alcoeats Quinoa Masala Bowl (Gluten-Free)

Cinco De Mayo

Quinoa Masala Bowl (Gluten-Free)

This Quinoa Masala bowl is basically my ode to quinoa. It is delicious and everyone's go-to meal. 

This Quinoa Masala bowl is basically my ode to quinoa. It is delicious and everyone's go-to meal. 

Flavorful and nutritious one-pot quinoa, with everything cooked in one pan.  spices are accented with green peas, carrot, and fresh cilantro. 

For variations, you can try using Chaat Masala instead of or addition to the Garam Masala, or use different veggies, adjusting the liquid and cooking time as needed.

    Let's Make Quinoa Masala Bowl.

    Prep Time: 5 minutes

    Cook Time: 20 minutes

    Note: All ingredients in blue is available at alcoeats.com

    Ingredients

    Ingredients Quantity
    ALCO Cumin Powder 1/2 tsp
    ALCO Chaat Masala 2 tsp
    ALCO Turmeric Powder 1/2 tsp
    Cayenne pepper 1/8 tsp
    Freshly ground Black Pepper As needed
    Salt As needed
    Green peas 1/3 cup
    Carrots (peeled and diced) 2
    Cilantro Handful
    Quinoa uncooked 1 cup
    Low -Sodium Vegetable Broth 1 1/2 cup
    Yellow onion diced 1
    Olive oil 1 tbsp.
    Ginger (minced) 1/2-inch knob
    Garlic (minced) 3 cloves

    Chaat Masala

    Regular price $1.00
    Regular price Sale price $1.00
    x

    Cumin Powder

    Regular price $2.49
    Regular price Sale price $2.49

    Turmeric Powder

    Regular price $1.00
    Regular price Sale price $1.00
    alcoeats Quinoa Masala Bowl (Gluten-Free)

    METHOD:

    1. Firstly, heat pacific foods organic low-sodium vegetable Broth on the stove in a pot, once it boiling, add quinoa, and continue to stir until quinoa has absorbed all of the broth, and is fluffy and tender. Then fluff and set keep aside.
    2. Then in a medium pan, heat oil. Once shimmering, then add diced onions, ginger, and garlic. Now sauté until translucent and starting to brown around the edges. Then once it has started to brown, add the masala spices.
    3. Then sauté until the masala has cooked and the spices start to infuse and don’t smell very “raw.” Then add the carrots, peas, and any other veggies you choose to use.
    4. Then cover and cook until the carrots are tender. Now season with salt and pepper, and add the finished quinoa. I ended up adding about 3/4s of the quinoa, not all of it. Taste, season with salt and pepper to taste, and garnish with cilantro. Enjoy!

    FOR MORE RECIPES: 
    https://alcoeats.com/blogs/recipes