Coconut Spinach Quinoa Delight Recipe

About this recipe

A fragrant, creamy quinoa dish cooked with coconut milk, fresh spinach, and aromatic spices, offering a delightful burst of flavors.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• NaN Aroy-D Coconut Milk
• 600G Picard Organic Spinach Leaves
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 100 G Fresh Green Peas 100g
• - Jalpur Cumin Seeds
• 100 g Wijaya Coriander Seeds 100G
• 500 G Fresh Vine Tomato 500g
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Rinse the quinoa thoroughly under cold running water and set aside.
2. 2. Heat oil in a pan and add cumin seeds, letting them splutter for a few seconds.
3. 3. Chop the tomatoes finely and add them to the pan, cooking until they soften and release their juices.
4. 4. Add turmeric powder, coriander powder, red chili powder, and salt to the pan, stirring well to combine.
5. 5. Pour in the coconut milk and water, bringing the mixture to a gentle boil.
6. 6. Add the rinsed quinoa and green peas to the pan, stirring to ensure they are evenly mixed.
7. 7. Lower the heat, cover the pan, and let the quinoa cook for 15-20 minutes until fluffy and fully absorbed.
8. 8. While the quinoa cooks, wash and roughly chop the spinach leaves.
9. 9. Once the quinoa is cooked, add the spinach to the pan, stirring gently until it wilts completely.
10. 10. Garnish with freshly chopped coriander leaves before serving warm.