Quinoa
Pumpkin, Chickpeas, with Rice & Quinoa
Cook your rice first - You can mix 1 cup of rice with a half cup of quinoa and cook it together. + 3 cups of water *Don’t forget to wash the quinoa properly to eliminate the bitter taste.
While the rice & quinoa is cooking (*15-20min ) you can start working on your veg.
Fast stir fry - make sure you add the pumpkin first, add a dash of water so they can get tender, and follow the veg in order to make sure all is cooked but not destroyed…
Half cup of Pumpkin chopped into squares
*fry this first in olive oil with a dash of Soya Sauce until it’s nicely brown and tenderadd - Half cup of grated Zucchini - *instead of Onion fry this together with pumpkin until they are ready
add - 1 Can or Cup of Cooked Chickpeas and let the whole dish blend the tastes for 2-3min (*here in this step I usually switch off the cooker, add the rest of the ingredients below, mix it, close it and let it be)
Salt, Pepper, 1-2 small Chilli Peppers *optional
add more soya sauce if you want, just get the one without preservatives…
In the end - Sweet paprika & a bit of turmeric, add water to create more sauce, you can add a bit of your own homemade tomato pesto in the middle of your cooking if you want a different sauce…
Once your veg is ready you can let it sit for a few min and prepare the salad. Place the salad in the bowl on one side,
(*like you can see it on the photo), mix your veg with a bit of rice and quinoa on the pan and add to the other side of your plate, top it with sesame seeds if you like add fermented cabbage and you have an amazing dish full of colours and tastes.
Tip: You can cook rice & quinoa together even if the rice says 12-15 min and quinoa 20min, it comes out always good, I never had a problem with it, but if you choose brown rice your quinoa might over-cook, usually brown rice needs 25min so that is often too much for quinoa. You can cook quinoa also with barley. I really like this combination.
Salad: is always the same on my end - whatever super greens I have, spinach mainly, with olive oil, salt, pepper, lemon and honey. I love rocket a lot with this one (*if I don’t have cabbage), because it gives it a nice lemony twist. Often I use fast marinated red cabbage on the side for contrast in tastes. I make the cabbage weekly and is great already after 1 day of fermenting. It’s nice and crunchy and not completely destroyed, which I love.
Cabbage: you can find my receipt for the cabbage in the list of my receipts or here.
Enjoy, this is really great grounding dish, it will make you full. ❤