Quinoa Pasta

About Quinoa Pasta

Ingredients

• Quinoa pasta 200 gms
• Salt to taste
• Ginger 1 inch
• Garlic cloves 2
• Green chillies 2
• Olive oil 1 tsp
• Asafoetida ½ tsp
• Turmeric powder ½ tsp
• Curry leaves 8 to 10
• Moringa leaves 1 cup
• Cherry tomatoes 5 to 6
• Coconut milk ¼ cup
• Pasta cooking water 2 to 3 tbsps
• Peanuts, roasted 12
• Lemon juice ½ tbsp
• Micro greens for garnishing

How to Make Quinoa Pasta (Stepwise Photos)

Method

1. Boil sufficient water in a deep non-stick pan. Add salt and pasta and cook till the pasta is al dante. Drain and reserve the water.
2. Thinly slice ginger and garlic and slit green chillies.
3. Heat olive oil in another non-stick pan. Add ginger, garlic and green chillies and saute.
4. Add asafoetida, turmeric powder, curry leaves, moringa leaves, halved cherry tomatoes and salt and saute for 2 minutes. Add coconut milk and pasta water and mix.
5. Add pasta and mix well.
6. Grind peanuts in a mixer to a fine powder. Reserve some and add the remaining to the pan along with lemon juice and mix well. Switch of heat.
7. Transfer the pasta into a serving dish, garnish with micro greens, sprinkle reserved peanut powder and serve hot.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

Travelling to the most exotic places, working with 37 nationalities and cooking for Queen Elizabeth, Nelson Mandela, Rod Stewart has made me open my mind and think out of the box. I have kind of developed a style of my own cooking where produce is king. Global influences, local ingredients and modern techniques is the trinity of my cuisines. Aurus & Nido in Mumbai were the restaurants where I created some crazy food and were considered among the top eateries in the country.

Television is another medium where I share my recipes and belief that people can cook & eat at home very well. My vegetarian cook book Vicky Goes Veg is a cutting edge veg cook book where world flavours meet local markets in your homes. The book won the prestigious Gourmand Award for Best Vegetarian Cook 2015 this year. My newest show VICKYPEDIA which starts in Feb on Zee is a fun filled show with amazing recipes from all over the world.

Currently I work as Culinary Director for Everstone Capital and am responsible for Harry’s Bar all over India which is a relaxed bar with tasty comfort food and great cocktails. Next my new venture The Disgruntled Chef which will open shortly in Mumbai. It is a produce and technique driven placer boasts of delicious small plates, tapas, and hearty main meals to share.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps