Quinoa vegetable pulav

Quinoa

When I saw Quinoa in our local ‘Bulk Barn’ store I was fascinated by its grainy appearance. Later, I learned that it is actually a seed related to beets and spinach. It is one of nature’s super foods, rich in healthy doses of complete protein and fiber. Quinoa, pronounced KEEN-wah, is from South America, originating with the Incas, in Peru and held sacred in ancient Inca and Aztec cultures. Oh my!…so this is a trendy seed that is fit for a gluten free diet and an additional protein source for vegetarians.

Red quinoa

White Quinoa

I like its nutty flavor and replacing one ingredient in an otherwise normal dish was not a big deal. I tried a simple vegetable pulav to introduce the talk of the town quinoa into our home by substituting it for rice. Toasting adds a deeper flavour and crunchier texture to quinoa. Before cooking rinse the seeds under running water while rubbing them together as the seeds are covered with a bitter resin called saponin.

Quinoa vegetable pulav

Ingredients:

• 1 cup quinoa
• 1 ½ tbsp. ghee
•  2 tbsp. vegetable oil
• 1 green cardamoms
• 4 cloves
• 2” cinnamon stick
• 2 bay leaves
• 1 onion finely diced
• 2 green chillies
• 1 tbsp. ginger-garlic paste
• ½  tbsp. garam masala
• 1 tbsp. mint and coriander leaf paste
• 1 ½ cups chopped mixed vegetables (beans, broccoli, carrots and cauliflower)
• 1/2 cup thick coconut milk
• 1 ½ cups water
• salt to taste
• Mint leaves for garnishing

Directions:

1. Soak quinoa for 5 minutes, rinse twice, and leave it to drain
2. Cut vegetables like carrots, beans, broccoli, and cauliflower.
3. Heat vegetable oil in a pan and add cinnamon, cardamom, cloves and bay leaves.
4. Sauté chopped onions and when it turns translucent add ginger-garlic paste.
5. When the raw smell of the ginger-garlic paste disappears, add garam masala and stir.
6. Add the cut vegetables and green chillies.
7. Toast drained quinoa and add to the vegetable mix and cook with 1 ½ cups water and half a cup coconut milk.
8. Stir in the mint-coriander paste.
9. Cook on low flame till all the water evaporates or use a rice cooker.
10. You will know that the quinoa is done when all the grains have cracked open, and the spiral-like germ has separated.
11. Add 1 ½ tspn. ghee and serve it hot.
12. Garnish with mint leaves.

The grainy texture of the seeds with the soft crunchy vegetables make this dish a delight. Stores also sell quinoa flour and the possibilities of cooking with Quinoa flour is endless.

Advertisement