Wednesday, December 7, 2016

Posted by Mala at 1:00:00 AM 1 comment
My daughter-in-law's recipes are being shared with you all..............her way of  cooking, taking care of everyone's health at home ...make the meal more with bated breath...many more interesting, healthy recipes to follow....malpatskitchen is becoming richer day by day with family contributions.....

Quinoa -2 cups
Vegetable broth - 4 cups
Olive oil - 1 tbsp
Onion - 1, finely chopped
Garlic - 6-8 pods, chopped
Carrots - 1, big, chopped fine
Green bell pepper - 1, chopped fine
Colored sweet peppers - 1 1/2 cups, chopped fine
Zucchini - 1, chopped fine
Spring onion - 1 bunch
Cilantro/coriander leaves - handful
Frozen/fresh corn - 1 cup
Soaked and cooked/canned black beans - 2 cups
Chilli powder - 2 tsps
Cumin/jeera powder - 2 tsps
Garlic powder - 2 tsps
Onion powder - 2 tsps
Mexican seasonings - 2 tsps
Mexican oregano - 3 tsps, crushed well
White pepper powder - 1/2 tsp
Brown sugar - 1 tsp
Fresh lemon juice - 3 tsps
Salt to taste

Recipe Cuisine: International/mexican; Category: Lunch/Dinner
Prep time: 20 mts; Cooking time: 25 mts;

Serves 6

Quinoa is being cooked in the vegetable broth, on low flames.

In the meantime, heat olive oil in a pan, add onions and saute

then the carrots go in

now the green bell peppers

garlic is added now

now, the colored sweet peppers

now, zucchini pieces

all the above mentioned spices arrayed

Now, corn and black beans added

all the spices, brown sugar, and salt enter the pan

Now, the cooked and fluffed up quinoa added

mixed well

Lemon juice, cilantro and spring onions added and mixed well

Serve this tasty , healthy quinoa with yogurt, some hot sauce or tomato ketchup

This post first appeared in
* Millets can be used in the place of quinoa.
* If black beans are not available, you can use rajma/red kidney beans


Note: Only a member of this blog may post a comment.