Quinoa is a quick and flavorful way to get a whole lot of protein into your diet. If you take care to rinse it thoroughly and cook it well, it hardly takes 20 mins from start to finish (and fluffed!). Then, if you load it with a bunch of veggies, you are good-to-go with a healthy meal that is not boring. If you stay in SE Asia, you are naturally exposed to Thai cuisine and you get Thai ingredients easily. So, I decided to load the quinoa with veggies and flavour it with a Thai-style broth. I have been seeing bean sprouts extensively in the round markets in Singapore and I am glad I got to work with them in this recipe. The vegetables add the colour to the dish making it visually appealing. Trust me when I say this – if you try this recipe, you are going to love it! 🙂
Recipe Details :
Serves: 2 pax
Time: 40 mins
- 3/4 cup quinoa
- 1 cup coconut milk
- 2 Kaffir lime leaves
- 1 tsp galangal
- 30 strands of beansprouts
- 1 cup vegetable stock
- 1 red bell pepper, cut in long strips
- 2 carrots, peeled and cut in long pieces
- 1 medium sized broccoli, cut into florets
- 2 green / red chilli, finely chopped
- 8 french beans, cut into long pieces
- 1 small onion, finely chopped
- 1/2 tsp salt
- 1 tsp Soy sauce (optional)
- 2 tsp oil
Quinoa with veggies broth – Thai style
- Rinse the quinoa at least for 4-5 times and then cook nicely till they fluff up – this should approximately take 20 mins.
- In a mixer, add the kaffir lime leaves, galangal, chillis and blend it till fine.
- In a pan, take 1 tsp oil and add the finely chopped onion. Saute it till light golden brown.
- Now add the blended galangal, chilli, and lime leaves to the onions and mix well. Saute this for around 4 mins.
- After this, add the coconut milk, vegetable stock, soy sauce and salt and mix well. Let come to a low boil and then simmer on low flame. Switch off after 7-10 mins.
- Simultaneously take a separate pan, add 1 tsp of oil and saute / stir fry the cut veggies. Use only half of the bean sprouts at this stage. This should take around 7-8 mins.
- Now the important thing is to assemble the broth bowls. Layer the quinoa at the bottom and place the stir-fried veggies on the top.
Layering of quinoa with veggies
- Finally add in the broth so that all the veggies soak in the aromatic Thai flavours. And then top it off with the remaining beansprouts as garnish. Eat this dish when it is hot.
- Use a little water while grinding the galangal, chilli, and lime leaves
- You may need to strain the galangal, chilli, and lime leaves paste if the galangal is old and fibrous.
- Do not overcook the veggies. They need to have some crunch.
- Reduce the salt added if you are planning to use soy sauce.
Soups are inherently comforting dishes. Load them up with vegetables and you have a filling and fulfilling meal in a bowl. I had an unused packet of Fava beans lying around at home and decided to use it in a soup. I had planned a photography birthday party and wanted to serve this soup as a starter. Thus the idea of using corn cobs came into play as they reminded me of the big lenses used in DSLRs. As the soup is dairy and fat-free, the flavours of the vegetables and beans really shine. Do try it as it is oil-free, wholesome and healthy.
Recipe Details :
Serves: 4-5 pax
Time: 40 mins
- 2 large potatoes, peeled and diced into medium cubes
- 1 large carrot, peeled and cut into medium cubes
- 1.5 cups of canned fava beans (or raw fava beans soaked overnight and cooked separately)
- 1 cup frozen or fresh green peas
- 1 large corn cut into 4 pieces
- 5 cups of vegetable stock
- 1/4 cup of freshly ground pepper
- Salt to taste
- 1/4 cup freshly chopped coriander
Vegetable soup with corn cob
- Combine potatoes, carrot, cut corn, half the fava beans, half the green peas and vegetable stock in a pressure cooker. Bring it to high pressure and cook for 15 mins on low flame. If you are not using the pressure cooker method, you can also boil these contents in the vegetable stock on a stove top but it will take much more time for the vegetables to lose their rawness.
- Transfer the liquid from the cooker to a pot and place it on the stove top. Bring the soup to a simmer. Using a masher, mash the vegetables such that the soup thickens. Ensure that you only partially mash the vegetables so that large pieces remain.
- Add remaining green peas and fava beans and let it cook through for another 7 mins on low flame. Add salt at this stage and finally sprinkle the ground pepper.
- Switch off the flame. Place one piece of the corn cob in every bowl in the center, ladle in the soup and garnish with coriander on the sides before serving. This will be one delicious bowl of soup that you will enjoy!
- If you are using the “whistle” method for pressure cooking, let it sound 3 whistles.
- Do not mash the vegetables evenly. There should be pieces of different sizes to give texture to the soup.
A versatile and multipurpose dish is a winner in my books! Today’s recipe is a great salad and an amazing filling for wraps. It’s colourful and filled with healthy ingredients and takes any meal to another level. I had been planning to try Mexican style filling for wraps and burritos, and I am glad that I finally ended up making this delicious one-pot meal/filling. This filling can be eaten just by itself for breakfast or brunch. Quinoa and black beans are an awesome combination to make a scrumptious Mexican style meal. When you add veggies to these nutrient-rich foods along with avocado, you get a healthy wrap filling that you just can’t forget 🙂
Recipe Details :
Serves: 4 pax
Time: 45 mins
- 1 onion, finely diced
- 2 cups black beans, soaked overnight. Else use canned ones.
- 1 red bell pepper, finely diced
- 1 cup frozen corn
- 1.5 cups vegetable broth
- 3/4 cup quinoa
- 2 cloves garlic, minced
- 1 tsp cumin powder
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 avocado, cut into cubes
- 1/2 cup freshly chopped coriander
- 1/2 a lemon just to squeeze at the end
Quinoa and veggie wrap
- Rinse the quinoa at least 3 times in tap water. Drain the water.
- Cook the rinsed quinoa in the vegetable broth on low flame. Add some salt. It will take around 15 mins for the quinoa to absorb all the broth. Once the liquid is absorbed (around 15 minutes), turn off the flame. Leave the quinoa covered for 15 minutes. Then fluff it gently with a fork.
- In a pot, saute the onion and red bell pepper in olive oil till they turn slightly brown. Add salt, pepper and cumin powder to the veggies when they are cooking on the flame. Then add the garlic and saute for a minute.
- Add frozen corn and black beans. Lower the flame and continue cooking till they are nicely done. Turn off the flame.
- Now add the fluffed quinoa to the pot and mix it gently with the veggies.
- At the end, garnish the one-pot filling with avocado and coriander and mix well. Squeeze a bit of lemon on top. Fill this into a wrap and take a bite and you will love the flavours!
Quinoa and veggie filling
- If using canned beans, add them in after the corn has some time to cook.
- You can also cook the soaked beans separately (on the gas or the pressure cooker).
- Do not mash the avocado into the filling. Be gentle.