Revitalizing Indian Dinner: A Vegetarian Fiesta

Allergens

N/A

Ingredients

• 1. 1 cup quinoa, uncooked 2. 1 3/4 cups water 3. 1 tablespoon coconut oil 4. 1 teaspoon mustard seeds 5. 1 teaspoon cumin seeds 6. 1 medium onion, finely chopped 7. 2 cloves garlic, minced 8. 1
• inch piece fresh ginger, grated 9. 1 green chili, finely chopped 10. 1 tablespoon tomato paste 11. 1 teaspoon turmeric powder 12. 1 teaspoon ground coriander 13. 1 teaspoon garam masala 14. 1 can (15 ounces) chickpeas, drained and rinsed 15. 1 cup cauliflower florets 16. 1 cup diced tomatoes 17. 1/2 cup frozen peas 18. Salt to taste 19. Fresh cilantro leaves for garnish 20. Lemon wedges for serving

Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water, then combine with water in a saucepan and bring to a boil. Reduce heat, cover, and simmer until cooked through, about 15 minutes. Set aside.
2. In a large skillet, heat coconut oil over medium heat. Add mustard seeds and cumin seeds cook until they start to pop.
3. Add onion, garlic, ginger, and green chili sauté until the onions are translucent, about 5 minutes.
4. Stir in tomato paste, turmeric powder, ground coriander, and garam masala cook for another minute, stirring frequently.
5. Add chickpeas, cauliflower florets, diced tomatoes, and frozen peas mix well. Cover and cook until the vegetables are tender, about 10 12 minutes. Season with salt to taste.
6. Fluff the cooked quinoa with a fork and gently fold in the spiced chickpeas mixture. Garnish with fresh cilantro leaves and serve with lemon wedges on the side.

Chef’s Insight

This Indian vegetarian dinner is not only healthy but also full of flavors that will transport you to the bustling streets of India. Enjoy it as a complete meal or pair it with a refreshing mango lassi for the ultimate dining experience.

Notes

Experiment with different Indian spice blends to change up the flavor profile of this dish, while still maintaining its health benefits.