Spinach Quinoa Porridge with Cherry Tomatoes and Avocado
This is a simple recipe for a complete meal with quinoa and rainbow veggies. This porridge is warming, satiating, and rich in essential micronutrients. Be sure to get your proteins and minerals from quinoa and greens inside.
Servings: 4 people
Cost: $5
Equipment
- Slow Cooker or Pressure Cooker or Rice Cooker
- Heavy Bottom Pan or Pot
Ingredients
- 1½ cups Quinoa
- 3 cups water For cooking in pan (For pressure cooker, it would be 2 cups of water).
- 1 Medium Bunch of Spinach Or any greens of your choice - Amaranth, Moringa, Methi (Fenugreek) - all of them will go well in this recipe
- 150 g Cherry Tomatoes
- 1 Medium Avocado
- 2 Garlic Cloves
- 1½ tsp Roasted Cumin Powder
- 1½ tsp Paprika Powder Or Black Pepper to be sprikled in the end
- 1½ tsp Rock Salt To taste
- 2 tbsp Ghee or Olive Oil Or any pure cooking oil
- 1 small Onion optional
- 1 inch Fresh ginger root
Instructions
Preparing Quinoa
- Wash and soak quinoa in water such that there is 1 inch layer of water on top of it.
- Boil quinoa in pressure cooker or slow cooker by adding quinoa with water and boiling it till it is soft. Pressure cooker may need 2 whistles. And slow cooker will need about 15 mins.
Preparing Veggies
- Separately and Finely chop the cherry tomatoes, spinach, and onion. Keep aside.
- Cut Avocado in ½ inch pieces and keep aside.
- Pound ginger and garlic separately in a mortar and pestle. It helps to bring out additional flavours. You can also chop or grate the ginger.
Preparing the Porridge
- Heat a pan and add oil to it.
- When the oil is slightly hot, add onion, ginger and garlic. Mix well till it turns golden brown.
- Now add in salt, paprika powder, and cumin powder. Mix well.
- Add all the veggies except Avocado. Cover and cook on low heat.
- Once the veggies are cooked, then close the heat and keep covered.
- Now add the cooked quinoa and Avocado pieces. Mix well.
- Serve hot. Enjoy!
Notes
Quinoa can be cooked in a similar way as you cook rice. To cook the quinoa in a pan, add one part of the quinoa grains to two parts water. After the mixture is brought to a boil, reduce the heat to simmer and cover.
It takes about 15 minutes to cook and you will notice that the seeds have become translucent. Allow to rest for 5 minutes before enjoying.
Store quinoa in an airtight container. Cooked quinoa seeds are fluffy with a delicate nutty flavour.