Patter Fam Sauces

Spicy Indian Quinoa
Serves: 6
3 Tbs olive oil
2 tsp chili powder
1½ tsp smoked paprika
2 tsp cumin
2 tsp garam masala
2 tsp red curry powder
¼ tsp red pepper flakes
pinch black pepper
1 medium onion, any type, sliced thin
1 red bell pepper, sliced thin
3-4 cloves garlic, chopped
1" cube fresh ginger, chopped
1 red or green chile, seeded and sliced (optional)
4 c cooked quinoa (cook 1 cup quinoa according to package directions)
3 c cooked chickpeas (equals 2 cans rinsed and drained)
1 can diced salt-free tomatoes
4 c fresh spinach leaves, loosely packed
½ tsp salt
Green onions for garnish (cilantro can be substituted)


Heat the olive oil on medium low in a wok or large cooking pot. Add the spices and let them simmer for 2-3 minutes. Turn the heat down if they start to burn.

Add the onion and raise the heat to medium. Cook, stirring frequently, about 3 minutes. Add the garlic, ginger and peppers and stir fry for about a minute. Add the quinoa and stir fry for another minute.

Add the chickpeas and cook, stirring frequently, for about 2 minutes. Stir in the tomatoes. Fold in the spinach and cook, stirring frequently, for about 2 minutes. Add the salt and stir fry for another minute.  Garnish with sliced green onion and serve buffet style from the wok.







Written by Joyce Peters — November 15, 2015

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