Quinoa Tomato Bath – Tomato Bath With Quinoa – Tomato Bhath

Quinoa is pronounced as “Keen-WAH” is a seed (wholegrain) originating from South America. It is considered a super food because of its high nutritional value.  Quinoa is very low in fat, very rich in fiber, calcium, omega and protein, making it an excellent choice for not only vegans and vegetarians but also for everyone in general. It comes in different variety… pale white, red or black and today i’m using white organic quinoa for my tomato bath recipe. Quinoa is very easy to cook and can be substituted in the place of regular rice, semolina, millet or pasta. Today we are going to see how to make simple quick tomato bath using quinoa…..a highly nutritious gluten free vegan dish!

More on the Surprising Health Benefits Of Quinoa from Cooking Detective

how to cook quinoa, quinoa tomato bath, quinoa recipes, healthy recipes, vegan recipes, vegetarian recipes, south indian recipes, tamil recipes, organic quinoa, natures earthy choice quinoa recipes, gluten free recipes, easy quinoa recipes, quick tomato bath recipes, wholegrain, bhath, tomato bhat, karnataka recipes

To cook Quinoa
Quinoa	1 cup
Water	2 cups

I got this from Sams club-  Nature’s Earthly choice Organic Quinoa   Smaller packs are available in most grocery stores like Walmart, Meijer, Kroger, Target, Wholefoods

Any Quinoa has this coating called saponin on the seeds which gives them a bitter taste, so it needs to be washed a few times before cooking. Keep it aside.

I have cooked the quinoa with a pressure cooker today. Place 1 cup of washed quinoa with 2 cups of water. I use this inner pressure cooker liner pan to avoid the quinoa sticking to the bottom of the pressure pan while cooking. You just fill your pressure cooker with some water and place a small steel cup of liner plate and place the bowl on top. If you don’t have one then proceed with regular pressure cooking method.

For stove top method : Bring 2 & 1/2 cups of water to a rolling boil, add in the washed quinoa and bring the flame to low setting. Cover with a lid and cook for 15 minutes. Once done let it rest for 5 minutes and then fluff with a fork. Adding a teaspoon of oil can help them not to stick too much.

Cook upto 2 whitsles and switch off. Once done, just fluff up with a fork!

Now heat oil in a pan and splutter mustard, cumin seeds, split black gram and curry leaves.

Add in chopped onions, green chili, crushed garlic and ginger. Fry till the onions turns slightly translucent.

Add in chopped tomatoes.

Bring the flame to low, cover with a lid and cook for 7 minutes.

By now the tomatoes gets mushy. Add in turmeric powder, red chili powder and salt. Saute the masala for few minutes to cook through.

Add in cooked quinoa to the tomato mixture and quick stir a few times.

Now this step is optional but recommended. Add in some ghee and switch off.

Garnish with chopped coriander leaves and curry leaves. Your not “so preferred” quinoa will turn to be your favorite from now on……

Notes

• 1 cup quinoa serves 2.
• Ghee is optional in this recipe but is also considered good for healthy under ayurveda… so little ghee won’t hurt, try it!
• Quinoa can be used for other Indian dishes like Biryani, Upma, Kesari, Pulao, Salad, Idli dosa and many more. Here are a few from our us Vegetable Quinoa Pulao  Quinoa Idli Dosa