Quinoa is a real saviour on days like this - it cooks really quickly, requires minimum attention, and take on flavours of Indian style meals really well. This Quinoa Pulao requires very little preparation (read very little time in the kitchen). Just prepare the seasoned vegetable and bean mix, throw in the quinoa and water, let the stove do the rest.
More Quinoa Recipes @ Annarasa:
Cumin Seasoned Warm Quinoa Salad with Broccolette, Carrots, and Kale
Quinoa Pongal with Kale and Peas | Savoury Quinoa Porridge
Jeweled Quinoa Pilaf with Pepitas and Cranberries
1 cup quinoa
1 cup red kidney beans
1 poblano pepper, chopped
2 medium onions, diced
2 large tomatoes, diced
2 cloves garlic, crushed
1 tbsp olive oil
1 tsp ghee (clarified butter)
Salt to taste
1/2 tsp haldi (turmeric)
1/2 tsp lal mirch (red chili powder)
1/2 tsp garam masala
1/2 tsp zeera (cumin seeds)
- Heat the oil in a pan. Add the ghee. Once it had melted, add the cumin seeds.
- Reduce heat, add the onions, stir, then add the garlic.
- Fry until transparent. Now add the tomatoes and poblano peppers.
- Cook until all the vegetables are soft. Throw in the red kidney beans.
- Now add the turmeric, red chili powder, garam masala, quinoa, and salt to taste.
- Stir a few times, pour in two cups of water and bring to a boil.
- Reduce heat to a medium loow, cover and cook for 20-22 minutes or until the water has been absorbed and the quinoa is cooked.
- Leave covered for another 10 minutes.
Vegan Substitute: Don't add the ghee (clarified butter) to this recipe.
This healthy dish is perfect for the Healthy Cooking Challenge (HCC) created by Smita @ My Tasty Curry, and hosted under the theme Healthy Lunchbox this month by Anamika @ Taste Junction.
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.