Name: QUINOA PILAF recipe by Soma Pradhan at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 2 cups Quinoa; 1 onion chopped; 1 tbsp ginger chopped; 1 tbsp Garlic chopped; 1 tbsp green chili chopped; 1 cup cooked chickpea; 1 cup cut pineapple; 1/3rd cup of green peas, corn, green beans, carrots, cauliflower, broccoli; Salt to taste; 1 tsp red chili powder; 1 tsp turmeric powder; 1 tbsp garama masala powder; 1 bay leaf; 2-3 cloves; 2-3 green cardamom

ABOUT QUINOA PILAF RECIPE

Quinoa comes in the category of superfood and is more readily available these days as compared to earlier days. Its gluten free and starch free which makes it an excellent substitute for pasta, rice, bread etc. Its tasty because of which you don’t have difficulty adapting to it. Its fat free, cholesterol free and very easy to cook because of which you have it guilt free and make in big pot and pair it up with curries, braised meat and different gravies. Its mineral rich, nutrient rich and has multiple benefits. However, since I had never tried before, when I got a free sample packet to try from OrganicIndia, I decided to start with a simple pilaf which has a more Indian flavor and our taste buds don’t feel it completely foreign.

Ingredients Serving: 4

2 cups Quinoa
1 onion chopped
1 tbsp ginger chopped
1 tbsp Garlic chopped
1 tbsp green chili chopped
1 cup cooked chickpea
1 cup cut pineapple
1/3rd cup of green peas, corn, green beans, carrots, cauliflower, broccoli
Salt to taste
1 tsp red chili powder
1 tsp turmeric powder
1 tbsp garama masala powder
1 bay leaf
2-3 cloves
2-3 green cardamom

Instructions

Soak Quinoa in water for 30 minutes. Drain and keep aside.
Heat Oil in a pan. Add all the whole spices.
Add green chilies, ginger, garlic, onions in the order. Saute it for a minute.
Add chopped vegetables and saute for a minute.
Add turmeric powder, red chili powder, garam masala powder, quinoa in the order.
Add salt to taste, 3 cups of water and mix.
Cover and cook for 45 minutes on lowest flame.

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