Indian/Cajun Buddha Bowl

Quinoa-Chickpea Falafel, Quinoa Couscous. Cashew Cream Pesto dressing, Cajun Red Beans and hot sauce

Quinoa

Quinoa

It’s gluten-free
Its a seed so its not a grain
its pronounced ‘KEEN-Wah’
It can be sprouted
It can be milled into a flour
It is easy to digest
It has a pretty good GI index of 50
It’s high in Protein compared to other ‘grains’
It is a complete protein source, including all 9 essential amino acids
It is high in Lysine, which is usually low in most plants
It is rich in Methionine and Histidine
It is high in the good kind of fiber : insoluble
It has some resistant starch to feed the good bacteria in you gut
It is a good source of antioxidants such as: Quercetin, Kaempferol Flavonoids and Squalene.
It is a good source of Manganese, Phosphorous, Copper, Folate, Iron, Magnesium and Zinc

It has a couscous-like consistency
It’s ideal for stuffing squash, mushrooms or peppers
Its great as an addition to a Buddha bowl
It works as a GF Couscous
It can be used as a ‘starch’ or side dish

  1. Rinse the Quinoa thoroughly under cold running water in a sieve at least 2 minutes if you live in an area with abundant running water@

1 C Quinoa
2 C Water

  1. Cook together until boiling
  2. Turn down to medium low or low
  3. Cover and let cook 10-15 minutes
  4. Remove from heat — Leave the pot covered
  5. Remove lid
  6. Fluff
  7. Serve warm or let cool

Quinoa and Chickpea Gluten-Free Falafel

GF Falafel

  • 1 C cooked quinoa
  • 1 1/4 C cooked Chickpeas (or 1 can drained)
  • 1 Onion, finely chopped
  • 1 Carrot, chopped
  • 1 small handful Parsley, loosely chopped
  • 1/4 C Chickpea flour (or GF flour of choice)
  • 1 t Garlic powder
  • OR 1 Clove Garlic
  • 1 t Cumin
  • 1/2 t Cayenne pepper
  • Sea salt and Black pepper to taste
  1. In a Food processor (MagiMix brand highly recommended, add all the ingredients, adding the chickpea or GF flour last
  2. Form into balls
  3. Dip in Guten-free ‘Panko’
  • GF ‘Panko’ (I use Corn Flakes, blitzed into a fine crumb/powder)

EITHER:

Bake in an oven for 20 minutes at 180 C with the fan on
OR
Pan fry In a skillet heated over medium heat, and finish in the oven as above.

Published by

djpierson

Chef, vegan, warrior

One thought on “Indian/Cajun Buddha Bowl

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