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:
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.