I make Quinoa pilaf a couple of times every week. Quinoa is actually a seed that has a nutty, blandish flavor and is generally quite bland. You cook it the same way as you would cook rice in a pan or rice cooker – 1 cup of Quinoa to 2 cups of water. This recipe is very simple, healthy and an ideal weeknight one pot meal with lots of vegetables!
- Quinoa - 1 cup
- Onion - 1, chopped
- Tomato - 1, chopped
- Garlic - 2 pods, sliced
- Ginger - 1/2
- Oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Green chilly - 2, finely chopped
- Cilantro - 1/4 cup, chopped
- Vegetables - anything you like. I used 1 cup of broccoli, 1 cup of peas and carrots. You can use a cup of cauliflower florets, beans, potatoes etc. Whatever you have and prefer. 1 cup quinoa and 2 (and sometimes 3) cups of veggies is my usual proportion. More healthy!
- Coriander powder - 2 tsp
- Red chilli powder - 3/4 tsp
- Turmeric powder - 1/4 tsp
- Garam masala - 1/2 tsp
- Salt - to taste
- Wash all the vegetables, chop and set aside. Wash the quinoa in a strainer under running water.
- In a pan, heat oil and when hot add mustard and cumin seeds. When they start sputtering, add onions, ginger, garlic and fry well on medium high heat. Fry well until golden brown and slightly crispy but not dark.
- Add the chopped tomato, green chillies and cook until its soft. Add all the ingredients (coriander, red chilli powder, garam masala, salt etc) other than the vegetables. Stir for a minute.
- Add vegetables and less than 1/4 cup of water, cover and let cook on low heat for about 7-8 minutes till the vegetables are soft but not mushy.
- Turn off the heat. Add the vegetable mix to the washed Quinoa in the rice cooker. Mix well. Add 2 1/2 cups of water (2 for the proportion of quinoa + 1/2 for the veggies) and cook.
- If you are using a pan to cook the quinoa, add 2 1/2 cups of water and boil on a stove top. When it comes to a boil, reduce the heat to simmer, cover and cook until done. Make sure the quantity of water is correct.