Tomato Quinoa

Vegan facet dish made with fresh tomatoes and spices.

Ingredients

1. 8  cherry tomatoes
2. ½  inch ginger, chopped
3. ½ teaspoons cumin powder
4. 1 tablespoon coconut sugar
5. ½ teaspoons salt
6. ½ tablespoons olive oil
7. 1 clove garlic, minced
8. ¼  yellow onion, chopped
9. ½ teaspoons cumin seeds
10. 1  cinnamon stick
11. 1  bay leaf
12. 1  clove
13. ½  medium purple bell pepper, sliced into skinny pieces
14. 1 cup uncooked quinoa
15. Cilantro for garnish

Preparation

Combo cherry tomatoes, ginger, cumin powder, coconut palm sugar and salt until pureed. Transfer to a measuring cup and set apart.

Heat olive oil in a pot. Over medium-low heat, sauté garlic and yellow onion, followed with the aid of cumin seeds, cinnamon stick, bay leaf and clove, until fragrant. Be cautious not to burn the spices. Add bell pepper and sauté for every other minute or , until slightly tender.

Add tomato puree and water. You'll want 2 cups of liquid to prepare dinner 1 cup of quinoa, and that quantity have to come from tomato puree and water mixed. (as an instance, if the puree measures three/four cup, upload 1- 1/four cups water to make 2 cups of liquid.) Add quinoa and stir to combine all substances.

Carry combination to a boil, then reduce heat to low, cowl the pot and simmer for 15 mins (or in step with package commands). Quinoa is cooked whilst the grain is translucent with a hoop round it. Flip off warmness and let cool for five–10 minutes. Fluff quinoa with fork before serving. Garnish with cilantro on top or stir in chopped cilantro for introduced flavor.

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