Mixed Quinoa Salad Served In Taco Shells: Quinola Mothergrain Review

Some food was introduced to me only after coming to the UK. Things like baobab fruit, kale, flaxseeds and quinoa. Four years back quinoa was the trend setter in the food market and internet food world. Everyone was talking about it, buying it, cooking it and writing about it on blogs. I too did some research and found out that the much hyped quinoa is actually healthy. Researchers, dietitians, health freaks everyone proved with their stories and data that quiona is health food superstar. Two years back I tried quinoa and posted Indian style steamed cakes- quinoa and oats dhokla recipe.

Quinoa, pronounced as ‘keen-wa’ is a great wheat-free alternative to starchy grains such as rice and pasta.  Recently Quinola Mothergain sent me three packets of red, white and black quinoa.

Pearl (white) - the smooth one.

Red-the nutty one.

Black- the crunchy one.

At Quinola they are convinced that you will fall in love with quinoa. That is why they only do quinoa based products. Their quinoa is Peru’s finest and tastiest and has won many awards for its quality. It gluten free, vegetarian and gets cooked in 20 minutes-what else could you wish for! Well they are also into express quinoa (one that is instant), baby quinoa and kids quinoa . For more detail on what is quinoa, what are the benefits and recipes do check-http://quinola.com/ 

They give you 5 reasons why everyone should try Quinola and I am totally convinced :)

I mixed 1/4 cup each of Quinola quinoa and tossed along with sweet corn, bell peppers and some seasoning and made a quick salad. It looked colourful and the taste was nutty, crunchy and smooth-all in one. Later, I filled the salad into taco shells for Mexican touch and to complete the meal. That is what I love about quinoa, you can serve it as a side salad, mix it up with chickpeas, beans or just some veggies, roll it tacos or enchiladas for a complete dinner meal -the ideas are endless.

Ingredients:

1/4 cup white (pearl) quinoa

1/4 cup red quinoa

1/4 cup black quinoa

1/4 cup sweet corn boiled

1/4 cup bell pepper chopped finely

1 green chilli chopped

Salt to taste

1 tablespoon olive oil/butter

1 teaspoon lemon juice

1 and 1/2 cups water

4 taco shells

Method:

Heat oil in a pan. Add butter/oil. Reduce heat to slow.

Throw all the three quinoa into the pan. Roast the quinoa on a slow flame till you hear popping sound.

Add water and salt. Cover and cook for 30 minutes. After 30 minutes, take a fork and fluff the quinoa seeds.

Mix bell peppers, sweet corn, green chilli and lemon juice.

Heat taco shells in the oven at 180C for 2 minutes. Fill the taco shells with quinoa salad and serve.

Notes:

You can use any kind of quinoa, not necessary to use all three kinds.

Mix boiled chickpeas, red kidney beans for more filling meal.

Serving suggestions.

Serve as a side salad with any main dishes like burger or pasta.

Roll this salad in tortilla wraps with some patties and serve.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Quinola Mothergrain for sending quinoa for review.

Mexcian Baked Sweet Potato Wedges, Paired With Jarritos Mexican Cola

Indian food- first love, first preference and first favorite, undoubtedly. What’s your next choice someone asked me, without blinking my eyes I replied-Mexican. Mexican cuisine is so much like Indian food- chillies, beans, tomatoes, corn, breads and their love for spicy food, -ah so similar to ours. On our visit to Sydney Australia when we were fed up eating burgers, subway sandwiches, pizzas and hunting for vegetarian food, we came across Mexican cuisine.

Tacos, burritos, enchiladas, quesadillas to salsa and beans- just name it and we had it all. Today I can cook Mexican dishes and very proudly say that it’s my second choice. You can see how well people in the UK have adopted Mexican cuisine-from street food, dedicated Mexican restaurants or on the menu at the local pub- Mexican food is everywhere. Knowing my love for Mexican cuisine when I was asked to review Jarritos Mexican Cola, with no hesitation I said yes. It is the new member in Jarritos family after the successful launch of its three tasty flavours – Lime, Strawberry and Mandarin. Take a look and see their flavours and you can touch the bottles on their site, no kidding, you can- http://www.jarritos.com/

Jarritos Mexican Cola is made from 100% natural sugar and is both low in sodium and cholesterol. Its sweet smell is completed by its traditional rich Cola taste with just the right amount of carbonation. Pair it up with any spicy snack, roasted nuts, pizzas but you won’t regret sipping it all alone too- the flavour is refreshing and wonderful. I haven’t still tried the other fruity flavours but I am surly going to mix in some alcoholic spirit and make my own cocktail (can't wait ;). Next time if you are visiting Mission Burrito, Benitos Hat, Chilango, Zapatista and Mexgrocer don't forget to try Jarritos-you won’t regret it :)

When winters are in full swing, who wouldn't want to nibble on hot and spicy potatoes wedges? I am in, my husband said, Mexican cola and Mexican baked potato wedges-perfecto! Two variations happened in this recipe- one I used I used sweet potato and secondly they are baked. No matter what, everyone loves potato wedges- on a gloomy cloudy day, when it rains cats and dogs or when you just want to enjoy your favourite TV series. This Mexican potato wedges are peppery and fiery hot so please adjust the spice level as per your taste. There goes the recipe.

