Serving Size: 2 portion
Cooking Time: 40 minutes
Ingredients:
- 1 cup Quinoa
- 2 cups Water
- 1 cup Broccoli Florets
- 1/4 cup French Beans, chopped
- 1 cup Cooked Double Beans
- 1/4 cup Carrot, diced
- 100 g Mushroom, chopped
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 teaspoon Cumin Seeds
- 2 whole Cloves
- 2 whole Green Cardamom Pods
- 1-inch whole Cinnamon Stick
- 1/2 teaspoon each Turmeric, Cumin, Chili & Coriander Powder
- Salt & Black Pepper to taste
- Fresh Cilantro for garnish
Cooking Method:
- Dry roast the whole spices in a pan until fragrant. Then, remove and set aside.
- In the same pan, dry sauté the onions, garlic, & ginger over medium heat using a bit of water to prevent sticking.
- Add the sliced mushrooms & sauté till they start releasing moisture & turn golden brown.
- Add the roasted whole spices & spice powders (cumin powder, turmeric, chili & coriander powder). Stir well & cook for another minute or two.
- Add the chopped broccoli, French beans, cooked double beans & carrots. Stir to combine.
- Add the rinsed millets/quinoa, tofu & water. Season with salt & black pepper. Stir well
- Bring it to a boil, then reduce the heat to low. Cover the pot with a lid & let it simmer for 15 minutes.
- Once the millets/quinoa is cooked & the vegetables are tender, remove the pan from heat and let it sit for a few minutes.
- Garnish with fresh cilantro if desired, and serve.
