...Loading images...

http://www.poojamakhija.com/imgs/testimonials-rotator/q1.jpg http://www.poojamakhija.com/imgs/testimonials-rotator/q4.jpg http://www.poojamakhija.com/imgs/testimonials-rotator/q5.jpg http://www.poojamakhija.com/imgs/testimonials-rotator/q6.jpg http://www.poojamakhija.com/imgs/testimonials-rotator/q7.jpg

Quinoa - Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.


Fields marked with * are required.



Ingredients details*
Method details*

quinoa bread chat

Ingredients:
BROWN BREAD/ MULTIGRAIN BREAD- 8 SL. • 3 cups water • 1 tsp. salt • 2 cups quinoa • 2 cups corn (fresh or frozen) optional • 1/2 cup red pepper, finely chopped • 1/4 cup purple onion, finely • 1/4 cup fresh basil, finely chopped (optional) • 4 Tbsp. fresh lemon juice (optional) • 2 Tbsp. olive oil (optional) • salt according to taste (optional)

Method:
1. Bring water and salt to a boil in a pot with a cover. 2. Rinse quinoa. Add to boiling water. Turn down flame, cover and simmer for 20 minutes. 2. If using fresh corn, mix with quinoa. If using frozen corn, add to quinoa and cook another 2-3 minutes, until the corn is heated through. 3. Transfer quinoa and corn to a bowl. Fluff the quinoa with a fork. Set aside to cool. 4. Stir red peppers and onion. 5. If desired, add basil, lemon juice, olive oil and salt according to taste. 6. Spread the chat on the bread. You can also mix chopped tomato, capsicum

-sneha

Quinoa Salad with Paneer and Spinach

Ingredients:
2 garlic cloves, 1 tablespoon olive oil, 1 tablespoon finely chopped onions, 1/4 teaspoon crushed red pepper, 1/2 cup uncooked quinoa,(rinsed and drained) 1 cup vegetable broth, 1/2 cup spinach leaves, 1/3 cup chopped tomato 1 tablespoon paneer cubes salt and pepper to taste

Method:
Heat oil in a saucepan. Add garlic, onion and red pepper; cook for 1 minute. Add quinoa and broth and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat. Add spinach, tomato, paneer cubes, salt and pepper. Serve immediately.

-Vishruta Rathi

Quinoa and rajma soup

Ingredients:
1 teaspoon vegetable oil, 1 onion, chopped,3 cloves garlic, 3/4 cup quinoa, 1 1/2 cups vegetable broth, salt and pepper to taste,1 cup boiled corn kernels, 1 cup boiled rajma, 1/4 cup chopped corriander

Method:
Heat the oil in a medium saucepan. Stir in the onion and garlic, and saute until lightly browned. add quinoa into the saucepan and cover with vegetable broth. Season with salt and pepper. Bring the mixture to a boil. add corn and rajma, and continue to simmer about 5 minutes.garnish with corriander.

-Vishruta Rathi

COLD QUINOA SALAD

Ingredients:
1 cup cooked quinoa (bring to room temperature) 1/2 cup boiled chana 2 stalks celery s finely chopped 1/2 capsicum finely chopped 1/2 cucumber finely chopped DRESSING tsp spoon olive oil 1 tsp balsamic vinegar Paprika salt, pepper, juice of 1 lemon

Method:
Mix the dressing in a separate bowl and toss with of the ingredients refrigerator for 20 min.

-ANISHA GABA

STIR FRY QUINOA

Ingredients:
1 cup cooked quinoa 1 small carrot sliced 1/2 capcium sliced 4 baby corn chopped 1 red chili diced * can add snow peas / pokchoy / broccoli / beans Ginger grated 4 cloves garlic neniced 2 tsp soya sauce

Method:
Blanch carrots, corn, broccoli, and beans in boiling water for 1 mins. In a non stick wok, add 1/2 spoon oil, add garlic, ginger and chili. After Garlic browns add the vegs + soya sauce. You can either toss the quinoa with or place the stir vegetables on it and serve as a top rice.

