Vegan side dish made with fresh tomatoes and spices.
Preparation:
Cook:
Level: Easy
Ingredients
- 8 Cherry tomatoes
- ½ Ginger thumb, chopped
- ½ teaspoon Cumin powder
- 1 tbsp coconut sugar
- ½ teaspoon Salt
- ½ tablespoon Olive oil
- 1 clove minced garlic
- ¼ Yellow onion, chopped
- ½ teaspoon Cumin seeds
- 1 The cinnamon stick
- 1 Bay leaf
- 1 Clove
- ½ Medium red bell pepper, sliced into thin pieces
- 1 cup raw quinoa
- Cilantro for garnish
Preparation
Mix cherry tomatoes, ginger, cumin powder, coconut sugar and salt until pureed. Transfer to a measuring cup and set aside.
Heat the olive oil in a pot. Over medium-low heat, sauté the garlic and yellow onion, followed by the cumin seeds, cinnamon stick, bay leaf and cloves, until fragrant. Be careful not to burn the spices. Add the bell pepper and sauté another minute or two, until slightly tender.
Add tomato puree and water. You’ll need 2 cups of liquid to cook 1 cup of quinoa, and that amount should come from the tomato puree and water combined. (For example, if the mash is 3/4 cup, add 1-1/4 cups of water to make 2 cups of liquid.) Add the quinoa and stir to combine all the ingredients.
Bring mixture to a boil, then reduce heat to low, cover pot and simmer for 15 minutes (or according to package directions). Quinoa is cooked when the grain is translucent with a ring around it. Turn off the heat and let cool for 5-10 minutes. Fluff the quinoa with a fork before serving. Garnish with cilantro on top or stir in chopped cilantro for extra flavor.
