Quinoa Archives - Spiced Up By Bilal

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Spiced Up Salmon

Spiced Up Salmon is served!

ByBilalBham | On November 07,16 | 0 Comment

Continuing the theme of more fish in November, and going vegetarian for December, I had a craving for grilled salmon! Now normally, mum or myself will cook it by topping the salmon with garlic, ginger, chilli and seasoning and eating with some salad, but I wanted some taste and a little of a kick to my food, so I came with this! And even mum enjoyed the sauce, even if she’s not a big fan of salmon!

Salmon is a big part of my diet for my breakfasts and occasional lunches, where I eat the smoked variety on top scrambled eggs and avocado or with a mouth-watering salad!

Instead of normal onions, I went with a red onion this time, because the scent of salmon is lovely but for me the red onion breaks up the taste and adds a layer of pungency to the dish! I added the green chilli and pepper for both taste and colour, otherwise it would be a very red dish! And as usual, I had it with some quinoa! I made sure that had a good mix of protein, fats and healthy carbs in this dish, and this one has the macronutrients covered!

You can have this dish with rice, naan, chapatti, bread, bulger, buckwheat or anything like that but I love my quinoa so had it with that!

INGREDIENTS

Spiced Up Salmon

2 salmon filet

1 fresh lemon

Pinch of salt

Pinch of pepper

Mixed herbs

Spiced Up Sauce

1 red onion

3 cloves garlic

1 cm ginger

1 cm turmeric

½ red chilli

½ green chilli

½ red pepper

½ green pepper

½ teaspoon dried coriander

½ tin of chopped tomatoes

Salt and pepper to taste

2 teaspoons coconut oil

Quinoa

40 g quinoa

½ small onion

½ teaspoon salt

1 teaspoon coconut oil

200 mL filtered water

RECIPE

Spiced Up Salmon

Lay the salmon filets onto aluminium foil;
Season with salt, pepper and mixed herbs (as I said in the vlog, you can do what I used to do, which is top the salmon with garlic, ginger, chilli and seasoning and have it with salad but I wanted something tastier!);
Wrap the aluminium foil around the fish, closing all ends and leaving space for it took, it should look like a boat tent;
Place on the middle shelf of your oven at gas mark 5/375F/190°C for 30 minutes;
Bring out, unwrap the aluminium foil, place on your dish and top with slices of lemon, and your almost there!

Spiced Up Sauce

In a large saucepan, melt 2 teaspoons coconut oil, and add in ½ sliced and diced red onion, crushed garlic, chopped ginger, and chopped turmeric, and cook and stir until the smell goes, cooking on 3/4 heat;
Add in ½ tin chopped tomatoes, dried coriander, ½ teaspoon salt, and cook until the water evaporates;
Add in the chopped chillies and peppers and cook until you have a tight sauce with all the water evaporated, around 10 minutes on ½ heat;
Continue to stir occasionally and check the vegetables are done as you like them;
Spiced Up Sauce is served! (If you wish, garnish with fresh coriander, parsley, basil or even mint!).

Quinoa

In a saucepan on ¾ heat, add 1 teaspoon of coconut oil (put the filtered water on to boil);
Slice and dice in the ¼ onion and stir, sauté until the onion caramelises;
Add the quinoa and stir gently for 30 seconds, and then add in the boiling water and a ¼ teaspoon of salt, and allow the quinoa to simmer by turning the heat down to a quarter and covering with the lid;
Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds intact. Repeat until the quinoa is cooked and all the water has evaporated;
Cooking time is about 20 minutes and your quinoa is ready to eat!

Preparation time: 15 minutes

Cooking/baking time: 30 minutes

Eating time: 15 minutes

Serves 1 person – mum loved the extra sauce I made her but didn’t fancy the salmon!

Let me know how you get on and please feel free to provide feedback 🙂

Dinner, Lunch

BrocCauli ChiQuin

ByBilalBham | On October 16,16 | 0 Comment

In traditional Indian cuisine from the state of Gujarat, for those of us who are meat eaters, we don’t eat much by way of vegetables! As I have been trying to do throughout my blog, I want to increase the nutritional content of traditional dishes that I have grown up eating! Today it was chicken curry or chicken tikka massala again!

Broccoli and cauliflower are rich in vitamins C, B and K, and broccoli, so definitely good for your immune system at this time of year as our climate changes! Pigeon peas add some extra greens and vitamins to really give you a good helping of protein, healthy carbs, fats, fibres, vitamins and minerals!

I love my quinoa, but you can have it with whatever you wish! Mum had hers with chappati because she’s not a big fan of quinoa! More for me!

INGREDIENTS

BrocCauli Chicken

1 chicken breast

1 onion

50 g pigeon peas (we used a bag we’d frozen before)

1/2 tin chopped tomatoes

4 cloves garlic (we used a bag we’d frozen before)

2 cm ginger (we used a bag we’d frozen before)

2 green chillies (we used a bag we’d frozen before)

1 teaspoon salt

1 teaspoon turmeric

1 teaspoon dried coriander

1 teaspoon red chilli powder

1 teaspoon

2 teaspoon coconut oil

Pillau Quinoa

40 g quinoa

¼ onion

2 cinnamon sticks

200 mL of filtered water, boiled.

¼ teaspoon Salt

1 teaspoon Coconut oil

INSTRUCTIONS

BroCauli Chicken

In a large saucepan, add in 2 teaspoons coconut oil, 1 chopped onion, and caramelise on 3/4 heat;
Add in garlic, ginger, chilli, and cook and stir until the smell goes;
Add in the chicken, sliced and diced, and cook until all the pink bits are cooked.
Add in 1/2 tin chopped tomatoes, spices and seasoning, pigeon peas, and place on ½ heat and cover for 5 minutes whether ingredient are frozen or not due to moisture from the chicken;
Simmer on ¼ heat for 20 minutes and stir occasionally to mix;
Add in the cauliflower, chopped, and cover for 10 minutes;
Add in the broccoli, chopped, and cover for 10 minutes,
Continue to stir whilst the curry cooks, add water if needed;
Check the chicken and vegetables if they are done as you like them;
BrocCauli Chicken is served!

Pillau Quinoa

You can begin cooking this simultaneously with the BroCauli Chicken at point 6;
In a saucepan on ¾ heat, add 1 tablespoon of coconut oil (put the water on to boil);
Slice and dice in the ¼ onion and stir, sauté until the onion caramelises;
Add in the boiling water, ¼ teaspoon of salt, the quinoa and stir gently;
Allow the quinoa to simmer, turn the heat down to a quarter, and cover with the lid;
Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds in tact;
Repeat step 8 until the quinoa is cooked and all the water evaporates;
You are now ready to eat!

Preparation time: 15 minutes

Cooking time: 30 minutes

Eating time: 15 minutes

Serves up to 2 people

I made enough just for mum and I! Mum had hers with chapatti!

Let me know how you get on and please feel free to provide feedback 🙂

Dinner, Lunch

ChiQuin Biryani

Biryani, be with any type of meat and/or vegetables is very popular during special occasions across the India subcontinent, and of course amongst immigrant Indian families across the world.

Traditionally, we have always enjoyed chicken biryani at home, such as the Eid (feast) after the Muslim holy month of Ramadan (Eid-ul-Fitr or Feast of Fast breaking) or 60 days later for Eid-ul-Adha (Feast of Sacrifice). Mum’s also made it for birthdays, family gatherings and so forth, and I have enjoyed it at weddings, engagements and other events.

As much as I love this speciality dish, I wanted to modernise it for my health and fitness needs. Therefore, I used only fresh ingredients (mum likes using frozen garlic and ginger), swapped the olive oil for coconut oil and used quinoa instead of rice! (I know what you’re thinking, I should rename this blog Spiced Up With Quinoa!).

You will need 3 saucepans for this, 2 medium sized ones and one large one, which you can line with aluminium foil like we do at home for easy washing.

INGREDIENTS

Chicken Mix

2 chicken breasts

100g lentils

100g soya yoghurt (you can add any type of yogurt; I am lactose intolerant!)

1 onion

1 red onion

1 tomato

4 cloves of garlic

1 cm of ginger

1 cm haldi (turmeric)

1 long red pepper (didn’t have this available at the time!)

1 long green pepper

1 long red chilli

1 long green chilli (didn’t have this available at the time!)

1 spoon dried coriander

1 teaspoon red chilli powder

1 pinch of saffron

Coconut oil

1 teaspoon salt

1 litre of filtered and boiled water

1 tin of chopped tomatoes (you can use fresh if you wish but it’s quicker and easier to use a can!)

Quinoa

200 g quinoa

Coconut oil

400 mL of filtered water, boiled

Salt

INSTRUCTIONS

Chicken (saucepan 1)

In a saucepan on ¾ heat, melt 2 tablespoons of coconut oil (put the water on to boil);
Slice and dice in the onions, and stir regularly until the mix starts to bronze;
Add the garlic (I cut the garlic knobs up, press them in a garlic crusher and add them directly into the saucepan) and ginger to the saucepan and stir;
To the mix, add one freshly chopped tomato, 100g soya yogurt, dried coriander, turmeric and a half a teaspoon of salt (feel free to add gharam masala);
Chop in the chillies and peppers (if you want your dish less spicy, add the chillies in with the other vegetables in point 7);
Cook this mix while stirring gently until the water evaporates (points 1-6 should take 5 minutes cooking time);
Begin preparing the quinoa;
Cut the chicken breasts into cubes, add to the saucepan and cook until all raw bits disappear, stir gently;
Turn the heat down to a quarter, add salt to taste, cover with the lid and leave the mix to cook for about 10 minutes;
You are now ready to mix with the quinoa!

Preparation time: 15 minutes

Cooking time: 15 minutes

Quinoa (saucepan 2)

In a saucepan on ¾ heat, melt 1 tablespoon of coconut oil (boil 500 mL filtered water);
Add in the quinoa and mix with the coconut oil (helps to keep the quinoa grains separated);
Add in 200mL boiling water and a ½ teaspoon of salt;
Allow the quinoa to simmer, turn the heat down to a quarter, and cover with the lid;
Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds in tact;
Allow the quinoa to simmer until the quinoa is cooked (add more water if needed) and all the water has evaporated;
You are now ready to mix with the chicken!

Preparation time: 1 minute

Cooking time: 15 minutes

ChiQuin Biryani (saucepan 3)

Spread 1/3 quinoa at the bottom;
Spread 1/2 lentils over the quinoa;
Spread 1/2 of the chicken mix over the lentils;
Spread remaining 1/2 lentils over the chicken;
Spread remaining 1/2 chicken mix over the lentils;
Spread remaining 2/3 quinoa over the chicken;
Cook on half heat for 15 minutes, and check the chicken with a knife to see if it has almost cooked through;
Transfer onto an elevated gauze or saucepan (to stop the bottom quinoa layer from burning) for 15 minutes on 1/4 heat;
Check to see if chicken has cooked and the mix is to your liking;
You are now ready to eat!

Preparation time: 2 minutes

Cooking time: 30 minutes

Serves up to 2-4 people –I made enough biryani to last us another day!

Let me know how you get on and please feel free to provide feedback!

Dinner, Lunch

Dhudi Dal and Pillau Quinoa

Dhodi Dal and Pillau Quinoa

ByBilalBham | On April 12,15 | 0 Comment

I have always loved dal and pillau rice! It is a staple food in the Indian state of Gujarat and our staple Saturday lunchtime dish! I remember as a kid (and even now as a big kid!), being intoxicated by the mix of spices emanating from mum cooking the rice, the aroma filling the house, and reaching my bedroom or my office now where I work! This always made my stomach growl and I would end up eating at least half a plate of the rice before adding in the dal!

Nowadays, it’s a different type of smell due to my health and fitness issues and goals with my no-refined-carbs policy! So, quinoa is how I roll!

My mum’s dal is something I have grown up loving, however, since de-carbing my diet, I know I have to increase the nutritional value of all of my foods, and that means increasing the greens! So I thought about adding European vegetables to the dal but decided to stay true with okra and then mum suggested dhudi, or the calabash/lauki/Asian melon, which is high in vitamin C, perfect for the immune system as well as the joints!

Again, I have included all of my favourite ingredients which are onions, red onions, spring onions, garlic, ginger and of course chilli! This mix, any meal can be Spiced Up By Bilal’s methods 🙂

INGREDIENTS

Dhudi Dal

100 g toor dal/pigeon pea

6 lamb chops

½ onion

½ red onion

2 spring onions

4 cloves garlic (I love garlic in my food)

1 cm haldi

1 cm of ginger

1 red chilli

1 green chilli

6 okra aka lady’s fingers

½ dhud/calabash/lauki

1 spoon dried coriander

Olive oil

Salt

Pepper

½ tin of chopped tomatoes (you can use fresh if you wish but it’s quicker and easier to use a can!)

2 litres of filtered water, boiled.

Pillau Quinoa

100 g quinoa

25 g chana dal/split chick peas

1 onion

4 cardamom seeds

8 cloves

8 black pepper seeds

200 mL of filtered water, boiled.

Salt

Olive oil

INSTRUCTIONS

Dhudi Dal

In a large saucepan, add 500mL filtered boiling water and add in the 100 g toor dal. Stir, cover with lid and allow to boil on ¾ heat for at least 30 minutes until all the toor dal have split;
Continue to check on the large saucepan every 10 minutes or so for water and stir (add more water if you need, and trust me, you will need to! With the rest of the boiled water in the kettle, prepare a cup of tea!);
In a small saucepan slice and dice in the onions (hold back the green leaves of the spring onions until the end), add the garlic (I cut the garlic knobs up, press them in a garlic crusher and add them directly into the saucepan), chopped ginger and haldi, and allow the onions to brown whilst continuing to stir;
Add in the spice mix of cardamom, black pepper, cloves and cinnamon sticks;
Once the onions brown, and the half tin tomatoes and continue to stir gently until the tomato cooks through, evaporating off the water;
Check on the toor dal (should be done around the 30-minute mark), and if the toor dal have popped, add in the contents of the small saucepan, chop in the red and green chillies (add them later at point 8 if you want your mung less spicy) add ½ teaspoon of salt and stir;
Add in the okra and slice in the dhudi (be sure to remove the skin!), stir and cover with the lid and to cook for about 15 minutes;
Turn the heat down to a quarter, taste the toor dal and add salt and black pepper to taste;
Add the chopped spring onion leaves and cover for 5 minutes;
Feel free to add fresh coriander to finish and you are ready to eat!

Preparation time: 15 minutes

Cooking time: 45 minutes

Eating time: 15 minutes

Serves up to 4 people

I made enough for mum and I to eat again!

Pillau Quiona

Begin making your quinoa preparations at point 1 of cooking the dal by soaking the chana dal in boiling water and covering it so it is partially cooked by the time you cook the quinoa;
In a saucepan on ¾ heat, add 1 tablespoon of olive oil (put the water on to boil);
Slice and dice in the onion and stir, sauté until the onions caramelise;
Add in the spice mix of cardamom, black pepper, cloves and cinnamon sticks;
Add in the boiling water and a ½ teaspoon of salt;
Add the quinoa and chana dal and stir gently. I gently rinse the quinoa several times in lukewarm water until all the dust disappears, and then drain it before adding it to the saucepan;
Allow the quinoa to simmer, turn the heat down to a quarter, and cover with the lid;
Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds in tact;
Repeat step 8 until the quinoa is cooked and all the water evaporates;
You are now ready to eat!

Preparation time: 2 minutes

Cooking time: 30 minutes

Serves up to 2 people –I made enough dal to last us another day and my mother and I like to eat our quinoa fresh!

Let me know how you get on and please feel free to provide feedback 🙂

Dinner, Lunch

Spicy Green Prawns

Spicy Green Prawn Curry With Quinoa

ByBilalBham | On March 21,15 | 0 Comment

My mum’s prawn curry has to be one of my all-time favourite dishes that I look forward to every month! We tend to limit the amount of prawns we eat because of the high level of LDL cholesterol in prawns but once or twice a month we can’t go wrong!

I looooove the delicious sauce my mother makes, it is absolutely divine, and back when I was eating chappati, I could have 1 or 2 easily by dipping then piece by piece into the sauce and devouring, without even having touched the prawns! Mum usually adds potatoes but I felt that wasn’t enough for what I wanted to achieve.

I believe in serving you up the tastiest, healthiest, most nutrient-rich and of course spicy, food as possible to help you continue to make fitness gains without compromising on taste! Who said Indian food was unhealthy?! As you may already know, I am off the chappati and my mission is to create spicy, tasty, healthy, complex-carb rich food without the need for refined carbs, which block my plumbing and, well, I really am not going back to that painful place! Therefore, protein-rich pillau quinoa, with the method we use to cook pillau rice, is the way forward for me and for you if you want!

Now my mother uses fresh unpeeled and uncooked king prawns which I love because their shell adds to the gorgeous sauce, however, being someone who doesn’t like to get his hands dirty whilst eating (call me lazy and particular if you wish!), I decided to go for the easier option of shelled and cooked prawns!

INGREDIENTS

Spicy Green Prawns

1 onion

1 red onion

3 spring onions

4 cloves of garlic (I love garlic in my food!)

1 cm of ginger

1 cm haldi (not tamarind as I say in the video, my apologies!)

1 red chilli

1 green chilli

1 long red pepper

1 long green pepper

1 medium cauliflower

2 heads broccoli

1 carrot

150g cooked king prawns/300g fresh king prawns

Olive oil

Salt

Pepper

1 tablespoon dried coriander

1 litre of filtered and boiled water

1 tin of chopped tomatoes

200ml of filtered water, boiled

INGREDIENTS

Pillau Quinoa

100g quinoa

1 onion

4 cardamom seeds

8 cloves

8 black pepper seeds

200ml of filtered water, boiled.

Salt

Olive oil

INSTRUCTIONS

Spicy Green Prawns

In a saucepan on ¾ heat, add 3 tablespoons of olive oil (put the water on to boil for the quinoa);
Slice and dice the onions (hold back the green leaves of the spring onions until the end), garlic (I cut the garlic knobs up, press them in a garlic crusher and add them directly into the saucepan) and ginger and add to the saucepan to sauté. Stir regularly until the mix starts to bronze;
To the onions, add in the tin of chopped tomatoes, dried coriander, tamarind and a half a teaspoon of salt and chop in the chillies (if you want your dish less spicy, add the chillies in with the other vegetables in point 7);
Allow to simmer and continue to stir gently until the water evaporates;
Slice the carrots, and cut the broccoli and cauliflower into manageable chunks;
Add the boiling water to the saucepan and then add in the carrots, broccoli and cauliflower (and stir gently for a couple of minutes);
Turn the heat down to a quarter, taste the soup and add salt and pepper to taste;
Cover with the lid and leave the mix to cook for about 10 minutes;
Add the prawns and chopped spring onion leaves and cover for 5 minutes;
Feel free to add any coriander to finish and you are ready to eat!

Pillau Quinoa

Begin making your quinoa preparations at point 6 of cooking the spicy green prawns;
In a saucepan on ¾ heat, add 1 tablespoon of olive oil (put the water on to boil);
Slice and dice in the onion and stir, sauté until the onions caramelise;
Add in the spice mix of cardamom, black pepper, cloves and cinnamon sticks;
Add in the boiling water and a ½ teaspoon of salt;
Add the quinoa and stir gently. I gently rinse the quinoa first in lukewarm water and then drain it before adding it to the saucepan;
Allow the quinoa to simmer, turn the heat down to a quarter, and cover with the lid;
Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds in tact;
Repeat step 8 until the quinoa is cooked and all the water evaporates;
You are now ready to eat!

Preparation time: 15 minutes

Cooking time: 30 minutes

Eating time: 15 minutes

Serves up to 4 people

I made enough curry to last us another day and my mother and I like to eat our quinoa fresh!

Let me know how you get on and please feel free to provide feedback 🙂

Dinner

Lady’s Chicken Tikka Masala and Pillau Quinoa

Ladys' Chicken Tikka Masala with Pillau Quinoa

ByBilalBham | On March 15,15 | 0 Comment

I love chicken curry! It is in my top 5 for meals I love to enjoy! However, I am not a big fan of having to prepare an entire chicken when the only part I enjoy is the breast! My mum noticed that I only enjoyed chicken breast when I was a teenager, so around the late 1990’s, my mum, my late father and I began experimenting in the kitchen with chicken tikka masala. My dad had friends who ran Indian restaurants and after some advice, we decided to have some fun in the kitchen!