-ANISHA GABA

QUINOA CASSEROLE

Ingredients:
2 tbsp uncooked quinoa, 2 cloves garlic minced, 1 small onion finely chopped, 1/2 tsp oregano, tsp chilli flakes, 50 gm broccoli flowerets, 1/2 tbsp maida, 1/2 cup skimmed milk.1 tsp olive oil, salt and pepper to taste

Method:
Cook quinoa till done, strain the water and keep aside..Steam the broccoli for 1 min strain and run through cold water. in a pan heat olive oil add the garlic and stir for 1 minute. Add the finely chopped onion and saute till pink, add the maida and fry for 1 minute add the milk and bring to a boil. Add the oregano broccoli and quinoa. Mix well. Pour in a baking dish sprinkle little breadcrumbs and bake for 5 minutes.

-ANISHA GABA

QUINOA WITH CHICKEN

Ingredients:
1/2 cup quinoa, 100 gms boneless chicken cut into strips, 2-3 clones of minced garlic, 2 tsp chopped parsley, 2 spring onions with leaves, 1/2 tsp oreganos salt and pepper to taste, 1 tsp olive oil.

Method:
Boil the quinoa with a little salt. Drain the water and keep aside. Heat Olive oil adds the minced garlic and saut for 1 minute. Add the chicken Strips and salt and stern fry. When chicken is almost done add , 1/2 tsp of oreganos and spring onions and saut. Then add the quinoa and Parsley and toss till mixed .Well Serve hot.

-JAYA THAKUR

QUINOA WITH VEGGIES

Ingredients:
1 cup quinoa, 1 tsp olive oil , 1 red pepper chopped, 1/2 cup corns kernels, 3 cloves minced aril, 1 tsp dried oregano, salt and pepper to taste. 2 green onions, chopped, 1/2 tsp cumin.

Method:
Boil the quinoa with salt till tender. Drain and keep aside. Heat olive oil add garlic and saut for 2 min. Add red pepper and corn and cook till Pepper and becomes soft. Season with cumin, oregano, salt and pepper and cook for 1 minute more stink in quinoa and green onions. Serve hot or cold.

-SONIA GUPTA

QUINOA AND CHICK PEAS SALAD

Ingredients:
1 cup quinoa, salt to taste, 1 cup boiled chick peas, 1 tomato chopped, 1 clove garlic minced, 3 tsp lime juice, 2tsp olive oil,1/2 tsp cumin purred pepper to taste, 1/2 tsp chopped frets parsley.

Method:
Boil the quinoa with salt till done. Strain the water and cool the quinoa. Then add the chick peas, tomatoes, garlic, lime juice and olive oil. Season with cumin powder, salt and pepper, sprinkle with chopped Fresh parsley to serve.

-SHIKHA LAW

QUINOA TABOULI

Ingredients:
2 cups quinoa cooked, 1 cup chopped parsley, 1/2 cup chopped spring onions, 2 tsp fresh mint leaves, 1 clove crushed garlic, 1/4 cup sliced olives, 1/2 tsp dried basil, 1/2 cup lemon juice, 2 tsp olive oil, salt & pepper to taste.

Method:
Place all ingredients in a missing bowl and toss together lightly .Chill for 1 hour Garnish with sliced olives and serve.

-SONIA GUPTA

QUINOA SALAD

Ingredients:
1 cup Quinoa Salt to taste 1 cup green Beans 1 carrot, peeled and sliced thin 1/2 yellow pepper sliced thin 1 medium cucumber peeled and diced 1/2 cup chopped walnuts 1/4 cup chopped parsley, coriander leaves or fresh basil DRESSING 2 tsp lemon juice 2 tsp olive oil 1/4 tsp salt pepper to taste 2-3 cloves garlic minced 1/2 tsp minced ginger

Method:
Boil the quinoa Steam the carrot and green beans for 5 mins. Drain the water and rinse in cold water Chop the cucumber and herds. Blend the dressing ingredients with a whisk. Gently combine vegetables, walnuts, quinoa and dressing in a large bowl. Serve chilled or at room temperature.

-SHIKHA LAW