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Try Egyptian-Style Quinoa Kushari

Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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