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One Pot Healthy Dinner With Quinoa

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One Pot Healthy Dinner With Quinoa


Ingredients




1 tsp of EVOO


8 button mushrooms


1/2 of a red onion


3 plum tomatoes


1 cup of sweet corn (frozen or fresh)


2 cups fresh baby spinach


2 cups of Quinoa


3 Thai Chillies (optional)


2 tsp of red pepper flakes


3 cloves of garlic


5 strands of saffron


1 cup of canned and unsalted tomato sauce


2 tsp Cumin powder


5 pieces of sun dried tomatoes (optional)


3 tsp of Flax seed meal


3 tsp of kosher salt


1 tsp of freshly ground pepper


3 tsp of dried basil


3 tsp of dried oregano


2 tsp of cumin powder


5 cloves


5 cups of water or enough water to make sure all the ingredients are floating. Normally, it is good to have the pan half full with water.


1/2 cup of unsalted pistachios, shells removed (for garnish)


1 tsp capers (for garnish)


Coriander for garnish




Instructions



Chopping the Vegetables



    1. Wash all the vegetables thoroughly

    2. Slice the button mushrooms lengthwise

    3. Chop the red onions finely. To make the dish crunchy, cut a few julienne style and set aside

    4. Cut the garlic finely

    5. Cut the tomatoes in a circular shape

    6. Just cut the bottom stems of the baby spinach and set aside

    7. Slit the thai peppers lengthwise and remove the seeds. Don't chop them



Bringing the recipe together


  1. Heat a medium pan or pot at medium heat

  2. After 15 seconds, add the EVOO and let it heat for 15 seconds

  3. Start adding the ingredients to the pan. Use the order that they are listed under the ingredients section. Don't add the ingredients from Water downwards

  4. Let it saute for 30 seconds

  5. Add the water now.

  6. Set the heat to medium-high and cover

  7. Allow it to cook for about 25 minutes or until all the water has burned off. Be sure to stir it every few minutes while it is cooking. This will ensure that it is not sticking to the bottom

  8. Once the water has evaporated, turn of the heat and let the pan or pot stand for about 5 minutes

  9. While it is cooling, chop the coriander for garnishing

  10. Remove the cover and add the garnishes. I like to leave the pistachios whole, but, you can crush them before adding it as a garnish

  11. If you set aside julienne red onions, add them to the recipe. Source

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