Cheers to hearty food that won’t give you indigestion and comfort food that won’t put you in a food coma. This dish is the perfect balance of hearty and satisfying and healthy and clean.
This dish is a modification of Aushak (or Ashak), an Afghan dish traditionally made of meaty tomato sauce over pasta dumplings. It’s a beautiful thing.
Garlic Quinoa With Ginger-Coriander Sauce
Ingredients for Sauce
- 2 Tbsp. olive oil (30ml)
- 1 onion, chopped (240g)
- 6 garlic cloves, minced
- 1 heaping Tbsp. peeled and diced ginger (12g)
- 1 Tbsp. coriander powder (12g)
- 1 tsp. sea salt (6g)
- 6 cups mushrooms, sliced (440g)
- 1 cup water (235ml)
- 1/4 cup tomato paste (65g)
- 20 turns fresh black pepper
Ingredients for Quinoa
- 2 1/4 cups cooked quinoa (350g) (see recipe below)
- 1 Tbsp. olive oil
- 4 garlic cloves, minced
- 2 green onions, chopped (use green and white parts)
- 2 Tbsp. fresh mint, chopped (6g)
- 1/4 tsp. sea salt (1.5g)
- 10 turns fresh black pepper
Directions for Sauce
Heat oil in a pot and cook the onions for 5 minutes until golden brown, on medium heat.
Add the garlic, ginger, coriander, salt, mushrooms and half of the water.
Cook for 3 minutes and then add the tomato paste and the other half of the water and stir.
Cook for 10 minutes, stirring intermittently so that the mushrooms don’t stick to the bottom of the pan.
Add salt and pepper, turn off heat and set aside.
Directions for Quinoa
Heat the olive oil in a skillet and saute the garlic, green onions and mint for two minutes on medium / low heat.
Add the quinoa, salt and pepper and cook for 2 minutes, stirring occasionally.
Place a portion of the quinoa on a plate and top with the gravy.
Garnish with fresh mint and red pepper flakes.
To make the quinoa
You can make the quinoa a day in advance to cut down on time.
Place 1 cup of quinoa (180g) in a pot with two cups of water (475ml).
Bring to a boil, turn heat to medium / low and simmer for 15-20 minutes, until the water has been absorbed.