Ingredients:

1 large sweet potato

2 tablespoon oil

1/4 teaspoon cayenne pepper

1/4 teaspoon red chilli sauce

1/4 teaspoon cumin powder

1/4 teaspoon oregano

Salt to taste

Method:

1. Wash the sweet potato well. You do not need to peel the skin.
2. Cut lengthwise into wedges.
3. In large mixing bowl mix oil and all the spices. Throw in wedges and mix. All the wedges must be coated well.
4. Preheat the oven at 180C for 10 minutes.
5. In a baking tray, line the aluminium/sliver foil. Arrange the wedges and cook for 8 minutes. After 8 minutes, flip the wedges and cook again for 5 minutes.
6. You know it’s done, when edges are crispy and have shrunk.
7. Serve hot.

Notes:

Feel free to use any type of potato.

I have used this organic cayenne pepper which is considered to be very healthy. You can use any red chilli powder or even flakes in this recipe.

You can use any flavouring of your choice ranging from simple paprika, chilli flakes, chaat massala, tandoori massala, Italian herbs like thyme, rosemary, basil etc.

Roasting time in oven may vary on the type of oven used. So increase or decrease the time taken for roasting depending on the type of oven used.

To freeze these wedges simply put them in a zip lock bag and store them in a freezer for up to 3 weeks. When needed, place them on lined baking sheet in single layer and pop them in an oven at 180 deg C for about 7-10 minutes

Serving suggestions:

Indeed goes well with ketchup, mayonnaise or yogurt. Serve as a side with burgers or pizzas.

From my recipes serve with roasted tomato chutney, strawberry dip, plum chutney or mango chutney.

You can also wrap these wedges in tortilla wraps or pita pockets.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Jarritos for sending bottles for review.

Tomato Salsa, The Indian Way. Served With Burts Lentil Waves

Chips, dip and a good movie- sounds like a good plan-isn't it?

While the food internet is busy these days producing and posting recipes with pumpkin for Halloween I am in no mood to follow them. With rains and gloomy weather would you not love to stay indoors, watch a movie and indulge into something refreshing that can remind you of summers? Oh yes ofcourse you would!!

Movie and munching goes together (well atleast for me) and while I was watching the food and cuisine oriented movie The Chef, I decided to try Burts Lentil Waves. Burts chips comes from Devon and are hand cooked in small batches with delightful seasonings options. When I opened the packet I loved the unique shape of the chips (like waves)-such cute ones that were perfectly crunchy and would surely be a crowd pleaser. Find more flavours here-http://www.burtschips.com/

'Sour cream and chives' was very good when eaten plain as it is, it has strong chives taste and smell which will linger on your taste buds for a long time-refreshing for sure. The other one was 'lightly salted' and yes it was lightly salted not like the other manufactures who adds tons of salt in their chips. Hey I did I tell you, how glad I am that they used lentils in the chips, I mean, being and Indian, that too a vegetarian lentils are part of our daily diet- having in chips was totally mind blowing. These chips will be great side with sandwiches, or toss it on pasta or salad for extra crunch and zing.

I decided to make Tomato Salsa-The Indian Way to escort with the lightly salted ones. Spicy, healthy and quick will be the best three words to describe it. It is one of those few recipes that has no rules to follow- just make it the way you prefer- add in or omit any ingredient/s. You literally need 5 minutes to make this Indian salsa-it is a winner recipe-oh trust me pleaaassse!! Do try this, you can thank me later.  Moving to the recipe.

Serves 2
Ingredients:

1/2 cup finely chopped tomato

1/4 chopped finely chopped onion

1/4 cup chopped cucumber

2 tablespoons finely chopped capsicum

1 clove garlic crushed

1 tablespoon lemon juice

1 pinch chilli flakes

1/4 teaspoon black pepper powder

1/4 teaspoon dried oregano

Salt to taste

1 tablespoon chopped coriander leaves

Method:

Mix garlic, tomatoes, onion, cucumber and capsicum well in a bowl.

