This is a recipe for Kitchen Therapy’s collaboration with Organic Farmer’s Co., using their organic quinoa grains. The Buddha bowl is one of the latest trends of the years that has taken the food world by a storm. The concept colourful one-bowl-meal consists of healthy grains, vegetables, and protein. It’s pretty much the same simple concept that we use on our Indian thali, but sort of updated and revised with a clean eating angle.
How to cook quinoa:
I’ve taken some time to get adjusted to cooking this gorgeous grain, which is filled with far too much goodness, it’s almost unbelievable. I know it took me a while to acquire the taste for it, but I figured out a few neat ways to spice up the flavour and make it oh-so-delicious.
Now, the first step for starting the quinoa is to rinse it more than a couple of times, preferably 4 times. Quinoa is coated with a slight wax that lends to a bitter taste if it’s not washed off.
Soak the grains in warm water for at least 3 or 4 hours. Do this overnight if you don’t have all that time and patience in the morning.
Then bring a pot of water with the ratio of: 1:2 quinoa to water to boil with the quinoa. This point is where you can add a good amount of seasoning (I am shameless and add 1½ tsp of Kitchen King Masala) and let the water absorb completely. This should take a total of 20 minutes. Then with a fork, gently fluff the quinoa and turn off the heat.
The quinoa can be stored in the fridge for upto a week.
Serving size: 60g of uncooked quinoa per person (roughly 1/8 cup)
Photo Credits: Krishna Lalbhai