Coriander Rice Using Quinoa

Normally, coriander or green rice is cooked using coriander leaves, spices and white rice. In order to make healthy, instead of rice , I have used quinoa.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves : 2 people

INGREDIENTS:

Coriander leaves - 2 bunches
Ginger - 1 inch sized
Green chilies - 2 no.s
Grated coconut powder - 2 tablespoon
Cumin Seeds - 1 teaspoon
Fennel Seeds - 1 teaspoon
Quinoa - 1/2 cup
Mixed vegetables - 1 cup( I used carrot, capsicum and cauliflower)
Onion - 1/2 cup chopped

SEASONING:

Oil - 2 tablespoon
Cinnamon - 1/2 inch sized
Cardamom - 1 no.
Clove - 2 no.s
Bay leaf - 1 no.
Black pepper - 1/2 teaspoon

METHOD:

1. In a mixer, take chopped coriander leaves, ginger, green chilli, coconut powder, cumin seeds and fennel seeds. Add little water and grind them to a paste.

2. In a pan, add 2 table spoon of oil. Add the items mentioned in the "seasoning" section. Also add onions and fry till they change colour.

3. Now add mixed vegetables and some salt and turmeric powder. Sprinkle some water and keep cover and cook for sometime.

4. In the meantime, in a pan, add 2 cups of water, 1/2 cup of quinoa and some salt. When it starts to boil,  reduce the flame to sim and cover the pan with lid. Let the quinoa cook for about 20 minutes. Switch off the stove and allow the quinoa to cool down. You can see quinoa increases in size and looks fluffy after cooking.

5. Now add the coriander chutney paste prepared in step 1 , to the mixed vegetables that are cooked in step 3. Mix well. Saute for few minutes, till the raw smell of coriander is gone.

6. Now add cooked quinoa and mix gently.

7. Serve with onion raita or any curry of your choice.