Next mix in chilli flakes, oregano, coriander leaves and black pepper powder.

Lastly add in lemon juice, salt and chopped coriander leaves. Serve immediately.

Notes:

Deseed the tomatoes and then chop them. All the veggies must be finely chopped.

Once you mix the salt and lemon juice, serve immediately because salt will make salsa runny and watery.

If you are making for party or get-together, chop vegetables beforehand. Just mix the spices before serving.

My husband loves boiled sweet corn in it. So go ahead and add if you wish.

Serving suggestions:

Serve with chips as a dip.

Serve as side salad with burnt garlic pasta or red winepasta.

Else top this salsa on a toasted bread or crackers and serve as bruschettas.

Fill this salsa on pita pockets or wraps with falafels or patties.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Burts Chips for sending Lentil Waves  for review.

Vegetarian Grilled Quesadilla- Italain Style

The Wiki Says -- A quesadilla is a Mexican food made primarily of cheese inside a folded corn or wheat tortilla and cooked until the cheese melts. ...In simple language Quesadilla is a Mexican style stuffed paratha which has a yummy cheesy filling.

It is an ideal party snack which can be enjoyed with tea, coffee and can be had at anytime. I wanted to try this recipe from a long time, perhaps was waiting for a nice weather :-). I was very happy with the result, all I can say is that it’s my new favorite Italian dish (oh yes! I like it more than pizza.) I missed my brother while eating them because he is mad about Italian food. I mailed him the pic and he was so tempted. :)He wants me to cook this for him when I am in India next time.

Ingredients:

6 flour tortillas

1 cup grated cheese ( i used mozzarella)

1 cup chopped mushrooms

1 cup finely chopped onions

¼ cup finely chopped cabbage

¼ cup finely chopped green bell peppers

1 cup finely chopped fresh tomatoes

Butter/oil for toasting the tortillas

Salt and pepper to taste to taste

Oregano,basil,thyme mix-2 tbsp

Method:

Heat oil in a pan, saute the onions, mushrooms and green bell peppers until tender. Turn off heat. Add cabbage, tomatoes, salt,Oregano,basil,thyme mix and pepper and set aside this vegetable mixture.

Heat a frying pan to medium heat.

Take one flour tortilla and place it in the pan. Spread some butter/oil on the tortilla. Toast the tortillas for about 10 seconds each side until air pockets begin to form within the tortilla.

Spread about 2 tablespoons of the vegetable mixture over one half of the tortilla. Add about a tablespoon of cheese on top of this vegetable mixture.

Fold the tortilla covering the mixture into a half moon shape or semi circle. Press down on the tortilla for a few seconds, allowing the cheese to melt.

Take the tortilla and toast in sandwich toaster- Like in a pic below.

 If you don’t have a sandwich toaster like mine (grilled), then you can toast it in the pan itself till brown spots appear.

Serve with the lettuce, salsa or chutney

Tips:-The stuffing for the quesadillas can be anything of your choice, cooked, uncooked, any vegetables like sweet corn, baby corn, carrots, peas, beans etc. Experimenting can be lot of fun.

-It is a very good snack for parties; just keep the stuffing ready and serve hot when guests arrive.

Mexican/ Spanish Rice

A Mexican inspired dinner is not complete without a heaping side of Mexican Rice. I love the aroma of oregano and the beautiful color that kidney beans add to the dish. Oh by the way…in Mexico, this delicious rice recipe is called just rice or “arroz”.

Ingredients:

Oil – 1 Tbsp
Long Grain Rice/ Basmati Rice – 2 cups
Onion/ Pyaz – 1/2 large, chopped
Kidney Beans/Rajma – 1 can, washed and drained
Bell Pepper/ Capsicum/ Shimla Mirch – 1 medium, chopped
Garlic  Crushed/ Lehsun – 2 tbsp
Oregano – 1/2 tsp
Salt – to taste
Tomato Sauce – 1/2 cup
Water – 3 cups
Cilantro or Green Onions for garnishing

Method:

1. Heat Oil in a non-stick pan on medium heat.
2. Add Rice and saute until the rice turns a light golden brown.
3. Add Onion and saute for 1-2 minutes.
4. Add Kidney Beans, Bell Pepper, Garlic Powder, Oregano, Salt, Tomato Sauce and Broth. Mix well.
5. Allow the mixture to come to a boil, stir gently, turn the stove down to a simmer, cover the pan and cook for 15 minutes.
6. Turn off stove and fluff up rice gently with a fork.
7. Garnish with chopped cilantro or green onions.

Tip: If you do not want to use canned beans then soak beans overnight and then next day boil beans in the pressure cooker.