Ingredients: 1 cup broccoli florets,½ cup burrata,½ cup crinkled carrots,1 cup cauliflower florets,1 tsp dried basil,3 cloves of garlic, minced, or chopped,1 cup green peppers (chopped),1 tbsp ketchup,2 tbsp olive oil,1 tsp oregano,1 tsp crushed pepper,1 ½ cup dry quinoa (rinsed),3 whole roma tomatoes (blanched, peeled and chopped),a pinch of (sea) salt,3 cups water,6 whole white mushrooms (sliced),1 cup yellow onions (chopped
Instructions:
- Heat oil in a wok/skillet/nonstick saucepan.
- Add all the herbs including garlic in the warm oil.
- Immediately add onions to it and saut until golden brown.
- Add green pepper, broccoli, cauliflower and cover and cook for few minutes. The veggies should be slightly soft but crunchy.
- Add crinkled carrots and saut for 1 minute.
- Add tomatoes and again cover and cook for few minutes, until the tomatoes release its juice.
- Add burrata cheese to get the creamy texture. Cover and cook again for 2 minutes.
- Add salt, ketchup and quinoa. Saut until quinoa is well coated.
- Add water, cover and cook until water is absorbed and quinoa is well cooked. This may take about 10-15 minutes.
- Garnish with more crushed pepper if required and serve hot.
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