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Categories:
olive oil garlic yellow onions green peppers broccoli florets carrots turmeric paneer paprika mango salt tajin seasoning Asian Sweet Ginger Galic chilli peppers
Viewed: 51 - Published at: 4 years agoIngredients
- 3- 1/2 cups Cooked Red Quinoa
- 3 Tablespoons Olive Oil
- 1 Tablespoon Dried Garlic
- 1 cup Yellow Onions, Finely Chopped
- 1 cup Green Peppers (finely Chopped)
- 2 cups Broccoli Florets
- 2 cups Frozen Peas And Carrots, Chopped
- 2 Tablespoons Turmeric Powder
- 3 cups Paneer, Chopped
- 1 teaspoon Paprika
- 1 teaspoon Mango Powder
- 1/2 teaspoons Salt
- 2 teaspoons Tajin Seasoning
- 4 teaspoons Asian Sweet Ginger Galic Seasoning
- 6 whole Hot Chilli Peppers
Method
- Cook quinoa as per instructions on the package.
- Heat oil in a wok over medium heat and add garlic to it.
- As soon as garlic starts to change color, add onions and saute until translucent.
- Add green peppers and broccoli.
- Cover and cook over medium heat until the veggies are soft but crunchy.
- Add peas and carrots, and turmeric powder.
- Mix well and cook for 12 minutes.
- Toss in paneer and mix well until all the paneer pieces are properly coated with the turmeric powder.
- Add rest of the seasonings/spices in the wok and mix well.
- Cover and cook for 34 minutes.
- Add the red quinoa and mix well.
- Toss in the chilli peppers, cover and cook for another 57 minutes in a low flame.
- Turn off the heat and serve hot.
