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Quinoa Mathrooba: Bahrain Fragrant Quinoa Dish [Vegan, Gluten-Free]
Mathrooba is a traditional Qatar dish that's incredibly popular in Bahrain. Traditionally, it is a buttery, fragrant rice porridge that's used to break the fast of Ramadan. This plant-based version swaps quinoa for rice and uses lentils for an extra boost of protein. With a wealth of spices, chilis, and... Read More
Ingredients You Need for Quinoa Mathrooba: Fragrant Dish for Ramadan [Vegan, Gluten-Free]
How to Prepare Quinoa Mathrooba: Fragrant Dish for Ramadan [Vegan, Gluten-Free]
- Bring 2 cups of the stock to a boil in a large saucepan. Add the quinoa, then bring the mixture to a simmer over low heat and cook for 14-15 minutes, until the quinoa is cooked. Use a fork to fluff the grains. Set aside.
- Heat the coconut oil in a large skillet (frying pan) or wok. Add the onions, garlic, and chili and sauté for 5-6 minutes over medium heat, until lightly golden. Add the tomatoes, tomato purée, curry powder, turmeric, cinnamon, cardamom, and cumin and cook over medium heat, stirring frequently, for 7-8 minutes, until the tomatoes are nicely cooked. If the mixture becomes too dry, add a little water to the pan.
- Add the quinoa and lentils to the skillet, along with enough of the remaining stock or water to roughly cover, and simmer over low heat for 20 minutes, until all the ingredients are cooked through.
- Season to taste with salt and freshly ground black/white pepper. Serve with rice.
Notes
Adapted from VEGAN: THE COOKBOOK by Jean-Christian Jury (Phaidon, $49.95 US/$59.95 CAN, April 2017)
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