Kati Egg Roll with Basmati & Quinoa

• 100g Brown Basmati rice (or use left over rice)
• 20g Quinoa 
• 1 tbsp Rapeseed oil
• 1 tsp cumin seeds
• 1 onion, sliced
• 1 clove of garlic, chopped
• 4 mushrooms, chopped
• ½ tsp salt
• 1 fresh green chilli, chopped
• 2 tomatoes, chopped
• Handful of spinach
• Large pinch of coriander
• 1 tsp garam masala
• 2 tsp chaat masala
• 100g grated paneer

Egg roll per person

• splash of oil
• 2 free range eggs
• ½ tsp Garam masala
• ½ tsp chilli powder
• 1 tortilla wrap
• pinch of salt

Method

1. Wash the quinoa and rice then add to a pan of boiling water simmer gently for 25 minutes.
2. Drain well and cover for a few minutes.
3. Heat oil in a pan and add the cumin seeds until the sizzle. Stir in the sliced onion and cook for 2-3 minutes until translucent then add the garlic and cook for 3-4 minutes.
4. Add the chopped mushrooms and cook for a few minutes with salt and chilli.
5. Add the tomatoes and cook to a paste before adding the spinach. 
6. Stir in the cooked rice and add 1 tsp of garam masala, the chopped coriander and the paneer. Check the seasoning and set to one side.
7. Heat a non-stick frying pan and add the oil.
8. Whisk the eggs in a wide bowl and add garam masala, chilli powder and salt.
9. Dip in one tortiila wrap and place into the frying pan on a gentle heat and cook until crisp. 
10. Gently place the wrap onto a plate and fill with the cooked rice and roll it up. Serve with pickle and yoghurt.