Quinoa Burrito Bowl - Mexican

Quinoa Burrito Bowl - Mexican

Ingredients Jiwa Organic Quinoa- 1 cup, cooked Olive oil-¼ cup Garlic- 1 tsp Dried mint- 2 tbsp. Lemons- 3-4 Onion-¼ cup Tomato-¼ cup Capsicum-¼ cup Basil leaves- few Tomato paste- 1 tbsp. Mexican seasoning- 2 tbsp. Red kidney beans- ½ cup, pressure cooked Sweet corn- ½ cup, boiled Mexican peppers- 2-3 Lettuce- few leaves, loosely torn Cherry tomatoes- handful- halved Avocado- 1 Salsa- 2 tbsp. Paprika- to taste Salt to taste Method In a pan, heat 1 tbsp. olive oil, add in 1 tsp of Garlic and toss. Add in 2 tbsp. of dried mint, and give it a quick mix. Next add in a cup of Organic Cooked Quinoa, some salt and a generous squeeze of lemon. Cook for a minute or so. Add the Organic Cooked Quinoa to a bowl and in the same pan add another spoon of oil. Add in a quarter cup chopped onions, tomatoes, capsicum,...
Orange Quinoa Salad

Orange Quinoa Salad

Ingredients JIWA Tricolor quinoa- ½ cup- cooked in orange juice Kale-1 cup (packed) Feta cheese- 3-4 tbsp. Goji berry- handful (opt-cranberries) Toasted almonds- 2 tbsp.For the dressing: Kashundi-2 tbsp. Orange reduction- 1 tbsp. Ginger juice- 1 tsp balsamic vinegar- 2 tsp Salt- to taste Black pepper to taste Method Whisk together all the ingredients for the dressing till incorporated. Now prep the Kale, and chop into bite size pieces. Toss with the remaining ingredients, reserving some for the garnish. Add in 2 tbsp. of the dressing, and crack some black pepper on top. Top with some crumbled feta and berries. Serve immediately.
Quinoa Chaat

Quinoa Chaat

Method Boil 1½ cup water with Salt to taste. Add 1 cup ‘Jiwa Organic Quinoa’, and boil for 10-15 minutes on low heat. Keep covered and set aside. Combine 2 tbsp chopped tomato , 2 tbsp chopped onion, 2 tbsp boiled corn, 2 tbsp chana jor garam, 1/2 tsp black salt, 1 chopped green chilli,1 tsp chaat masala, 1 tbsp crushed peanut , 2 tbsp pomegranate seeds, 1 tbsp chopped coriander and 1 tsp lemon juice. Tip in the boiled quinoa and stir well.
Quinoa Biryani

Quinoa Biryani

Method Boil 1 cup ‘Jiwa Organic Quinoa’, in 1½ cup water with 1 tsp salt for 10-15 minutes on low heat. Keep covered and set aside. For the Biryani masala, heat 1 tbsp oil in a heavy bottom pan, add 2 bay leaves, javatri, black cardamom, 1 tbsp ginger-garlic paste, 2 tbsp sliced onions, 1/4 cup onion paste and cook till onions are browned. Add 1/4 cup tomato puree, 1/4 cup curd, 1 tsp red chili powder, 1 tbsp biryani masala, 1/2 tsp turmeric powder and salt to taste. Cook for 5-7 minutes, stirring occasionally. Add 1/2 cup of diced mixed peppers and little water for cooking and let it cook for another minute. Top with the cooked quinoa, some fried onions, chopped coriander and 1 tbsp of kewra water. Cover and cook for another 5 mins. Serve piping hot with a garnish of fresh pomegranate seeds, and a side...
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