- To cook the quinoa In a pressure cooker, combine the quinoa along with salt and water and close the pressure cooker. Cook on medium -high heat from about 6 whistles. Turn off the heat and allow the pressure to release naturally. Set aside. In a pressure cooker, heat the coconut oil on medium flame, to this add the whole spices - cardamom ,cinnamon stick, black peppercorns and cloves. Once the spices begin to sizzle, add the curry leaves and let them splutter. Next add the ginger-green chilli paste and saute for about a minute. Now add the sliced onions and saute until they turn translucent. This will take about 2-4 minutes on medium flame. Into the pressure cooker, add the carrot, beans, peas, potatoes and cauliflower. To this add salt and about 1/4 cup of water and pressure cook for 1 whistle and turn off the heat. Release the pressure immediately and open the pressure cooker. Into the cooker, add the pre-cooked quinoa and coconut milk and return to flame. Bring the Coconut Quinoa to a single boil on medium-low heat and turn off the flame. Once done, transfer the Coconut Quinoa to a serving bowl and serve hot.
Coconut quinoa
#myrecipe
By Chandana Guptha
Mar, 21st
491
Servings
4 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Quinoa
- Water
- Salt
- Oil
- Cardamom
- Cinnamon
- Pepper
- Curry leaves
- Cloves
- Ginger
- Green chillies
- Onion
- Carrot
- Beans
- Potato
- Coconut milk
