Quinoa Pilaf with Red bell pepper, Leek, Carrot, Peas. vegan, glutenfree

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The snow is all gone and finally we got a partly sunny day, though it was still extremely cold.. I froze my toes! Chewie also feels the cold, if we take him on a longer walk he starts jumping instead of walking. Since we were snowed in all of the week, there was a lot of cooking and trials of glutenfree breads and dinner rolls! The dinner rolls were great if you like the sorghum taste..:) I am getting a hang of it now and liking sorghum(Jowar). I will play around with some millet and other whole grains too, lets see.

This pilaf is a quite neutral flavored(no sharp spice or herbs), so it can go well with any spread.

I also met with Eileen this weekend, the founder of Help Animals India , which is an all-volunteer USA non-profit 501(c)(3) charity dedicated to supporting efficient and effective animal protection organizations in India.
The organizations supported by HAI are well known for their work and dedication towards animals, be it spay neuter campaign for street animals, vegan outreach, cows, wildlife rehabilitation and more.
If you have some fun ideas for raising funds for these amazing organizations, please so send them my way!


Directions:
Cook 1/2 cup Quinoa according to instructions(I usually cook 1/2 cup quinoa it in a little more than 3/4 cups water, roughly 1.5 times water, for about 15 minutes). You can also toast the quinoa a little before adding water for a fluffier nuttier quinoa. Fluff it up as soon as cooked.
In a pan on medium heat, add 2 teaspoons Oil, 1/4 cup chopped Leek, 1/3 cup chopped Carrots and 1/3 cup chopped Red bell pepper. Add other veggies like celery, mushrooms, greens of choice in quantities depending on the amount of cooked quinoa.
Cook for 3-4 minutes, uncovered, until Leek and Carrots start to get brown on the edges.
Add 1/4 tsp or to taste chili flakes or chopped green chili, 1/2 teaspoon dried basil and 1/4 cup Peas and cook for another 2 minutes.
Add in the cooked quinoa, 2/3 teaspoon salt and 1/2 tsp lemon juice and mix well.
Cook covered on low heat for 2-3 minutes.
Garnish with roasted nuts(cashew or almond slivers, optional), chopped cilantro and serve hot!

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