I have never been among those who make meal plans with the same god damn thing on the menu for each day of the week. I find that insanely boring! Even if I have a particular food item everyday, I try to introduce variations so that I maintain the excitement.
For example I have a different smoothie every god damn day and I try to introduce variations in that as well, sometimes with the different non dairy milks, sometimes with different berry combinations or sometimes with different sweeteners. After all, what is life without a little variations.
So today I have a fantastic paleo version of a staple breakfast made in the Indian subcontinent – Poha. Essentially Poha is made with flattened rice that tends to be a spicy with a mild sweet flavor served with a dash of lime. I am going to maintain the flavour and replace the flattened rice with cooked quinoa for our recipe.
Lets get going then:
- Quinoa: 1.5 cups
- Coconut oil – 1 tablespoon
- Mustard seeds – 1/2 teaspoon
- Curry Leaves: 2 sticks
- Green chillies – 2 (finely chopped – if you are like me who loves the taste of spicy green chillies feel free to add more chillies)
- Onions: 1/2 (finely chopped)
- Turmeric – 1/4 teaspoon
- Coriander powder – 1 teaspoon
- Chilli powder – 1/2 teaspoon
- Himalayan sea salt – to taste
- Coconut sugar – 1 tablespoon
- Dry or fresh coconut flakes
- Coriander leaves – 2 tablespoons (finely chopped)
- Dash of freshly squeezed lime
- Cook the quinoa exactly like you would cook rice by adding it to cooking pot and covering it with double the quantity of water. You will know the quinoa is cooked when all the water is absorbed by the quinoa and tiny little white curly tails have emerged from each of its granules. This should take you about 15 minutes.
- Take another cooking pot and add coconut oil to it while keeping the flame at medium
- Once adequately heated add the mustard seeds to the oil. Your mustard seeds should start crackling immediately
- Immediately your curry leaves and chopped chillies to the oil
- Cook the chillies for about 30 seconds and then add the chopped onion
- Cook the onions until golden brown and add rest of the spices to the oil mix (i.e. turmeric, chilli powder, coriander powder)
- Mix well for another 30 seconds
- Now add your cooked quinoa to the spices and mix well so that the quinoa is evenly quoted with spices and the oil
- Add Himalayan sea salt and coconut sugar at this stage
- Mix for about a minute and turn off the heat
- Serve immediately by garnishing the quinoa with coriander leaves and fresh coconut flakes (dry flakes works work perfectly well too) and a dash of freshly squeezed lime.
Enjoy you piping hot breakfast and don’t forget to leave a comment below.