, next add the sliced mushrooms and salt . In about a minute the mushrooms should be cooked , then and then the Quinoa. Mix well till the Quinoa absorbs the tomato puree. Lastly add a pinch of kasoori methi and mix well.
Your Tomato Quinoa with Spiced Roast Pumpkin is now ready to be served with some spinach greens.
Recipe and Food Styling – Sharvari P Mehan
Photography – Ankit Mehan
Do let me know if you like and make this recipe and if you liked my Indian spin on a Non Native ingredient like Quinoa. Do not forget to like, share and leave your feedback in the comments below and spread the Mumbai to Melbourne love. Have a fantastic weekend ahead.