Namkeen Quinoa - stir fried quinoa with vegetables

Namkeen Quinoa, a savoury mildly spiced stir fry, inspired by a breakfast recipe of Namkeen Dalia (bulgur wheat) from India. If you like a savoury breakfast then pair it up with fresh orange juice or it can also make a delicious lunch with a side salad of seasonal greens.

These days quinoa is locally grown in the Netherlands. You can buy it at many stores or any local green grocers. Some farmers also directly sell via their web shop, both the seeds and the flour.

For this recipe, I took inspiration from Namkeen Dalia (savoury bulgur wheat) that is often prepared at my home in India. It is mostly eaten as a breakfast  but equally good and filling as a light lunch. I pair it up with a salad and add some pesto or a coriander chutney from the top. It can be enjoyed both warm and cold.

Some interesting facts about quinoa:

• It’s not a grain, it’s a seed. That also makes it totally gluten free!
• It’s a good source of proteins, fibre, vitamins and minerals.
• It has been selected as an experimental crop in NASA’s controlled Ecological Life support System for long duration human occupied space flights.
• It originated in the Andean region of South America and was first used to feed livestock.

(Source: Wikipedia)

Further reading and recipes of Quinoa:

Quinoa Glossary - BBC Good Food

About Quinoa - Voedings Centrum (Dutch)

How to Cook Quinoa - The Kitchn

Total time: 45-55 minutes

• Preparation time: 15-20 minutes
• Cooking time: 25-30 minutes

(all times are approximate, they may change depending on your level and equipment)

• Servings : 2-3

INGREDIENTS

1 cup = 250 ml, 1 teaspoon = 5 ml, 1/4 teaspoon = 1.25 ml, 1/8 teaspoon = 0.6 ml or a pinch

• 1 cup/100 grams quinoa, uncooked
• 2 shallots, chopped (40 grams)
• 4 spring onion whites and greens, chopped
• 100 grams, coloured peppers, cut into small cubes
• ½ a carrot, cut into small cubes (35 grams)
• 2 tablespoons, olive oil
• ½ teaspoon each of red chilli, cumin and coriander powder
• ¼ teaspoon mustard powder
• Salt to taste
• Spring onions greens and coriander leaves for garnish

Kitchenware:

• a 2-3 litre sauté pan

METHOD

1. Cook the quinoa as per packet instructions.
2. Heat oil in a pan, sauté shallots and spring onion whites until translucent on medium heat.
3. Add the peppers and carrots and sauté for a minute or two.
4. Mix in the spices and stir for another minute or two.
5. Add the cooked quinoa, mix everything, season with salt and cook for another minute or two.

Check the seasonings and then take off the heat. Garnish with coriander leaves and spring onion greens before serving.

NOTES

• All the cooking is done on medium heat. Depending on your heat source, please adjust the level.
• Depending on the seasonal veggies available at your place, change the combinations. Use tomatoes, swede, kohlrabi, cauliflower, red cabbage, chard or spinach.
• You can also add or leave spices as per your choice.
• Bulgur wheat, couscous, pearl barley or brown rice can also be used instead of quinoa.
• It’s recommended to eat this within few hours to enjoy its flavour in full glory, but it can also stay in the fridge for 2 days.