Teriyaki Red Quinoa

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Teriyaki Red Quinoa

Quinoa, pronounced as  Keen-wa, it’s a low-fat superfood. It’s actually the seed of a grain-like crop closely related to beets. There are hundreds of cultivated types of quinoa, but the most common versions available in stores are white, red, and black quinoa. Many of us do find quinoa as a difficult grain to work with, but if you really want to add this superfood in your diet, there are a couple of good recipes you can try and I am sure you will like them.

 

Teriyaki Red Quinoa

 

We are in process of discovering new likeable recipes using quinoa. Believe me, I had the same questionable thoughts for quinoa as you have. It’s healthy, proven to be great for health, but how to cook it, so everyone likes it at home, is a question I asked myself very often. Though now I am getting more comfortable using quinoa and I have achieved success in a couple of recipes using quinoa. This teriyaki quinoa is one of the main dishes, that was liked and I should say loved by my family.

A dish/ recipe is a success when your kid comes home after the exam and says” mom if there is yesterday’s quinoa teriyaki left in the fridge”it’s it nice to hear from your teen daughter, who usually is a fussy eater.

 

 

You know I have been experimenting with all different healthy organic grains and flours. So far got success in many and also I have been updating you with all the new healthy recipes. There have been a lot of trials happening in my kitchen past twenty days. Truefarm’s organic products are helping me discover healthier recipes.Truefarm Foods Organic Red Quinoa, 250g

 

 

Do you know, of all the whole grains, quinoa has the highest protein content? So it’s perfect for vegetarians and vegans. Quinoa provides all nine essential amino acids, making it a complete protein. It is gluten-free and cholesterol-free wholesome food.

Quinoa has a subtle nutty taste that makes it a versatile ingredient. It is similar to regular white rice, brown rice and other grains such as wheat and barley. Try a quinoa salad recipe, or serve a vegetable stir-fry over cooked quinoa instead of rice. It can be used in baking or as a breakfast grain; it also works well in hot side dishes, cold salads, and even in a food like burgers.

 

Teriyaki Red Quinoa

 

Quinoa has a naturally bitter coating called saponin that keeps insects away without having to use pesticides. The saponin is easily removed by rinsing quinoa with water before consuming.

Although most packaged quinoas have the saponin already removed, it is never a bad idea to give it an extra rinse. Before you boil the quinoa, rinse it in a fine-mesh strainer under running cool water to remove the bitter outer coating (saponin).

Quinoa is very easy to cook. You can prepare quinoa much like the way you would prepare rice. Cover it with water or vegetable broth and simmer it over medium heat until soft, about 15 minutes, giving it a couple quick stirs.

The ratio of water to seeds is easy to remember: Use one and a half part liquid to one part quinoa. One cup of dry quinoa ultimately yields into almost 3 cups of cooked quinoa. 

You know that the quinoa is cooked when the seed is translucent and the germ is partially detached (it will look like a little feather or spiral).

When all the water is absorbed remove the pot from heat. Let sit covered for 5 minutes to finish steaming.

It is important to Fluff cooked quinoa with a fork.

 

Teriyaki Red Quinoa

 

Ingredients

2 cups of organic red quinoa cooked
Truefarm Foods Organic Red Quinoa, 250g

200g of fresh paneer cut into cubes

1 cup of bulgur wheat, (daliya) cooked and fluffed
Arya Farm Organic Wheat Dalia, 1kg

1/2 cup carrot  julienne

1/2 cup shredded purple cabbage

1/2 cup zucchini  julienne

Salt to taste

Red chilly flakes to taste

2 to 3 tablespoons of oil

For TERIYAKI SAUCE

80ml of light soya sauce
FERMENTED SOYA SAUCE DARK, 350ml

80ml of rice wine vinegar
Double Pagoda Cooking Rice Wine Vinegar 750ml
5 tbsp of sugar

3 to 4 garlic cloves

1 tsp ginger minced

Method

Combine all of the ingredients for the teriyaki sauce in a saucepan and gently simmer for 10-15 minutes until it thickens. Allow cooling.

Gently fry paneer until it is light golden brown using a tiny bit of oil in a nonstick pan and set aside. In the same pan, add the rest of vegetables and sautée for a couple of minutes sprinkle some salt and set aside.

In a large bowl, combine the cooked quinoa, cooked daliya, sautéed vegetables and paneer. Toss all of the ingredients together before pouring in the teriyaki dressing and mixing gently, ensuring there is even coverage.

 

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