Try Egyptian-Style Quinoa Kushari
Serves 2
Base
- white quinoa 150g
- water 400ml
- vegetable stock cube 1 piece
- canned lentils 200g
- chickpeas 300g
Tomato sauce
- red onion 1 piece
- garlic cloves 3 pieces
- olive oil 1 tablespoon
- chopped tomatoes 300g
- water 100ml
- apple cider vinegar 15ml
- brown sugar 10g
- coriander powder 2g
- cumin powder 2g
- chilli flakes 1g
- salt ¾ teaspoon
- black pepper ½ teaspoon
Toppings
- brown onion 2 pieces
- olive oil 2 tablespoons
- fresh parsley 15g
Method:
- Peel and mince red onion and garlic. Heat oil in a small pot over medium heat. Fry onions for 2 minutes. Add garlic and cook for another 2 minutes.
- Add chopped tomatoes, water, apple cider vinegar, sugar, coriander, cumin, chilli, salt and black pepper. Bring to a boil and simmer very lightly while covered for 15 minutes.
- Pour quinoa into a bowl and cover with warm water. Pour into a colander (with very small holes) and drain. Measure the water to a medium saucepan and bring to a boil. Add drained quinoa and vegetable stock cube. Simmer lightly while covered for 15 minutes until the liquid is absorbed.
- Pour canned lentils and chickpeas into a colander, rinse and drain. Add lentils and chickpeas to quinoa pot and cook for 5 more minutes until all the excess liquid has absorbed. Keep warm under cover.
- Peel brown onions and cut them into thin rings. Heat oil in a pan over high heat. Fry onion rings for 5-7 minutes until nicely browned. Serve the quinoa with tomato sauce, chopped fresh parsley and fried onion rings.
Recipe from Hello Chef
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