Tag Archives: Quinoa

Quinoa, The Kedgeree Way

Quinoa Mackerel Kedgeree

  • Servings: 1
  • Difficulty: easy
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Quinoa, The Kedgeree Way








The original idea was to use quinoa instead of rice in a mackerel kedgeree. However, for some reason, my water judgement went a tad haywire and so I ended up with a quinoa kedgeree which was a bit wet. Still, the end result was really delicious and I will be repeating the recipe (with more success the next time I hope!).

The mackerel used here was fresh. But for kedgeree, tinned fish would work quite well.

My following version of quinoa mackerel kedgeree is adapted from Jack and Jamie.

enjoy hot with wedges of lime or lemon


2 Medium sized mackerel

2 Bayleaf

4-5 Peppercorns

1/2 Cup uncooked quinoa

2 Onions

1 Head garlic

2 Tomato

1 Cup green pea

A handful of spinach

2-3 Green chilli

Fresh ginger the size of your thumb

3-4 Sprigs fresh parsley

1-2 Teaspoons ghee

1 Teaspoon mustard seeds

3-4 green cardamom

1 Teaspoon turmeric powder

1 Teaspoon coriander powder

1 Teaspoon cumin powder

1 Teaspoon garam masala

Salt to taste

1 Egg

Juice of 1 Lime or lemon


  1. First, prep the mackerel. Place it in a pan and add water just enough to cover the fish.
  2. Add a pinch of salt, bay leaf and peppercorn.
  3. Bring to boil, lower heat, cover and simmer for about 8 to 10 minutes till the fish is cooked.
  4. Remove the fish to a plate and let it cool down.
  5. Reserve the poaching liquor (you can remove the bay leaf and peppercorn if you like).
  6. Once the fish is cool enough to handle, separate the flesh from the bones.
  7. Leave the flesh in large chunks and set aside.
  8. Wash and chop the spinach.
  9. Wash the green pea.
  10. Peel, wash and dice the onion,.
  11. Peel and slice the garlic.
  12. Wash and chop the tomato.
  13. Wash and slice the chilli.
  14. Wash and grate the ginger.
  15. Wash and chop the parsley.
  16. In a bowl, combine the powdered spices – turmeric, cumin, coriander and garam masala.
  17. Heat the ghee in a frying pan.
  18. Once it is hot, lower the heat and add the mustard seeds and green cardamom.
  19. Stir for 30 seconds and throw in the chopped onion and salt to taste. Cover and cook for 5 minutes.
  20. Uncover and add the garlic, ginger and green chilli. Cover and cook for 5 more minutes.
  21. Uncover and add the chopped tomato. Cover and cook for 2 to 3 minutes.
  22. Uncover and add the quinoa, peas and powdered spices. Mix well.
  23. Now measure the poaching liquor and add it to the pan along with additional water, if required. Usually, the ratio of quinoa to water is 1:2 or 1:3.
  24. Stir everything together, bring to boil, cover and cook for 20 minutes.
  25. While the quinoa is cooking, hard boil the egg.
  26. At the end of 20 minutes, uncover the quinoa pan and add the spinach, lemon juice and mackerel flesh. Combine very gently making sure that you don’t break up the fish.
  27. Cover and cook for 5 minutes till the spinach is wilted.
  28. Take the pan off the heat.
  29. Shell and quarter the egg.
  30. Plate the quinoa kedgeree. Garnish with parsley and egg quarters. Enjoy hot.


Quinoa, The Mexican Way

Quinoa, The Mexican Way

  • Servings: 1
  • Difficulty: easy
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Quinoa, The Mexican Way








I feel as if I am on a mission going around the world the quinoa way. Having made it Italian and Indian style, today we head to Mexico.

Idea for this recipe came to me as I had an unused jar of Discovery chipotle paste in my cupboard. I decided to make use of it in this quick and delicious quinoa recipe.

Ideally, should have used green pepper and sweetcorn kernels. However, since I had eaten sweetcorn just the other day, I decided to use yellow pepper and courgette instead (I think courgette is called calabacitas in Mexico).

Wanted to garnish with some diced avocado and a dollop of mild yoghurt (instead of sour cream) but the avocados I have at the moment are unripe (seen in photo above) so had to pass.

Nevertheless, this recipe is delicious as is.

dig into a comforting bowl of smokey, spicy, cheesy quinoa with kidney beans and vegetables

Since courgette is a delicate vegetable and I didn’t want it overly mushy, I cooked quinoa separately and added it towards the end rather than cook everything together.

If you don’t have chipotle paste, you can use Mexican seasoning instead.


1/2 Cup uncooked quinoa

1/2 Cup boiled kidney beans

1 Courgette

1 Yellow Pepper

10-12 Cherry tomato

2 Onions

1 Head of garlic

2-3 Fresh chillies

1 Stock cube (I used chicken)

1 Tablespoon chipotle paste or Mexican seasoning

1 Tablespoon grated sharp cheese (I used Cheddar)

1-2 Teaspoons oil

Handful of fresh coriander (including stalk if tender)

Salt to taste


  1. First, cook the quinoa. Bring 1.5 cups of water to boil.
  2. Add the stock cube and quinoa, lower the heat, cover and cook for 20 to 25 minutes.
  3. Take the cook quinoa off the burner and let it rest.
  4. Rinse the kidney beans and add them to the cooked quinoa.
  5. Peel, wash and finely chop the onion.
  6. Peel and chop the garlic.
  7. Wash the cherry tomato.
  8. Wash, top, tail and dice the courgette.
  9. Wash and slice the chilli.
  10. Wash and leave the coriander to dry on some kitchen towel.
  11. Heat the oil in a pan. When it turns hot, lower the heat and add the onion, garlic, chilli and salt to taste. Mix well.
  12. Cover and cook for 4 minutes.
  13. Uncover and add the cherry tomato. Mix well.
  14. Cover and cook for 4 minutes.
  15. Uncover and throw in the chopped courgette along with the chipotle paste/seasoning. Mix well.
  16. Cover and cook for 7 to 8 minutes.
  17. Uncover and add the cooked quinoa and kidney beans.
  18. Mix thoroughly and sprinkle the grated cheese on top.
  19. Cover and cook for 5 minutes.
  20. Take off the burner and let it rest for 5 more minutes.
  21. When you take the lid off, you will see that the cheese has melted beautifully.
  22. Garnish with coriander and serve hot.

Quinoa, The Indian Way

Quinoa Pohe/Quinoa Upma

  • Servings: 1
  • Difficulty: easy
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Quinoa Pohe/Quinoa Upma








As I had mentioned in my yesterday’s post on Rösti/Latke/Potato Pancake, at times, defining a dish becomes a bit tricky. Often, there is an overlap either in terms of ingredients used or how it is cooked.

What is interesting is how this dilemma is not confined to global foods but is also evident in culture specific ones. India, with its numerous states and sub-cultures, offers a hugely diverse food experience. Each region has its own take on the ubiquitous staples.

Today’s recipe of quinoa started off as an upma but ended up as a pohe (flattened rice). The quinoa is cooked the upma way (by adding water to the grain) but the end result is fluffy, separate grains of cooked quinoa which is similar in food experience to pohe.

so, do I call this dish quinoa upma or quinoa pohe

If you try it, you decide. But try you must because it is a very quick cooking method of making quinoa which is also absolutely delicious. Quinoa is any day more nutritious than pohe and the addition of vegetables, peanuts and two types of split gram means that in terms of health benefits, this one is packed to the hilt.


