Gluten-free | Dairy-free | Sugar-free | Grain-free | 100% plant-based
Makes enough to serve 4
Why it’s delicious
Let's be honest quinoa (pronounced KEEN-wa) isn’t the most exciting food in the world. It is bland and boring on its own, BUT combine it with aromatics and fragrant spices, and it is absolutely delicious.
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
- ½ tsp coconut oil
- 1 tbsp Bridget's Sticky Sauce
- ½ tsp ground cloves
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 2 star anise
- 2 bay leaves
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 med onion, peeled and thinly sliced
- Mineral salt and freshly ground black pepper
- 2 small tomatoes, roughly chopped
- 3 cups mixed vegetables, diced
- 1 green chilli, seeds removed and finely chopped, optional
- 2-4 tbsp rose water
- 4 cups cooked quinoa
- 5 strands of saffron soaked in ¼ cup hot water
- 1 handful fresh mint and coriander leaves, finely chopped
- 200g (7 oz) unsweetened coconut yogurt
- Juice of ½ lemon
- 1 tsp cumin powder
- Mineral salt
- 2 small cucumbers, diced small
- Heat the coconut oil and Bridget's Sticky Sauce in a wok or large frying pan on medium heat until sizzling. Add the cloves, cinnamon, cardamom, star anise and bay leaves and stir fry for about 60 seconds or until fragrant. Watch that the spices don’t burn.
- Add the ginger and garlic and stir fry for another 60 seconds, and then add ¾ of the sliced onion with 1 tsp salt and stir fry for 3-4 minutes or until the onion has softened.
- Add the tomatoes to the pan and stir fry for 2-3 minutes or until the tomatoes soften and begin to break down.
- Add in the diced vegetables and chilli if using, turn the heat to medium to high, and stir fry for a few minutes.
- Pour over the rose water and continue cooking until the vegetables are tender. Season well with salt and pepper.
- Add the cooked and cooled quinoa, pour over the saffron and its soaking water and stir fry for 2-3 minutes, mixing the quinoa through the vegetables well.
- Turn the heat down to low and make the raita by mixing together the yoghurt, lemon juice, cumin powder, salt, and cucumber. Taste for flavour, adding more lemon or salt if required.
- Remove the quinoa from the heat, stir through the chopped herbs, and taste for flavour, adding more salt and pepper if deemed necessary.
- Serve with a good helping of raita on top of the quinoa. The quinoa will keep in the fridge for up to 4 days in a covered container. The raita is best made fresh the day you intend to eat it. The quinoa can be frozen for up to 3 months.