I have seen a lot of recipes with Quinoa and I was keen to try some recipes with it as it is highly appreciated for its nutritional value; its protein content is fairly high –though not as high as most beans and legumes. There is lots of information and recipes using Quinoa on the internet and I found the following had lots of information about Quinoa:
My last recipe was Tortilla wraps stuffed with Quinoa, vegetables and nuts. I had some Quinoa and minced vegetable stuffing left over from making that dish so decided to use them to make stuffed parathas. The recipe is very similar to my alu stuffed parathas but as the mixture was slightly moist, I had to roll them out like my pizza parathas.
for 4-6 parathas: For the paratha dough:
1. Sieve the flour into a mixing bowl.
2. Add the salt and garlic to the flour
3. Add two teaspoons of oil to the flour.
4. Mix well and prepare the dough by adding some warm water to the dough.
5. Keep blending it using a couple of drops of oil so it doesn’t stick to the mixing bowl -until it gets soft and pliable. Let it rest for half an hour.
1. Divide the dough into 14 small portions.
2. Roll out 2 round chappatis.
3. Spread the quinoa and spicy vegetable mixture on one chappati.
4. Be creative and layer it with sliced onions:
5. Or layer the mixture with cheese and sliced onions:
6. Spread some green chutney to the second chappati and………
7. Use the second chappati to cover the first chappati:
8. Cook the parathas on a non stick frying pan using the smallest amount of oil.
9. Finish making all the parathas using a variation of fillings. be creative and use any fillings such as sliced tomatoes, peppers or feta cheese.
10. Serve the parathas hot with Greek yogurt or any chutney. We had these as brunch but they can be served as a main course with a nice curry and rice.
Check out the variety of paratha recipes on my blog :
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