1/2 cup uncooked quinoa

1 Large onion

2 Tomato

1/4 Cup sweet corn kernels

1/4 French beans chopped

10-12 Curry leaves

2-3 Green chillies

Fresh ginger, the size of your thumb

1/2 Cup fresh coriander

1 Tablespoon raw peanuts

1 Tablespoon split bengal gram (chana dalia)

1 Tablespoon split, skinned black gram (urad dal)

1 Teaspoon mustard seeds

1 Teaspoon turmeric

1 Tablespoon freshly grated coconut (dessicated will also do)

1 Teaspoon asafoetida (optional)

Salt to taste

1-2 Teaspoons oil


  1. Peel, wash and finely chop the onion.
  2. Wash and dice the tomato.
  3. Wash the sweet corn kernels and chopped french beans.
  4. Chop and wash the coriander.
  5. Wash and finely slice the chilli.
  6. Peel, wash and finely grate the ginger.
  7. Heat the oil in a frying pan.
  8. When it is hot, lower the heat and add the mustard seeds.
  9. Once they start spluttering, add the asafoetida (if using).
  10. Add the curry leaves.
  11. Give it a stir and throw in the urad dal.
  12. Mix around for about 30 seconds till the urad dal turns a shade darker.
  13. Next, add the peanuts and chana dalia. Stir for about a minute or so.
  14. Add the chopped onion, chilli, ginger and turmeric.
  15. Mix well, cover and cook for 3 to 4 minutes.
  16. Uncover, ad the tomato and salt to taste. Cover and cook for 2 to 3 minutes.
  17. Uncover and add the quinoa. Stir around for 3 to 4 minutes to toast the quinoa a little bit.
  18. Now add the sweet corn kernels, chopped french beans, grated coconut and 2 and 1/4 cups of water.
  19. Mix well and turn the heat to high. Once it starts bubbling, turn down the heat, cover and cook for 20 minutes.
  20. The quinoa should be cooked after 20 minutes (you will see its “tails”).
  21. Add the chopped coriander, mix thoroughly and serve.
  22. Enjoy hot.

Salmon Fishcake With Oats & Quinoa

Salmon Fishcake With Oats & Quinoa

  • Difficulty: easy
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Salmon Fishcake With Oats & Quinoa








I love all sorts of seafood and considering the fact that I live near a sea, it is kind of ironic that it has taken three months of blogging for fish to finely make an appearance on Kooky Cookyng.

The reality is that it is really difficult to find good quality seafood where I live and so I am not able to eat it as often as I would like to.

I have finally resorted to buying canned tuna and salmon in order to incorporate fish in my diet. So you can expect more fishy recipes in the future.

Salmon Fishcake With Oats & Quinoa UncookedToday’s salmon fishcake were made using John West pink salmon.

to give them a healthy twist, I replaced mashed potato with oats and quinoa

I also decided to incorporate some vegetables to up the nutritional value.

The fishcake were finally dusted in semolina as I didn’t have breadcrumbs.

Since I was also out of tartar sauce, I had these with some Colemans mustard and sriracha hot chili sauce (as can be seen in the photo above). Maybe a bit of an odd partnership but it totally worked.

You can also serve some steamed vegetables on the side if you like.


200 Grams cooked, deboned flesh of salmon

1/2 Cup quinoa

3 Tablespoons quick cooking oats

1 Egg

2 Onions

1 Head garlic

1 Yellow pepper

1/2 Cup peas

2-3 Red chilli (optional)

1  + 1 Teaspoon olive oil

Salt to taste

Semolina or breadcrumb for dusting


  1. Make sure that the salmon flesh doesn’t have any bones.
  2. Cook the quinoa according to instructions on the packet. Cool and set aside
  3. While the quinoa is cooking, peel, wash and finely chop the onion.
  4. Peel and slice the garlic.
  5. Wash, de-core and de-seed the yellow pepper. Chop it finely.
  6. Wash the green peas.
  7. Wash and slice the chilli (if using).
  8. Heat one teaspoon of oil in a frying pan. Add the chopped onion, chilli (if using) and garlic. Cover and cook for about 5 minutes.
  9. Uncover, throw in the yellow pepper and peas. Cover and cook for further 5 t o7 minutes till both are soft.
  10. Let this vegetable mixture cool down.
  11. Beat the egg.
  12. In a mixing bowl, combine the salmon, cooked quinoa, cooked vegetables, beaten egg and oats. You can use your hand or a spoon. I find it easier to mix with my hand since it gives me an idea as to whether the mixture is stiff enough to form balls.
  13. If you find that the mixture is too moist, add some more oats.
  14. Shape the cakes according to the size you like.
  15. Refrigerate them for a couple of hours. This will allow for the oats to absorb any excess moisture and for the fishcake to firm up a bit.
  16. When you are ready to cook them, dust them in semolina or breadcrumb.
  17. Heat one teaspoon of olive oil in a frying pan, making sure that it is spread across the entire surface of the pan.
  18. When the oil is hot, gently place the cakes. Be careful that they don’t touch each other.
  19. Lower the heat and let them cook for about 20 minutes.
  20. Flip them over, again with gentle hands. I find a table knife better for this task than a spatula.
  21. Cook the other side for 20 to 25 minutes.
  22. Serve hot with wedges of lime/lemon and sauce of your choice.

