Curried Quinao Pilaf

I love quinoa salad. Cold or warm, it tastes good either way. Quinoa (Keen-wa) is actually a seed but many consider as a whole grain. It is naturally gluten-free and consists of 9 essential amino acids. This pilaf makes an appetizing accompaniment or a wholesome meal on it’s own.

Serves 2

1 cup Quinoa, rinsed and drained

1 ¾ cup Vegetable broth or chicken broth or water * I used chicken broth

½ tsp Salt

2 tbsp Oil

1 Onion, chopped

1 cup Mushrooms, diced

½ cup Red cabbage, chopped

½ Green bell pepper, chopped

1/4 cup Carrot, grated

¼ cup Celery, chopped

½ tsp Cumin seeds (Jeera)

¼ tsp Nigella seeds (Kalonji)

2-3 Bay leaves (Tej patta)

½ tsp Ginger-garlic paste

¼ tsp Turmeric powder

½ tsp Garam masala powder

1 tsp Green chilli, chopped *optional

2 tbsp Mint leaves, chopped (Pudina)

2 tbsp Cilantro, chopped (Dhaniya)

Salt and freshly ground black pepper to season

Method

1. In a large pan, toast quinoa over medium heat. Stir occasionally until the grain is nearly dry and browns evenly.
2. Add the broth or water. Mix ½ tsp of salt and bring to a boil. Lower the heat to simmer, cover and cook until quinoa is tender for about 15-20 minutes.
3. Heat oil in a skillet and add cumin seeds, nigella seeds and bay leaves. Add onions and saute till brown. Add ginger-garlic paste and cook till raw smell disappears.
4. Add turmeric powder and garam masala powder. Sauté for 3 minutes. Stir in mushrooms, bell pepper, cabbage, carrot, celery and green chilli.
5. Sauté for few more minutes until vegetables are cooked tender but not soggy.
6. Now add cooked quinoa and mix well. Stir in mint and cilantro. Season with salt and black pepper. Serve immediately.

* I use this pilaf as a filling for stuffed peppers. The variations are countless. Feel free to mix match vegetables and meat in this pilaf.