As I mentioned in my previous post, I made Indian cuisine at a Yoga event here in Santa Barbara over the weekend. Samosa Quinoa was one of the dishes, and it was awesome.
If you’ve ever eaten at an Indian restaurant, you have probably tried—and fallen in love with — samosas. Usually served as an appetizer, these fried, jauntily triangular pastries may be filled with meat, vegetables, or both. The most popular version is the spicy potato and pea filling of aloo samosas (pronounced ah-LOO sah-MOH-sahs; aloo means potato).
In India, samosas are eaten as a light nibble enjoyed in tea parlors and coffee houses, or sold by street vendors from pushcarts. The recipe below is a variation of Samosas using Quinoa, minus the pastry. Serve it with a soup or salad, and you have an incredible meal.
Vegan Samosa Quinoa Bowl
1 medium potato, finely diced
Coconut oil as needed
2 cloves garlic, crushed or minced
¼ onion, diced
1 cup dry quinoa, cooked according to directions
2 ½ teaspoons ground coriander
2 teaspoons cumin
1 teaspoon ground mustard seed
Dash cayenne pepper
Sea salt to taste
1/3 cup frozen peas (thawed)
½ teaspoon turmeric (for color)
Olive oil (drizzled)
LET’S GET COOKING!
Preheat the oven to 400 degrees F., and line a baking sheet with parchment paper. Melt the coconut oil, and coat the diced potatoes with the oil. Spread on the baking sheet and roast until tender and lightly browned.
Next, heat a frying pan to medium-low, cook onions and garlic until onions are translucent. Cook quinoa with water according to package directions. Add more oil into onion pan, and then add the cooked potatoes.
Add in all of the spices except turmeric. Cook spices for a minute or so. Add into the pot of cooked quinoa.
Season with salt and turmeric, add in peas and put a lid over quinoa in order for the flavors to infuse. Drizzle olive oil and stir into the mix.
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: