QUINOA PULAV
Monday, April 14, 2014 by Unknown
QUINOA PULAV
I started cooking with quinoa recently only after hearing the benefits about this super grain. This is my first attempt cooking with quinoa. I added only garam masala powder since the grains were very small and I didn’t want to bite into whole spices. If needed, a bay leaf can be added while cooking and removed just before serving. It did taste pretty good and the pulav was not too mushy. This can be had with a simple raita and pickle since quinoa is already a protein source and pairing it with chicken or fish is not ideal. Any vegetable side dish like baigan bhartha goes well with this pulav. Here are some interesting facts about quinoa: Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.It has magnesium, fiber, manganese and copper.
I started cooking with quinoa recently only after hearing the benefits about this super grain. This is my first attempt cooking with quinoa. I added only garam masala powder since the grains were very small and I didn’t want to bite into whole spices. If needed, a bay leaf can be added while cooking and removed just before serving. It did taste pretty good and the pulav was not too mushy. This can be had with a simple raita and pickle since quinoa is already a protein source and pairing it with chicken or fish is not ideal. Any vegetable side dish like baigan bhartha goes well with this pulav. Here are some interesting facts about quinoa: Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.It has magnesium, fiber, manganese and copper.
INGREDIENTS:
Quinoa, 1 cup.
Red onion, medium size, 1.
Roma tomatoes, 2.
Green chilies, 2-3.
Chopped vegetables like green beans, cauliflower, carrots around 1 cup.
Green peas, ¼ cup.
Ginger-garlic paste, 1 teaspoon.
Turmeric powder, ¼ teaspoon.
Chili powder, ½ teaspoon.
Garam masala powder, 2 teaspoons.
Salt as per taste.
Chopped mint and cilantro, 1 cup.
Water, 1-3/4 cups.
Salt as per taste.
PREPARATION:
Wash the quinoa grains well and soak them water for 20 minutes. Dice the onion and tomatoes finely and slit the green chilies into two. Heat a pan with some oil. When the oil is hot enough, add the diced onions and sauté it for a few minutes. When the onions turn brown, add the diced tomatoes, green chilies, and ginger-garlic paste and keep sautéing until everything is well blended. Now add chili powder, garam masala, and turmeric powder along with the chopped vegetables and green peas and keep sautéing under medium flame until the veggies are partially cooked and the masala powders lose their raw smell. Add salt and water and let it come to a boil. Then lower the flame and add the quinoa grains and mix everything well. Cook closed under low flame for 10 minutes until the grains are cooked and the dish turns a little bit dry. Switch off the stove and let it cool for 5 minutes. Add the chopped mint and cilantro leaves and fluff the grains with the fork. Serve with raita and pickle.
Quinoa, 1 cup.
Red onion, medium size, 1.
Roma tomatoes, 2.
Green chilies, 2-3.
Chopped vegetables like green beans, cauliflower, carrots around 1 cup.
Green peas, ¼ cup.
Ginger-garlic paste, 1 teaspoon.
Turmeric powder, ¼ teaspoon.
Chili powder, ½ teaspoon.
Garam masala powder, 2 teaspoons.
Salt as per taste.
Chopped mint and cilantro, 1 cup.
Water, 1-3/4 cups.
Salt as per taste.
PREPARATION:
Wash the quinoa grains well and soak them water for 20 minutes. Dice the onion and tomatoes finely and slit the green chilies into two. Heat a pan with some oil. When the oil is hot enough, add the diced onions and sauté it for a few minutes. When the onions turn brown, add the diced tomatoes, green chilies, and ginger-garlic paste and keep sautéing until everything is well blended. Now add chili powder, garam masala, and turmeric powder along with the chopped vegetables and green peas and keep sautéing under medium flame until the veggies are partially cooked and the masala powders lose their raw smell. Add salt and water and let it come to a boil. Then lower the flame and add the quinoa grains and mix everything well. Cook closed under low flame for 10 minutes until the grains are cooked and the dish turns a little bit dry. Switch off the stove and let it cool for 5 minutes. Add the chopped mint and cilantro leaves and fluff the grains with the fork. Serve with raita and pickle.
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