Nothing like leftover boiled Quinoa and a bad tummy to get ones creative juices flowing . Fed up of a ' eat light ' diet I got inspired and assembled this delicious dish - am mighty pleased with the taste and look .
1 Cup Quinoa - Soak for 1 hour in hot water with a dot of hing then boil for about 5-7 minutes till done , strain and set aside.
1 Cup Grated Ghia.
1 Onion - Minced.
1 Teaspoon Green Chilies Minced.
2 Teaspoons Minced Ginger.
2 Teaspoons Rai
Chopped Coriander Greens .
1 Tablespoon Oil
1 Cup Curd
2 Green Chilies.
2 Tablespoons Chopped Coriander Greens.
Blitz the above raita ingredients , add boiled ghia , season and set aside
1/2 Cup Grated and Boiled Ghia.
1. Heat oil , splutter rai seeds , add ginger and onions . When onions begin to weep add ghia and minced green chilies , cook 30 seconds , add ghia , add salt and cook for two more minutes till ghia is soft.
2. Separate some cooked ghia for topping to be used later .
3. Add boiled quinoa to the ghia , cook two minutes to marry flavors , taste and adjust seasoning.Stir in lots of chopped coriander greens while its hot.
You can now eat this as is , or assemble it as I have in a ring , topped with the reserved cooked ghia ( step 2 ) and surrounded with that delicious ghia raita.This not only looks superb , but tastes fabulous too
warm or at room temperature as a salad .
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