QUINOA EDAMAME BIRYANI

Ingredients:

■ 2tbsp sweet paprika , 1tbsp coriander seeds, 1tbsp cumin seeds, 1tsp black peppercorns, 2tsps ground turmeric, 1/2tsp chilli powder, 3 cardamom pods, 2 cloves (coarsely broken), 1/2 cinnamon stick, 1/2tsp nutmeg (finely grated), 3 star anise, 3 fresh bay leaves, 3 cloves garlic (roughly chopped), 2tsps ginger (coarsely grated), 100ml coconut oil, 1 red onion (thinly sliced), 1/2 cup mint (roughly chopped), 1/2 cup coriander (roughly chopped), 1 long fresh green chilli (finely chopped), sea salt as per taste, 300gm quinoa, 70gm edamame, 100gm asparagus, Coriander leaves and lemon, wedges, to garnish,

Method:

■ Dry-roast the spices and bay leaves in a small heavybased frying pan over medium heat for 2–3 minutes or until fragrant and toasted. Finely grind in a spice grinder or with a mortar and pestle until a powder forms.

■ Pound the garlic and ginger with a mortar and pestle, adding some water to make sure it loosens into a smooth paste. Set aside.

■ Heat the oil in a heavybased saucepan over medium heat. Then add the onion and cook for 6–8 minutes or until golden, stirring occasionally. Transfer the onion to a large glass or ceramic bowl.

■ Add the herbs, green chilli, spice mix and garlic and ginger paste, season with salt and mix to combine.

■ Cook the quinoa in a heavybased saucepan of lightly salted boiling water for 15 minutes or until soft. Add more water if required and if it starts to dry out.

■ Meanwhile, spread the marinade evenly in a large heavy-based saucepan or flameproof casserole dish. Add a lid and cook over low heat for 30 minutes.

■ Remove the lid and cook for another 10 minutes to reduce the liquid and toss in steamed edamame and asparagus.

■ Season, toss the sauce through the quinoa, then scatter with coriander. Serve hot with lemon wedges on the side for squeezing. Health benefit:

“Instead of using rice, I use quinoa as the base here as a healthier alternative as it offers a source of essential amino acids not usually found in plant-based foods,” says, chef Sarah Todd, owner, The Wine Rack, Lower Parel.