Quinoa Pasta


    200 gms quinoa pasta
    Salt to taste
    1 inch ginger
    2 garlic cloves
    2 green chillies
    1 tsp Figaro Olive Oil
    ½ tsp asafoetida (hing)
    ½tsp turmeric powder
    8-10 curry leaves
    1 cup moringa leaves
    5-6 cherry tomatoes
    ¼ cup coconut milk
    2-3 tbsps pasta cooking water
    12-16 peanuts
    Juice of ½ lemon
    Microgreens for garnishing

preparation method

1. Boil sufficient water in a non-stick pan. Add salt and pasta and cook till the pasta is al dante.
2. Thinly slice ginger and garlic and slit green chillies.
3. Heat Figaro Olive Oil in another non-stick pan. Add ginger, garlic and green chillies and saute.
4. Add asafoetida, turmeric powder, curry leaves, moringa leaves, halve the cherry tomatoes and salt and sauté for 2 minutes.Add coconut milk and pasta water and mix.
5. Drain the pasta and add to the pan.
6. Grind peanuts to a fine powder. Reserve some and add the remaining to the pan alongwith lemon juice and mix well. Switch of heat.
7. Garnish with microgreens, sprinkle reserved peanut powder and serve hot.

Serving Suggestions

    Serve 2
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By: Chef Vicky Ratnani

Show: Health Maange More

Prep:20 Mins Cook: less than 15 min

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