Quinoa seeds are considered as superfoods. There are many reasons for its huge popularity one being it is gluten free. The seeds provides the essential fiber and protein for vegetarians. The bland taste of quinoa absorbs all the indian masalas in this pilaf so perfectly as you have never thought. The easiness with which it is cooked to cute pearls with tails attached makes it one of the visually appealing seeds on the plate. Give it a try ...
Ingredients
Quinoa - 2 cups
Water - 4 cups
Salt as needed
Oil - 2 tsp
For vegetable masala
Cumin seeds - 1 tsp
Cinnamon - 1 inch piece
Cardamon- 3 nos
Cloves - 3 nos
Ginger, chopped- 1 tbsp
Garlic, chopped - 2 tbsp
Turmeric powder- 1/4 tsp
Chilli powder- 1 tsp
Garam masala powder - 1 tsp
Onion chopped - 1 1/4 cup
Caroot chopped - 1 cup
Beans chopped - 1 cup
Green peas - 1 cup
Tomato, chopped - 1 cup
Method
Wash quinoa and drain any water. In a nonstick pan, boil 4 cups of water, When the water starts to boil, add quinoa. oil and salt. Close with a lid and cook on medium heat stirring in between. When water is all dried out, switch off the stove. Keep the quinoa aside.
Heat oil or ghee in a nonstick pan. Splutter cinnamon, cloves, and cardamom. Add cumin seeds. Saute onions, ginger, and garlic. When onion turns transparent, add tomato, chilli powder, turmeric powder and garam masala. Saute well and add vegetables and salt. Close the lid and cook in low flame for 2 minutes. Add set aside cooked quinoa and mix well. Quinoa pilaf is ready to be served.