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.

Vangi(Brinjal) Quinoa

The original recipe is from Kamala's Corner 'Vaangi Bath', but I made this dish substituting rice for quinoa. Otherwise, not much of alterations and here goes the recipe.

Ingredients:

For Quinoa:

1 cup Quinoa (pre-washed)

1 1/2 cups Water

1tsp Oil

1 pinch Salt

• Pressure cook the quinoa with water,  oil and salt. Fluff it with a fork and keep aside.

For Vangi masala powder:

4 dry red chilli

1tsp Chana dal

1 Cinnamon stick (1")

3 small Cloves

1tbsp Coriander seeds

1tsp Urad dal

2tsp Oil

• Heat oil in a small pan, add the above ingredients in the same order, fry'em at medium-low heat until brown.

• Let it cool, grind coarsely and keep aside.

For Vangi Quinoa:

8 small Brinjals (Indian Eggplant) 

1/2 medium Yellow onion (finely chopped)

1/4tsp Turmeric powder

1tsp Chana dal

1tsp Urad dal

1/2tsp Cumin seeds

5-6 Curry leaves

1tbsp Oil 

Salt

How to:

• Quarter the brinjals and wash'em in cold water.

• Heat oil in a skillet, add cumin seeds, chana dal and urad dal.

• Then add onions, curry leaves and saute until tender.

• Add turmeric powder, saute for a min, then add brinjals.

• Cook brinjals for 10 mins, with lid closed, in a medium flame along with salt, until tender. (Careful not to black'em.)

• Now add the coarsely ground powder, mix well and cook for a min.

• Add the cooked quinoa, mix gently and check salt for taste. (If required, add salt.)

• Reduce the flame to low, close the lid and let cook for 3-4 mins. (This way the spices get infused with the quinoa.)

• Switch off and garnish with chopped cilantro.

Serve warm with raita and potato chips.

Egg-Broccoli Fried Quinoa

Ingredients:

3/4 cup Quinoa 

1 1/2 cup Broccoli (florets separated)

1/2 Green Bell pepper (thinly sliced)

1/2 Yellow onion (diced)

2 Green Chilli (chopped)

1tsp Ginger (grated)

1tsp Garlic (grated)

2 Eggs

3/4tsp + 1/4tsp ground Black pepper

1tsp White Vinegar

1 1/2tsp Soy sauce

1tbsp + 1tsp + 1tsp Oil

Water

Salt

How to:

• In a bowl, beat the 2 eggs along with 1tsp water, 1/4tsp of salt and pepper each.

• Heat 1tsp oil in a pan, pour the beaten eggs and scramble'em.

• Transfer it to a plate and keep aside.

• Heat water along with salt in a small skillet, bring it to a boil, add the broccoli and cook for 4 mins.

• Drain the water and keep it aside.
• Also pressure cook the quinoa in 1 1/4 cups water along with 1tsp oil and salt. Fluff it with a fork and keep aside.

• Heat the remaining oil in a skillet, add green chilli, followed by ginger and garlic, saute until raw smell disappears.

• Now add onions and saute until tender.

• Add the bell pepper along with salt and saute until tender.(Do not brown the onions.)

• Toss the cooked broccoli and saute for a min.

• Then pour the vinegar and soy sauce, give it a quick stir.

• Add the cooked quinoa into the skillet and toss gently until its mixed well.

• Now add the scrambled eggs and fold gently with the quinoa.

• Add pepper powder and check salt for taste at this time. (You can also add chilli-garlic sauce for extra heat.)

• Reduce the flame to medium-low and cook for a couple more mins.
• Switch off and garnish with chopped cilantro.

Serve hot with raita and potato chips.