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INGREDIENTS |
- 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.
SEE ALSO |