Quinoa Peas Pulao/Pilaf

Quinoa is a highly nutritious food from South America. Quinoa is rich in protein content, complete protein as it contains all the essential amino acids, especially lysine, which is required by the body to grow and repair tissues. Apart from Protein it is also a good source of  iron, calcium, potassium, copper and magnesium. If you are looking for a gluten free diet, Quinoa is a boon for you. The high protein content and low carb content will make this a best fit for people with diabetes, childhood asthma,  migraines and vegetarians aiming for a high protein diet.



Do you eat Quinoa on a daily basis and are getting bored with your usual Quinoa salad recipes, try this one out and I am sure you would love the taste and flavor. Very easy and quick to make, this recipe is a sure keeper. I served this with Paneer Makhani an Indian Cottage Cheese dish cooked with spices & salad, a complete balanced and great tasting lunch.



Preparation Time - 20 Minutes

Cooking Time - 20 Minutes

Serves - 2





Ingredients



Cooked Quinoa - 1 1/2 Cups

Frozen Green Peas - 1/2 Cup (defrosted)

Onion medium sized - 1 (Chopped into thin slices)

Ginger Garlic Paste - 1/2 Tsp

Green Chili - 2 or to taste

Coconut Oil - 2 Tsp

Mustard seeds - 1/2 Tsp

Fennel seeds - 1/2 Tsp

Salt - 1 Tsp or to taste

Garam Masala powder - 1 Tsp

Toasted cashews - 8 to 10 (broken into pieces)



Method



1) Heat a pan and add a tsp of oil, once the oil is hot add the mustard seeds. After the mustard seeds stop spluttering add the fennel seeds and the ginger garlic paste.



2) Saute this for a few minutes till the raw smell of the ginger garlic paste is gone and it is slightly browned. Now add the chopped green chilies and the onions and add 1/4 tsp of salt and cook till the onions are translucent.



3) Now add the green peas and another 1/4 tsp of salt and 1/4 cup of water. Cook till the peas are tender. (Add more water if required but do not add a lot because we just need 1 to 2 Tbsp of water when we add the cooked quinoa)



4) Now add the cooked quinoa, rest of the salt, garam masala powder and simmer till the water as well as the spices are absorbed by the quinoa and switch off the stove. Add a tsp of the remaining coconut oil for good flavor and garnish with chopped cilantro and toasted nuts and serve.

Event



This goes straight to Only Fusion Recipes hosted by Priya of Now Serving and an event started by Pari.

Sending this to WWC-Quinoa for Dinner hosted by Ohtastensee an event started by Sanjeeta.

Posted in: diabetic friendly recipes, diabetic lunch ideas, diabetic-maincourse, gluten free main course, gluten-free-maincourse, how to make quinoa pulao, main course, Quinoa, quinoa recipes