Gluten free – Quinoa(pronounced as kinwa or kinuwa) originated in the Andean region of Peru, Bolivia, Ecuador, Colombia and Chile. It is a grain crop grown primarily for its edible seeds and has been considered as one of the World’s healthiest food due to its nutritional value.
This recipe gives it an Indian touch.
Ingredients: 1 cup quinoa, 3 cups water, 1 cup chopped carrots, 1/3 cup olive oil, 15-20 asparagus – trimmed, spices: 1tsp garam masala(Indian all spice), 1tsp coriander powder, 1tsp turmeric powder, 2 tsp black pepper powder(1tsp each for quinoa and asparagus), salt to taste
Tools used: wide mouth pan, spatula, baking tray
- Preheat oven to 400 degrees Celsius
- Heat a pan on low to medium heat and add the quinoa and sauté for 5 -7 minutes.
- Add water, carrots, 2 tbsp olive oil, all the spices and salt. After stirring, reduce the heat to low and cover the pan. Cook until all water is absorbed by quinoa
- In a baking tray lined with parchment paper or aluminum foil, spread the trimmed asparagus and sprinkle left over olive oil, 2 tsp salt and 1 tsp of black pepper. Toss it around so that all asparagus get covered with oil, black pepper and salt
- Place the baking tray in the oven and cook for around 7-10 minutes or until the asparagus turn little golden brown and are slightly tender
- Serve and Enjoy
- Quinoa: Rich source of protein, dietary fiber, several B vitamins and dietary minerals. High in essential amino acids.
- Asparagus: Very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells