Tomato Quinoa Recipe – Sharmis Passions

Tomato Quinoa is a tangy, spiced meal made by cooking quinoa and tempering it with onion, tomatoes, spices and veggies. Tomato Quinoa is a healthier version of tomato rice with its fibre content and a filling treat for people on diet and diabetes.

You can make this in 30 minutes and it comes out delicious and satisfying. This is quite healthier version of tomato rice because quinoa has more fibre and protein. It is filling and good for people on diet and those watching blood sugar.

About Tomato Quinoa

Tomato Quinoa is made using quinoa grain, tomatoes and simple spices. Quinoa is cooked soft and fluffy first. Then fresh tomatoes are cooked down with onions, garlic and spices like sambar powder and cumin. This is a good option when you want something quick and nutritious to eat.

The texture is light and fluffy. Each grain of quinoa stays separate and doesn’t clump together. The quinoa absorbs all the spice flavours. It is a flexible recipe which can be adjusted to your taste. The tomato masala coat every grain has tangy taste from tomatoes and warm spice flavour from sambar powder.

You can add in vegetables of your choice like carrot, brinjal, beans and small onion. They gives taste and nutrition, also cook the vegetables until soft but do not overcook. The dish tastes good hot or warm and pairs well with papad. It is simply a great option for a light satisfying meal.

I usually make this for healthy meal with more nutrition. My family love it because it feel different from regular dal rice. The combination of quinoa and sambar spices feels fresh and interesting.

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Tomato Quinoa Video

Tomato Quinoa Ingredients

• Quinoa – Quinoa is used as main grain for this dish. It has high fibre and protein which makes it healthier than rice.
• Tomatoes – Tomatoes are added for tangy flavour and soft texture. Fresh tomatoes give natural taste to the masala.
• Onion – I used onion as base for tempering. It is soft and blends well with tomato masala.
• Garlic – I added garlic for aroma and flavour.
• Green chilli – I used for spice and freshness. You can add more or less based on how spicy you like it.
• Sambar powder – This give all the sambar spice flavours at once and warm flavour. It gives authentic taste to tomato masala.
• Cumin seeds – I used cumin seeds for tempering and aroma. They give nutty flavour to the dish.
• Clove and cinnamon – I added these for warmth and depth. They make the masala taste richer and more complex.
• Coriander leaves – I used coriander leaves at end for fresh taste. They add colour and light flavour.
• Oil – I added oil for cooking quinoa and tempering spices. It help flavours release and masala cook well.

How to make Tomato Quinoa Step by Step

1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.

2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking. Simmer the flame and cook covered for 15-20 minutes.

3.You will see a small tail coming out and quinoa should have absorbed all the water. After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.

4.Heat oil in a pan – add clove and cinnamon, then jeera let it splutter. Add green chilli and garlic fry for a minute.

5.Then add onion fry until transparent then add chopped tomatoes saute till mushy.

6.Add sambar powder, give a quick saute then cook covered for few minutes until its mushy and raw smell leaves completely.

7.Add cooked quinoa, toss well finally add coriander leaves give a quick toss and switch off.

Serve hot or warm with papad.

Expert Tips

• Rinsing – I rinse quinoa well before cooking. This removes any dirt and helps it cook evenly and taste clean.
• Toasting – I toast quinoa in oil for minute before adding water. This help grains stay separate and fluffy after cooking.
• Checking – I check quinoa after 15 minutes to see if water is absorbed fully. If moisture is still there, I cook for 5 more minutes.
• Tomato masala – I cook tomato masala until completely soft and mushy. Raw smell should not be there and it should blend well.
• Mixing – I add quinoa to warm masala and toss gently. This helps masala coat grains without breaking them.

Serving and Storage

Serve this hot with pappad or vadagam. It just tastes best when warm and fresh. Leftovers can be stored in refrigerator for 2 days. While reheating add little water and heat gently. Mix well before serving again.

FAQS

1. Can I buy quinoa?

Quinoa is available in most supermarkets and online stores now. Look in the healthy food or grain section. 

2. Can I use rice?

You can use but it is a different dish, rice don’t have the same fibre as quinoa. 

3. How to find if quinoa is cooked properly?

Small tail comes out from each grain, it should look fluffy and grain stay separate. 

4. Can I add vegetables?

Yes you can add vegetables, add them when you fry onions so they cook with masala. They add crunch and taste good.

5. Is tomato quinoa good for diabetics?

Quinoa have low glycemic index which good for blood sugar. But check with doctor for your diet. It healthier choice than white rice.

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