A vegan side dish made with whole grains, fresh tomato and spices
Make the best of tomato season with a wholesome recipe that highlights the fruit’s sweet-tangy flavor in every bite. Serve tomato quinoa as a side with your favorite vegetables, but it’s so packed with flavors that it’s just as good on its own! Serves 4.
8 to 10 cherry tomatoes
1/2 inch ginger, chopped
1/2 teaspoon cumin powder
1 tablespoon coconut sugar
1/2 teaspoon salt
1/2 tablespoon olive oil
1 garlic clove, minced
1/4 yellow onion, chopped
1/2 teaspoon cumin seeds
1 cinnamon stick
1 bay leaf
1/2 medium red bell pepper, sliced into thin pieces
1 cup uncooked quinoa
Cilantro, for garnish
Blend cherry tomatoes, ginger, cumin powder, coconut palm sugar and salt until you get a puree. Measure in a cup and set aside.
Heat olive oil in a pot. In medium-low heat, sauté garlic and yellow onion, followed by cumin seeds, cinnamon stick, bay leaf and clove, until fragrant. Be careful not to burn the spices. Add capsicum and sauté for another minute or two, until it turns slightly soft.
Add tomato puree and water. You will need 2 cups of liquid to cook 1 cup of quinoa, and that amount should come from tomato puree and water combined. For example, if the puree measures 3/4 cup, add 1 1/4 cups water to make 2 cups of liquid. Add quinoa and stir to combine all ingredients.
Bring mixture to a boil, then turn heat on low, cover the pot and simmer for 15 minutes (or according to package instructions). Quinoa is cooked when the grain is translucent with a ring around it. Turn off heat and let cool for 5 to 10 minutes. Fluff quinoa with fork before serving. Garnish with cilantro on top or stir in chopped cilantro for added flavor.
Contributed by Nikela Volunteer Christine Leong
Visit Christine’s blog for more delicious recipes