kinoa

Marokopärane läätse-kinoasupp

Ingredients:

  • 2 tablespoons olive oil
  • one onion, diced
  • 5–6 garlic cloves, rough chopped
  • 3 carrots, diced (2 cups) ( or sub other root veggies- yam or sweet potato, parsnips, celery root, sunchokes)
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced (optional, for a subtle heat)
  • one 14-ounce can diced tomatoes (or sub 1 1/2 cups diced tomatoes with juices)
  • 4 cups veggie broth (or chicken broth)
  • 1 1/2 teaspoon salt
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon dried thyme (or add a few bay leaves)
  • 1/2 teaspoon turmeric
  • 1 teaspoon maple syrup ( or honey)
  • 3/4 cup red lentils (split lentils)
  • 1/4 cup quinoa
  • optional addtions: 1/4 cup raisins
  • Garnish: fresh cilantro,parsley, scallions or mint, a squeeze of lemon or lime, a drizzle of olive oil (or swirl of yogurt) or even sliced avocado.

Instructions

  • Set Instant Pot (Pressure cooker) to saute function and heat the oil. Add the onion and garlic and saute 3-4 minutes, stirring until frangrant. Add the carrots, bell pepper and optional poblano and stir 2 minutes.
  • Add the diced tomatoes (and juices) and broth. Stir in the salt, cumin, chili powder, coriander, cinnamon, tumeric, thyme and maple syrup. Stir in the split red lentils and the quinoa. You will be tempted to add more but don’t. 🙂 Give a good stir. At this point you could also toss in 1/4 cup raisins (or add after).
  • Set instant pot to high pressure for 5 minutes. Manually release (cover the spout with a kitchen towel).
  • Taste, adjust salt if needed. For a bit of acid, a squeeze of lemon or lime is nice. The stew will thicken as it sits.
  • Serve this up with fresh radishes and herbs. Add a drizzle of olive oil (or for extra richness and swirl of yogurt).

Retsept siit: https://www.feastingathome.com/moroccan-lentil-quinoa-soup/

Musta oa ja kinoa buddha/poke bowl

129 grams canned black beans (rinsed)
123 grams cooked quinoa
62 grams hummus
1 tablespoon lime juice
1 avocado (medium, diced)
3 tablespoons pico de gallo
2 tablespoons chopped fresh cilantro

Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.

Mehhiko kinoahautis

1 teaspoon coconut oil (I opted to use 1 tablespoon olive oil instead)
1 yellow onion (medium, chopped)
2 celery stalks (chopped)
3 carrots (chopped)
4 cloves garlic (pressed or minced)
2 jalapeños (seeded and chopped)
0.83 liters water
0.79 kilograms diced tomatoes
290 grams black beans (cooked, or 1 can, 15 ounces black beans, rinsed and drained)
1 1/2 teaspoons ground cumin
2 teaspoons fine sea salt
85 grams quinoa (dry/uncooked)
4 grams chopped fresh cilantro
1/8 teaspoon cayenne pepper (for extra heat, optional)
freshly ground black pepper
1 wedge lime (diced avocado, crumbled tortilla chips, grated cheese, sour cream…)

In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.
Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture (I may have overdone it a bit).
Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Retsept siit: https://cookieandkate.com/mexican-quinoa-stew-recipe/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly