Tuesday, March 15, 2016

Quinoa and Sweet Corn in Avocado with Orange Basil Sauce

The sweetness of the fresh corn with orange zest complements a nutty flavor of the quinoa. You can serve this dish hot or cold. Good for pitta and kapha. To reduce the gas forming that corn produce, add more coriander seeds. Vatta doshas will appreciate that.

Ingredients for 4

3 cups vegetable broth or water.
11/2 cups quinoa, rinse and draining. You can use white or red quinoa. a combination of both will give
color to this dish.
1/2 cup olive oil
2 cups of fresh corn kernels.
5 scallion, cut small.
1 tsp grated orange zest.- keep 1/2 of the orange.
5 tsp of fresh basil leaves cut in small pieces.
1/2 cup fresh orange juice.
1/2 tsp hing.
1/2 tsp sweet basil power
1/2 tsp cardamon.
chili to taste
Salt to taste
3 tsp coriander seeds.

To serve with:
1 avocado.


Bring the broth to a simmer in a large saucepan over medium heat. Add the quinoa, let it cook for a few minutes until half of the water had evaporated. Cover, reduce the heat and simmer until the quinoa is tender. Around 12 minutes.

In the blender Add:
Half orange with the white peel, orange juice, hing or garlic if you use garlic, 3 tsp fresh basil, sweet basil powder, cardamon, salt, chilli, ( or ginger if you prefer.) and some of the olive oil. ( around 10 tsp). Blend all until the sauce is smooth. Keep aside.

Heat the rest of the olive oil, add coriander seeds, the corn and scallions and cook for 3 to 4 minutes or until fragrant. In a large bowl mix the quinoa, the corn and the sauce. Add the orange zest and the fresh basil leaves.

Open the avocado 1/2 way, take the seed out, peeled and fill up the avocado with the quinoa.
serve immediately.

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