Fragrant Dish for Ramadan [Vegan, Gluten-Free]

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Quinoa Mathrooba: Fragrant Dish for Ramadan [Vegan, Gluten-Free]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]Notes 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 tomatoes, it’s an incredibly fragrant, flavorful dish that’s ready in just 20 minutes.

Quinoa Mathrooba: Fragrant Dish for Ramadan [Vegan, Gluten-Free]

Ingredients You Need for Quinoa Mathrooba: Fragrant Dish for Ramadan [Vegan, Gluten-Free]

2 1/2 cups vegetable stock (broth)
2 cups quinoa, rinsed
1 tablespoon coconut oil
3 large onions, roughly chopped
3 cloves garlic, finely chopped
1 green chili, plus more to taste, seeded and finely chopped
4 large tomatoes, roughly chopped
2 tablespoons tomato purée (passata)
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground cumin
1/2 cup canned red lentils, drained
Salt and freshly ground black/white pepper
Cooked long-grain white rice, to serve
Sprig of cilantro (coriander), to serve

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.