Coming from a family and culture based on a daily staple of spicy and tasty Indian food, I knew I had to learn from the best, my parents, and so chicken tikka masala was the first dish I ever created with them!

For me, chicken tikka masala is probably the easiest dish to prepare. Having lived away from home in both the UK and Germany, I could rustle it up with pillau rice in about 45 minutes. Living on my own, I also developed my own way of cooking it with some tweaks here and there to help give it a sweeter base for taste through using a mix of onions to adding in vegetables to increase the nutritional value.

Since it was International Ladies Day on Sunday 8^th March 2015 and today is Sunday 15^th March 2015, i.e. Mother’s Day here in the UK, I decided to add some greens in the form of okra aka lady’s fingers, hence the name, Lady’s’ Chicken Tikka Masala!

Traditionally, all Indian dishes are served with rice or chappati. Since I am off both due to health reasons, I decided to spice up the quinoa just like we spice up our pillau rice!

You will be seeing my favourite ingredients today which are onions, red onions, spring onions, garlic, ginger and of course chilli! Give me those ingredients, and depend on the order they are used, I can cook you Indian, Italian and Turkish dish!

Here is my first ever cooking video! It’s very long at 23 minutes but my aim is to create videos of about 5 to 10 minutes in length to keep you informed and entertained!

INGREDIENTS

Chicken Tikka Masala

2 chicken breasts

1 onion

1 red onion

3 spring onions

4 cloves of garlic (I love garlic in my food)

1 cm of ginger

1 red chilli

1 green chilli (I didn’t have any to hand but do use one for colour and extra spice!)

1 long red pepper

1 long green pepper

6 okra aka lady’s fingers

1 tablespoon dried coriander

¼ teaspoon powdered tamarind

Olive oil

Salt

Pepper

1 litre of filtered and boiled water

1 tin of chopped tomatoes (you can use fresh if you wish but it’s quicker and easier to use a can!)

200ml of filtered water, boiled.

Pillau Quinoa

100g quinoa

1 onion

4 cardamom seeds

8 cloves

8 black pepper seeds

200ml of filtered water, boiled.

Salt

Olive oil

INSTRUCTIONS

Chicken Tikka Masala

In a saucepan on ¾ heat, add 3 tablespoons of olive oil (put the water on to boil);
Slice and dice the onions (hold back the green leaves of the spring onions until the end), garlic (I cut the garlic knobs up, press them in a garlic crusher and add them directly into the saucepan) and ginger to the saucepan to sauté. Stir regularly until the mix starts to bronze;
To the onions, add in the tin of chopped tomatoes, dried coriander, tamarind and a half a teaspoon of salt and chop in the chillies (if you want your dish less spicy, add the chillies in with the other vegetables in point 7);
Allow to simmer and continue to stir gently until the water evaporates;
Cut the chicken breasts into cubes, add to the saucepan and cook until all raw bits disappear, keep stirring gently;
Add the boiling water and then add in the okra and chopped peppers and stir gently for a couple of minutes;
Turn the heat down to a quarter, taste the soup and add salt and pepper to taste;
Cover with the lid and leave the mix to cook for about 10 minutes;
Add the chopped spring onion leaves and cover for 5 minutes
Feel free to add any coriander to finish and you are ready to eat!

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves up to 4 people

Pillau Quiona

Begin making your quinoa preparations at point 6 of cooking the chicken tikka masala;
In a saucepan on ¾ heat, add 1 tablespoon of olive oil (put the water on to boil);
Slice and dice in the onion and stir, sauté until the onions caramelise;
Add in the spice mix of cardamom, black pepper, cloves and cinnamon sticks;
Add in the boiling water and a ½ teaspoon of salt;
Add the quinoa and stir gently. I gently rinse the quinoa first in lukewarm water and then drain it before adding it to the saucepan;
Allow the quinoa to simmer, turn the heat down to a quarter, and cover with the lid;
Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds in tact;
Repeat step 8 until the quinoa is cooked and all the water evaporates;
You are now ready to eat!

Ladys' Chicken Tikka Masala with Pillau Quinoa! — Ladys’ Chicken Tikka Masala with Pillau Quinoa!

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves up to 2 people –I made enough chicken to last us another day and my mother and I like to eat our quinoa fresh!

Let me know how you get on and please feel free to provide feedback 🙂