My Experience Popping Amaranth Seed, Pearl Millet, Quinoa & Unhulled Barley

Popping Amaranth Seeds, Pearl Millet, Quinoa & Unhulled Barley








I have spent this Sunday morning playing around with grains in my kitchen cupboard.

Wanted to pop some amaranth seeds as I will be using them for a totally kooky experimental dinner tonight. While I was at it, I thought I would try out pearl millet, quinoa and unhulled barley as well.

The method I used was dry heat one taken from here.

The photo above shows all four grains after they have been popped. Top row: Left – amaranth seeds; Right – quinoa. Bottom row: Left – pearl millet; Right – unhulled barley.

Popped Amaranth SeedAmaranth seeds (right) popped really nicely and very quickly (compared to popcorn).






Popped Pearl MilletPearl millet (left) was not very successful, only a few grains popped. But even those which didn’t pop were nice to munch on.






Popped QuinoaQuinoa (right) made a lot of popping sound and the taste is of a popped grain although it doesn’t look popped; it looks like dry roasted quinoa.





Popped Unhulled BarleyUnhulled barley (left) was the most surprising one of the lot. It split open to reveal the white popped bits inside each grain although it did not fully pop. When you eat it, it tastes just like popcorn.





If you decide to pop these (or any other) grains, I would suggest that you try one spoonful at a time to see whether or not they pop. Also please make sure you cover the pan with the lid while the popping is happening else the grains may fly all over your kitchen (am suggesting based on personal experience!).


  1. Heat a wide based frying pan with a tight fitting lid on.
  2. Once the pan is very hot, keep the heat on its highest level, remove the lid and add one spoonful of the grain of your choice.
  3. Cover with the lid and keep shaking the pan, holding the lid with one hand.
  4. You will know they are popping when they start making the popping sound.
  5. Take the grains off the heat when the popping sound stops or reduces.
  6. Tip them onto a dry plate and let them cool down before using or storing.


  1. Even the grains which remain “unpopped” after the popping procedure are quite nice and crunchy so don’t discard them.




Quinoa With Pepper & Pistachio

Quinoa With Pepper & Pistachio









I love quinoa for its sheer versatility and ease of cooking. From salad and stuffing to soup, sauté and one-pot meal, all can welcome quinoa with open arms!

quinoa is my go-to mate when I want to rustle up a fuss-free, quick dinner

Ingredients for Quinoa With Pepper & PistachioToday’s quinoa recipe is one I made up as I went along. The original idea was to add some fresh peas (they are in season and I have plenty to get through so look out for green pea recipes in coming days!) but this would have become too much so I dropped the idea.

Here are the key ingredients: pepper, pistachio, parsley, tomato, onion, chilli and anchovy.

I also added a bit of cheese and finished off the dish with toasted pistachio and a sprinkling of sumac.

Anchovy and sumac are optional. I included them for a bit of flavour.

I added the parsley to the vegetables because I wanted toasted pistachio to be the start texture provider, not uncooked parsley. You can add this herb add the end if you prefer.

the combination of cooked quinoa and toasted nuts is spot on


3/4 Cup uncooked quinoa

1 Pepper

2 Onions

2 Tomatoes

2 Chillies

A small bunch of parsley

1 Tablespoon pistachio

1 Tablespoon hard cheese of your choice

1 Tablespoon olive oil

1 Tablespoon anchovy (optional)

A pinch of sumac (optional)

Salt to taste


  1. First we need to toast the pistachio. Halve them and put them in a (preferably non-stick) frying pan. Place the pan on low heat and let the nuts toast for about 5 to 7 minutes. At the end, you will start getting a nice roasted aroma which is when you can take them off the heat and transfer to a bowl. Do not brown the pistachio.
  2. Now, prep the vegetables. Wash, core, de-seed and chop the pepper.
  3. Peel, wash and dice the onion.
  4. Wash and finely chop the tomato.
  5. Wash and chop the parsley.
  6. Wash and slice the chilli.
  7. Crumble or roughly chop the cheese.
  8. Heat the frying pan in which you had toasted the pistachio.
  9. Add the oil and anchovies (if using) and lower the heat.
  10. Add the onions and chillies along with some salt. Stir around a bit, cover and let the onions cook for about 5 minutes.
  11. Next, add the pepper, tomatoes and parsley. Once again cover and let the vegetables cook for 5 more minutes.
  12. Rinse and add the quinoa to the vegetable base along with one-and-three-quarter cups of water.
  13. Mix well, cover and let the quinoa cook for 20 minutes.
  14. Uncover, add the cheese, mix well, cover and cook for further 5 minutes.
  15. Take the pan off the heat and let it rest for a few minutes.
  16. Uncover, sprinkle the toasted pistachio. Also add some sumac if using.
  17. Mix well and serve.

