Quinoa Pulav

Quinoa doesn't need much of an introduction. A lot of us started replacing rice with quinoa and experimented different recipes. And one such is this pulav, a spiced and healthy one-pot meal that is so colorful and flavorful that will make you feel full and satisfied. It has a crunchy texture, nutty flavor and turns out very aromatic when cooked with Indian spices. I am sure this recipe is a KEEPER. Check this out and here goes the recipe,

Ingredients:

1 cup Quinoa (pre-rinsed)

1/2 cup Carrot (chopped)

1/2 cup Green beans (chopped)

1/2 cup Peas (frozen and thawed)

1 1/2tsp Garlic (minced)

1 1/2tsp Ginger (minced)

1 Spring Onion (chopped)

1/4tsp Turmeric powder

1tsp Coriander powder

1/2tsp Cumin powder

1/2tsp Garam masala powder

1 Black Cardamom

2 small Green Cardamom

4-5 Whole black peppercorns

1/2" Cinnamon stick

2 small Cloves

1 Bay leaf

1/2tsp Cumin seeds

1 1/2 cups Water

1 tsp Lemon juice (optional)

1tbsp Oil

Salt

 How to:

• Soak the quinoa for 30 mins, drain the water completely and keep aside.

• Heat oil in a deep skillet, at medium heat, add the bay leaf, cinnamon stick and cardamoms.

• After a few secs, add cumin seeds, cloves and black peppercorns.

• Then add the onions followed by turmeric powder and some salt and saute until translucent.

• Now add the ginger, garlic and half of the spring onions and cook until raw smell disappears. 

• Add the soaked quinoa and roast'em for 5 minutes.

• Then add the carrot, peas and beans, give it a quick mix and then add the coriander powder, cumin powder and garam masala powder.

• Mix well and pour the water and add salt for taste. 

• Bring water to a boil and then reduce the flame to low, close the lid and cook it for 30 mins.

• Switch off, open the lid, fluff the quinoa with a fork, add the lemon juice and garnish with the remaining spring onions.

• Serve hot with onion raita and chips.

Vegetable Pulav

For Rice:

Ingredients:

1 cup Basmati Rice

1 3/4 cups Water 

1tsp Cumin seeds

1 black Cardamom

1 Cinnamon stick (1")

3 small Cloves

2 small Bay leaves

1 Mace/Javitri

Salt

2tsp Oil

How to:

• Soak the rice for 30 mins, drain the water and keep aside.
• Heat oil in a pan, add cumin seeds, when it sputters, add cardamom through mace.
• Now add the soaked rice and fry for a min.

• Pour the water along with salt and cook in medium heat until it comes to a boil.
• Then reduce the flame, close the lid and cook until fluffy.

Switch off and keep it warm.

For Veggies:

Ingredients:

1 cup Carrot (chopped)

1 cup Green Bell pepper (chopped)

1/2 cup Green Beans (chopped)

1/2 cup Soya chunks (washed & boiled)

1 1/2tsp minced Ginger

3 green chilli (slit)

1tsp Cumin seeds

1/2tsp Garam masala powder

Salt

Oil

How to:

• Heat oil in a skillet, add cumin seeds, followed by carrot and beans. 

• Saute for 3-4 mins, then add bell pepper,  green chilli and ginger, also soya chunks.

• Saute for a min, add salt and then cook with lid closed for 8 mins or until the vegetables are tender.

• Finally add the garam masala powder and saute for another min.
• Reduce to low flame, then toss the cooked rice gently with the vegetables, mixing well.

• Switch off and garnish with cilantro.

Serve hot with onion raita or potato chips.

Also, sending this to the event 'Celebrating Independence Day' hosted by Akila. I chose this dish as it includes colors just like our Flag.