Mint Quinoa: Prepared with Freezable Mint Sauce

For a while I have been looking at this recipe that a friend shared with me, and finally I got down to preparing it. Prepare mint paste or sauce, store it in the freezer and use it when needed to make mint quinoa or rice. It adds so much of flavor and taste to the quinoa that it has become my favorite quinoa based dish to prepare. Last night for dinner, I made mint quinoa and served it on the side with cucumber raita. The breakthrough with this recipe is that my niece who does not enjoy quinoa as much liked it. If you cannot find quinoa, please substitute it with rice it is absolutely delicious. 

Gadgets:

Blender

Measuring Spoons and Cups

Heavy Bottom Pan

Cutting Board

Knife

Mint Sauce/ Paste:

Ingredients:

Makes a Cup of Sauce:

Mint Leaves - 2 bundles 

Cilantro - 1 bundle

Garlic Cloves - 8

Ginger - 2 inches

Black Cardamom ( without skin) - 1

Green Cardamom - 5

Black Pepper - 12

Cloves -3

Cinnamon - 2 one inch sticks

Green Chilies- 1

Poppy Seeds/ Kas Kas - 1 tsp

Fennel Seeds - 1 tsp

Water - 1/4 cup ( optional)

Preparation: 

1. Add all these ingredients to a blender and blend into a paste. Transfer to a freezer proof ziploc and store it flat or in ice cube tray. 

Mint Quinoa:

Ingredients:

Serves 4 

Quinoa - 1 1/2 cups

Onion - 1 1/2 sliced thinly

Ginger - 1 inch

Garlic - 4 cloves

Peas - 1/2 cup

Green Chillies - 1 whole

Cumin Seeds or Shah Jeera - 1 tsp

Cloves - 3

Cinnamon - 1 inch

Bay Leaves - 1 

Cashew Nuts - 1/4 cup cut into pieces ( optional)

Raisins - 1/3 cup (optional)

Chili Powder - 1 tsp ( depending on your spice you can vary this)

Turmeric Powder - 1/2 tsp

Salt

Water - 3 cups

Milk - 1 cup

Note: If using rice use water and milk accordingly

Mint Paste - 2 tbsp

Butter - 1 tbsp

Oil - 1 tbsp

Preparation:

1. Wash the quinoa and allow it to sit in water.

2. Heat the pan with oil and butter. Allow for the butter to melt and then add cumin seeds, cloves, cinnamon, bay leaves, cashew nuts and raisins. Allow for the cashews to lightly toast and the raisins to plump.

3. Add ginger, garlic and onions to the spices and cook them until the onions turn translucent. Add peas, chilli, turmeric powder and salt and cook for 2 minutes. 

4. Drain the water from quinoa and add to the veggie mix. Mix the quinoa well for 2 minutes.

5. Add water and milk and check to see if there is enough salt. Then add the mint paste and mix well. Add the whole chili.

6. Bring the liquid to a boil cover and cook for 15 minutes on medium heat.

7. There will be some amount of liquid left. Leave the pan half closed and allow the quinoa to cook through. 

8. Once the liquid is evaporated the quinoa might appear sticky, but in 5 minutes it will absorb the water and will be fine to enjoy it with cucumber raita.