Pilau is a rice dish, usually cooked with vegetables. Since discovering the benefits of quinoa I have created my own version of pilau – quinoa pilau.
When I discovered quinoa, I just found the nutritional information but no further inspirations are given as to how I could use this seed like grain in my everyday diet. Since I have been substituting quinoa for rice for a few years I have created my very own quinoa pilau recipe (if you wish you can use rice instead of quinoa).
1 tsp Hing (Asafoetida)
1 tsp Oil (extra virgin or rapeseed)
1 tsp Cumin seeds
2 – 3 Garlic cloves (blend to paste)
1 Small Onion (cut into thin slices)
1 Cup Quinoa
½ Cup frozen peas or vegetables (soaked in boiling water for 10 minutes)
1 Small green chilli, chopped (optional)
1 tsp Garam masala powder
½ tsp Kashmiri mirch powder (mild)
1 tsp Salt (adjust to taste)
2½ Cup boiling water
Cooking time: (Approx. 30 minutes) Serves: 4
Check the quinoa thoroughly for stones. Wash & soak the quinoa in water for a few minutes. Using a sieve, drain out the water. Keep aside.
In a pan, heat oil, add hing, wait for a few seconds and then add the cumin seeds.
Once the cumin seeds start to change colour add the sliced onions and sauté until the onions are slightly glazed.
Then add the chopped garlic (or paste), and cook for few minutes until slightly brown. Add the chopped green chilli and cook for a few minutes.
Add the peas or vegetables and gently stir for a minute. Add the quinoa and cook for another minute. Add the garaam masala, kashmiri mirch powder and salt to taste. Stir well so that the spices have blended with the vegetables and the quinoa.
Pour the boiling water into the pan. Cook in medium heat until the water starts bubbling. Reduce heat and cover the pan with lid. Cook for 10 – 12 minutes or until the water has evaporated.
Serve your quinoa pilau with homemade yogurt or soya bean sabji.
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