Here are the pistachio being toasted. Keep moving them around the pan so as not to burn or brown them.

Toasting Pistachio for Quinoa With Pepper & Pistachio









Quinoa, The Italian Way

Quinoa, The Italian Way









I think quinoa has become a victim of its own success. It has swayed from being THE food on all the foodies’ list to THE food a lot of people don’t want to know or read about. A pity because it is one of the most versatile, healthy grains to keep in your kitchen cupboard and works well in soups and casseroles, in salads, for stuffing, to make fritters and burgers and even in desserts.

Today’s recipe has an Italian influence courtesy anchovies, pine nuts and basil. Co-incidentally, I had timed my cooking to an episode of The Sopranos (TS) (the one in which Tony & Co. host a card game and Frank Sinatra Jr. makes a guest appearance). 20 minutes of TS, 15 minutes of cooking the vegetables, 8 minutes of cooking the quinoa, finish TS while quinoa is resting.

I wonder if Tony ever ate quinoa

Probably not, looking at the kind of food they showcase. But hopefully, the late amazingly great Mr. Gandolfini did.

So onwards with today’s Italian inspired quinoa.


1 Cup quinoa

2 Cups water

Stock cube (chicken or vegetable)

One tablespoon olive oil

One tablespoon anchovies*

One courgette

10-12 Cherry tomatoes

One yellow pepper

One large onion

One head of garlic

One tablespoon Italian seasoning*

One tablespoon piquant cheese*

A handful of basil leaves

1-2 Tablespoons pine nuts

A handful of black olives, sliced

Salt to taste


    1. Put the quinoa in a saucepan along with the water and stock cube. Ratio of quinoa to water should be 1 : 2 (one part quinoa, two parts water). Cook for about 15-20 minutes (or according to instructions on your packet).
    2. Once the quinoa is cooked, let it rest for 5 minutes and then fluff it with a fork. Keep aside.
    3. Now prepare the vegetables. Peel, wash and chop the onions.
    4. Peel and slice the garlic.
    5. Wash and dice the yellow pepper.
    6. Wash and dice the courgette.
    7. Wash the cherry tomatoes.
    8. Wash and shred the basil.
    9. Heat a skillet. Once hot, add the pine nuts. Stir them for 2-3 minutes till they are nicely toasted.
    10. Remove the pine nuts to a plate.
    11. Put the skillet back on heat and add the oil. Once hot, add the chopped onions and sliced garlic. Add salt, give it a stir, cover and cook for about 5 minutes.
    12. Once the time is up, open the lid and add the yellow pepper, cherry tomatoes and courgette along with the anchovies, seasoning and basil. Mix well, cover and cook for 10 more minutes. At the end of 10 minutes, once the vegetables are cooked, you may see some of their juices. That is perfectly fine.
    13. Next, add the cooked quinoa, olives, pine nuts and cheese.
    14. Combine well, cover and cook for 10 minutes so that the quinoa is heated through and absorbs all the juices.
    15. Turn off the gas, let it rest for about 5-10 minutes before serving.


  1. I used anchovies marinated in olive oil and used this oil this for cooking.
  2. You can cook the quinoa ahead of time. Mine was cooked a few hours beforehand.
  3. I had used Marigold Swiss Vegetable Bullion powder. You can use chicken stock cube if you prefer.
  4. For seasoning, I had used Laura Santini Umami Paste No. 5.
  5. I find that slicing garlic along its length is much more flavourful than in roundel. Not sure the reason why.
  6. For cheese, I went the Spanish way since I had Manchego in the fridge. It worked as well as goat’s cheese. Use any piquant cheese. A little bit is all you need.
  7. If there is any leftover, you can use it to stuff aubergines or add it in a soup.

A look at the vegetables I used for this Italian inspired quinoa.

Vegetables for Quinoa









Vegetables being cooked. Aren’t they a picture of health?!

Vegetable Base for Quinoa









This is the end result. Not sure why it photographed as yellow since the quinoa was white (as you can see from the photo at the top of this post).

Italian Style Quinoa