1 cup quinoa – pre-boiled until Al Dente and semi-cooked then strained
2 cups water
350g finely diced carrots
50g diced tomatoes
30g finely chopped onions
20g chopped leeks
5g finely chopped garlic
1 tbsp coriander seeds
1 tbsp cumin seeds
30ml sunflower oil
2 tbsp yogurt
1 tbsp lemon juice
Salt and pepper to taste
Parsley for garnish
PREPARATION
1. Sprinkle oil in the pan.
2. Add the tomatoes, onions, garlic, leeks and carrots and fry all together. Add coriander and cumin and fry for 4 more minutes. Add water and bring to a boil, then simmer entire mixture for a few minutes.
3. Remove from heat and blend the whole mixture in a food processor.
4. Add the yoghurt to the blended mix and then add the quinoa.
5. Just before serving, add lemon juice, salt and pepper and garnish with parsley.
