Samosa Quinoa Bowl
1 medium potato, cubed finely
coconut oil, as needed
1/4 onion
2 cloves garlic
1 cup dry quinoa
2 1/2 teaspoons ground coriander
2 teaspoons cumin
1 teaspoon ground mustard seed
pinch cayenne pepper
sea salt, to taste
1/3 cup peas
1/2 teaspoon turmeric, optional (for color)
drizzle olive oil
1. Preheat oven to 400 degrees F and line a baking sheet with parchment. Coat potato with coconut oil, and spread on prepared sheet. Roast until tender. You could also boil them if you'd prefer.
2. Heat a frying pan to medium-low, cook onions and garlic until onions are translucent. Cook quinoa with water according to package directions. Add more oil into onion pan, add the cooked potatoes.
3. Add in all of the spices except turmeric. Cook spices for a minute or so. Add into the pot of cooked quinoa.
4. Season with salt and turmeric, add in peas and put a lid over quinoa in order for the flavors to infuse. Drizzle olive oil and stir in.
Check out: http://www.sketchfreevegan.com
Source of recipe: We try to eat as much quinoa as we can, and I purchased some pre-rinsed quinoa which convinces me to make it even if I don't feel like it. Gotta use it up! We love samosas and Indian food has a special place in our hearts. We haven't even considered making gluten-free vegan samosas, but after making this dish we are adding it to our list. This is a rather easy meal that can be made in advance and stored in the fridge; the flavors will only get better with time. Love how turmeric makes everything so yellow and bright!
SO HOW'D IT GO?
This was a very tasty and simple dish to make, perfect for a weeknight. I have never eaten quinoa and potato together before, but it was excellent. I added a bit extra potato and peas to the dish, but basically followed the recipe otherwise. It was served with steamed kale.
This was really good! I added more of the spices, added some curry, and also a little bit of soy sauce, which helped bump up the flavor.
We thought this was quite good - basic, but pretty delicious. I added carrots and some leftover cauliflower - boiled them with the potatoes....used 4 cloves of garlic and added a ton of spice - I didn't measure, I just dumped them in, so I'm sure I used a lot more than what was called for - I always do. Added some sriracha on top - yum!
This was really good! I doubled the potatoes and peas, roasted the potatoes in spices, and sauteed the onions, garlic and peas in the coconut oil and spices. I also added curry powder and black salt (or pink Himalayan salt). When I combined the quinoa, veggies, and potatoes it tasted really yummy--but I found that the roasted potatoes made it a bit on the dry side--I ended up adding a little bit of salsa (it's just what I happened to have in the fridge...) and some rooster sauce (I love everything really spicy!) and it made it PERFECT! It really came out super tasty--I liked this recipe a lot--also, I was thinking if you decided to boil the potato you could make a potato-quinoa mash that would probably taste excellent as a samosa filler! I think I am going to try that next! <3
this was pretty good, a little bland, but in a good way. I would make again. Thanks for posting! OH, and i like the idea about using it in a wrap of some sort!
This was ok. I liked it better room temperature than warm. Might make a wrap out of it for the leftovers.
This was pretty good. It was a bit bland-next time I will double the spices. ;-) Thanks for sharing!
This was lovely! I added carrots, extra peas, and used 2 potatoes instead of 1. Next time I may add some cabbage, too, just to make it a little more veggie-full. Thanks for a delicious and very flexible recipe! ;)b