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This quinoa pilaf is a quite neutral flavored(no sharp spice or herbs), so it can go well with any spread.
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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.
Quinoa Pilaf with Red bell pepper, Leek, Carrot, Peas.
Ingredients
- 1/2 cup Quinoa
- 2 teaspoons Oil
- 1/4 cup chopped Leek
- 1/3 cup chopped Carrots
- 1/3 cup chopped Red bell pepper
- Add other veggies like celery, mushrooms, greens of choice, quantities depending on the amount of cooked quinoa
- 1/4 tsp chili flakes , or chopped green chili
- 1/2 teaspoon dried basil
- 1/4 cup Peas
- 2/3 teaspoon salt
- 1/2 tsp lemon juice
- roasted nuts, cashew or almond slivers, chopped cilantro, garnish
Instructions
- Cook 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, Oil, Leek, Carrots and 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 chili flakes, dried basil and Peas and cook for another 2 minutes.
- Add in the cooked quinoa, salt and 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for breakfast (kind of passing it off as a new kind of upma) with a bit of thakkali thokku on the side. Always looking for something hubs will find easy to eat in the morning – usually unsuccessfully especially if it’s unfamiliar. To my surprise he loved it and ate a big portion and seconds! I loved it as well – could have eaten it over again, just hits the spot perfectly.
success!!
It looks delicious…Thanks for the wonderful recipe! I am going to try this one
Regards
bestelectricmeatgrinder.com
What a tasty combination! I love all the veggies combined with quinoa.
What a lovely, colourful, healthy and delicious dish! Thank you for sharing it with the Hearth and Soul Hop.
Thank you Nancy! I have the link int he post.. for some reason i called it glutenfree wednesday, but it liks to laura’s post:)
This looks great! In fact, I would love to feature this recipe at Allergy-Free Wednesdays so PLEASE leave a link back!