Toasted Indian Flatbread with Grilled Vegetables and Black Quinoa

Toasted Indian Flatbread with Grilled Vegetables and Black Quinoa

This nutritionally balanced “pizza” sports whole-grain quinoa, grilled seasonal vegetables, mild Indian spices and crumbled paneer cheese, all on puffy naan. “Garden fresh,” straight from the oven.

InHarvest Products Used

Ingredients:

Yield: 4 pizzas

Curry (yield 1½ c.)

  • ½ c. olive oil, divided
  • 3 T. red onion, small dice
  • 1 T. ginger, minced
  • 2 garlic cloves, minced
  • 1 t. ground cumin
  • 1 t. ground coriander
  • 1 t. Garam masala
  • 1 t. turmeric powder
  • 1 t. Chile powder
  • 2 c. vine-ripe tomato, diced

Pizza Toppings

  • 2 T. olive oil
  • 1 medium red onion, sliced ¼”
  • 1 zucchini, sliced ¼”
  • 1 yellow squash, sliced ¼”
  • 1 eggplant, sliced ¼”
  • 1 cauliflower head, sliced thin
  • 4 vine-ripe tomatoes, sliced ¼”
  • salt and pepper, To taste
  • 4 prepared naans, 4.4 oz. each
  • 1 c. cooked InHarvest Quinoa (black, red, white or a combination)
  • 1 c. crumbled paneer cheese


 

 

Directions:

For the curry:

  1. Sauté red onion, ginger and garlic in ¼ c. olive oil until golden brown, approximately 10 minutes. (Do not burn.)
  2. Add all spices and the rest of the olive oil. Let simmer for 3 minutes. Add tomato, pull from stove and reserve. (Tomato will continue to cook in the hot oil.)

For the pizzas:

  1. Toss sliced vegetables in olive oil to coat. Season with salt and pepper to taste.
  2. Grill each vegetable cut over medium to high heat just enough to infuse with smoke flavor and to mark, about 3 minutes on 1 side only. Remove from grill and reserve.
  3. Place naans on a sheet tray and coat each with approximately 3 oz. red-onion curry. Evenly distribute ⅓ c. quinoa on each naan.
  4. Evenly distribute grilled vegetables, grilled side up, atop each naan. Sprinkle 2 oz. paneer cheese atop vegetables.
  5. Place pizzas in a 350°F conventional oven for 4 minutes or just enough to heat vegetables through and slightly melt the cheese. At service, salt to taste.