Spiced Vegetable Rice Medley Recipe

About this recipe

A flavorful gluten-free dinner option featuring spiced rice with sautéed vegetables, perfect for those seeking a quick and satisfying meal.

Ingredients

• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 125 g Mooz Butter Garlic & Herbes
• 500 G Kinwaaquinoa
• 200 g Organigram Chia Seeds
• 50 g Sakthi Curry Powder
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 80 g Urban Platter Cayenne Pepper Powder

Instructions

1. 1. Heat 2 tablespoons of butter in a large skillet over medium heat.
2. 2. Add 1 diced onion and 1 diced green pepper to the skillet. Sauté for 5-7 minutes until the onion is tender and translucent.
3. 3. Stir in 1 teaspoon of curry powder, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute to toast the spices.
4. 4. In a small bowl, mix 2 tablespoons of chia seeds with 6 tablespoons of water and let sit for 5 minutes to thicken. Remove the skillet from heat and quickly stir the chia mixture into the vegetable mixture to combine.
5. 5. Add 3 cups of cooked quinoa to the skillet and mix thoroughly to coat the quinoa with the spiced vegetable mixture.
6. 6. Serve warm, optionally garnished with chopped fresh herbs or a sprinkle of chopped olives for added flavor.