Creamy Mushroom And Spinach Quinoa Recipe

About this recipe

A wholesome and creamy dish blending earthy mushrooms and vibrant spinach with protein-packed quinoa, lightly spiced for an Indian twist.

Ingredients

• 100 g Quinoa
• 200 ml Coconut Milk
• 500 g Onion
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 250 ml Olive Oil
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Rinse the quinoa under running water to remove bitterness and set aside.
2. 2. Heat olive oil in a pan and add cumin seeds; let them splutter for a few seconds.
3. 3. Finely chop the onion and garlic, then sauté them in the pan until golden and fragrant.
4. 4. Add sliced mushrooms to the pan and cook until they release their juices and shrink slightly.
5. 5. Stir in turmeric powder, red chili powder, and salt, mixing well with the mushrooms.
6. 6. Add coconut milk to the pan and let it simmer gently, forming a creamy base.
7. 7. Add the rinsed quinoa and 300 ml water to the pan, stirring to combine all ingredients.
8. 8. Bring the mixture to a boil, then reduce heat, cover, and let it cook for 15 minutes.
9. 9. Chop spinach leaves and stir them into the pan, cooking for 3-4 minutes until wilted.
10. 10. Check the quinoa for doneness; it should be fluffy and absorb the creamy sauce.
11. 11. Garnish with freshly chopped coriander leaves and serve warm.