A few days back as I was browsing through the pasta aisle in a health food store, I came across two interesting varieties of pasta. One was Quinoa pasta which had corn and quinoa flours and the other had Amaranth, Quinoa and Wheat Flours.
I found that the pasta, which was Multi Color Rotini, had no distinguishable taste or after taste which is typical of quinoa. It made a very filling and nutritious dinner for us.
So this makes it to Day 1 week 1 of BM #19.
Ingredients -
Mixed Vegetables (I used Carrots, Green Beans and Corn) 2 cups
Onions chopped 1/2 cup
Quinoa Pasta (Made out of Corn flour and quinoa flour) 1 cup
Salt as needed
Turmeric 1/8 tsp
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp)
Lemon Juice as needed
To Grind -
Almonds 1/4 cup
Coriander leaves handful
Garlic 1-2 cloves
Ginger 1/2 inch
Green Chillies 1-2 (or as needed)
Tomato 1 medium
*For a non vegan version feel free to top the pasta generously with grated cheese!
Boil the vegetables either on stove top or in the microwave.
Grind the ingredients listed under 'to grind' and set aside.
Cook the pasta as per the instructions on the packet. Drain and set aside.
In a heated wok/kadai add oil and the rest of the seasoning ingredients. After the mustard seeds pop, add onions and saute until they are translucent.
Add the boiled/steamed vegetables, the ground almond masala, salt and turmeric.
Mix in the cooked pasta and let the flavors blend.
Squeeze lemon juice and serve hot!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#19.
Sending it to Srivalli's "30 Minute meals Mela"
Preparation Time 25 min
Serves 2-3
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