Quinoa Pulao(Pilaf)

If you are in quest to adapt a low carbohydrate and high protein vegetarian diet, then you should definitely try quinoa. Quinoa is a protein rich pseudo grain, meaning a seed actually used as grain and is of South American origin. With a slightly crunchy texture and a nutty flavor this can be substituted in place of rice in most of the dishes. You can buy Quinoa in your local health food store or you can order online and ordering in bulk works out much cheaper than buying it in store in pounds. When you use quinoa take care to soak and rinse it thoroughly because some of the bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold, you should thoroughly rinse the dry grain until the water runs clear. Quinoa is an every day staple in my house and can be easily substituted for rice in different main dishes, this pulao is normally made with fragrant basmati rice but I substituted it with quinoa. The spices surely gave a lovely flavor and taste to this versatile grain. Do try this and let me know how you liked it.

Preparation Time – 10 Minutes

Cooking Time – 20 to 30 Minutes

Serves – 2 to 3

Ingredients

Quinoa – 1 Cup

Water – 2 Cups

Cinnamon – 1 stick

Clove – 1

Salt – 1/2 Tsp or to taste

Coconut Oil – 1 Tsp

Onion – 1 Sliced into thin slices

Green Beans – Cut into 1 inch pieces 1/3 Cup

Frozen and thawed peas – 1/3 Cup

Cauliflower florets – 2 Cups

Carrots – Peeled and cut into sticks – 1/2 Cup

Bay leaves, cinnamon stick, star anise, coriander seeds, pepper corns, cloves(whole garam masala) –1 Tbsp

Salt – 1/2 Tsp or to taste

Slit green chilies – 2 or to taste

Ghee ( Clarified butter) – 2 Tsp

Cashews – 8 to 10

Raisins – few

Method

1) Soak quinoa for 30 minutes and rinse, drain and add half tsp salt, cinnamon stick and clove and cook on stove top adding 2 cups of water or in a pressure cooker for two whistles. Once the pressure is released, take it out and make sure the quinoa is completely cooled then refrigerate preferably overnight. For pulao, the previous day cooked and refrigerated quinoa works better than the quinoa cooked on the same day.

2) Heat a pan add the coconut oil and the whole garam masala and the slit chilies, sliced onions and saute till the onions become translucent.

3) Now add the chopped beans and saute for few minutes 3 to 5 and after that add the carrots, cauliflower, peas and add salt and slightly cover and cook till tender.

4) Now add the quinoa and give a quick stir and switch off. Heat the remaining ghee and once it is warm add the cashews and fry till golden. Now add the raisins and heat till the raisins swell and add this cashew, raisin ghee to the cooked veggies and quinoa. Combine and serve with some raita.

Events

Sending this to Julie’s Show me your HITS – Iron rich foods an event started by Sangee of Spicy Treats.

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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.

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