Fried Quinoa combined with succulent roasted sweet potato, green peas and fragrant Indian spices for a mouth watering dish. Imaginative way to reinvent your leftover grains.
Ingredients
3 cups cooked quinoa
1 large sweet potato, cubed
2 tbsp olive oil
2 garlic cloves, minced
1 inch of fresh ginger, minced
1 green chilli, finely chopped
1 red onion, diced
½ tsp each of: cumin seeds, fenugreek seeds, coriander seeds
¼ tsp each of turmeric, cayenne, salt, pepper
½ cup frozen (or fresh) peas, thawed
1 cup spinach
⅓ cup soy yogurt
1 tbsp lemon juice
Instructions
Firstly, drizzle 1 tbsp of olive oil over the sweet potato and roast in the oven at 190C/375F/Gas Mark 5 for 20-25 mins or until tender.
In a non-stick wok, heat the other tbsp of olive oil and add the onion, garlic, ginger, chilli, cumin, fenugreek seeds and coriander seeds. Fry for about 3 minutes, or until you hear the seeds popping.
Add the turmeric, cayenne, salt and pepper - stir together and cook for another minute. keep stirring to prevent sticking.
Add the peas and quinoa to the wok and fold everything together and continue to stir for about 4-5 minutes to heat through.
Add the spinach and yogurt, and mix together well. After 2 minutes remove from the heat and pour in the lemon juice. Season to taste.
Add in the sweet potato and serve
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/leftover-quinoa-indian-pilaf/