Vegan Richa

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

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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.

 
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!
 
 
Quinoa pikaf served in two ramekins on a blue cloth
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Quinoa Pilaf with Red bell pepper, Leek, Carrot, Peas.

This quinoa pilaf is a quite neutral flavored(no sharp spice or herbs), so it can go well with any spread. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: vegan side dish, vegetable pilaf
Servings: 2 servings
Calories: 250kcal
Author: Vegan Richa

Ingredients

  • 1/2 cup (85 g) Quinoa
  • 2 teaspoons Oil
  • 1/4 cup (22.25 g) chopped Leek
  • 1/3 cup (42.67 g) chopped Carrots
  • 1/3 cup (49.67 g) chopped Red bell pepper
  • Add other veggies like celery, mushrooms, greens of choice quantities depending on the amount of cooked quinoa
  • 1/4 tsp (0.25 tsp) chili flakes or chopped green chili
  • 1/2 teaspoon (0.5 teaspoon) dried basil
  • 1/4 cup (36.25 g) Peas
  • 2/3 teaspoon (0.67 teaspoon) salt
  • 1/2 tsp (0.5 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

Nutritional values are based on one serving

Nutrition

Nutrition Facts
Quinoa Pilaf with Red bell pepper, Leek, Carrot, Peas.
Amount Per Serving
Calories 250 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 172mg7%
Potassium 500mg14%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 4g4%
Protein 8g16%
Vitamin A 4740IU95%
Vitamin C 42.6mg52%
Calcium 39mg4%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
 


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