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.

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About coconutcraze

I'm obsessed with coconuts!
This entry was posted in Quinoa and tagged , , , , , . Bookmark the permalink.

2 Responses to Quinoa vegetable pulav

  1. Poopoo head says:

    Awesome recipe!

    Like

  2. coconutcraze says:

    Did you like it? Thanks for the nice words!

    Like

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