Quinoa Masala Bowl (Vegan, Gluten-Free)
Prep Time: 5 minutes
Cook Time: 20 minutes
Note: All ingredients in blue are available at alcoeats.
|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|
|Green peas||1/3 cup|
|Carrots (peeled and diced)||2|
|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|
- Heat Pacific Foods Organic Low -Sodium Vegetable Broth on the stove in a pot – once boiling, add quinoa. Continue to stir until quinoa has absorbed all of the broth, and is fluffy and tender. Fluff and set aside.
- In a medium saucepan, heat olive oil. Once shimmering, add diced onions, ginger, and garlic. Sauté until translucent and starting to brown around the edges. Once it has started to brown, add the masala spices.
- Sauté until the masala has cooked and the spices start to infuse and don’t smell very “raw.” Add the carrots, peas, and any other vegetables you choose to use (some diced zucchini would also be nice here).
- Cover and cook until the carrots are tender. 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!
- Recipe By Samah Dada