Quinoa - Spicy Peas Pulav (Pilaf)

 

New year and new beginnings,

this blog will have a new theme too.

Based on ingredients in the main role,

thus my recipes will flow for you.........

A few posts on Quinoa as the star,

in a series of savory and sweets.

And what will follow next?
Maybe some unusual Tofu treats......
2010 is a year of awakenings,
of following our hearts to bliss,
I wish you all the very best,
with sunshine, smiles and a kiss........

  

For Cooking Quinoa:

1 cup Quinoa

2 cups Water

1/2 teaspoon Sea Salt

1 teaspoon Oil

1 small Cinnamon stick

3 to 4 cloves

2 cardamom pods

Wash and thoroughly rinse quinoa.

Heat oil and gently fry the whole spices for a minute.

Add the quinoa, then pour in the water.

Let it boil, then cover with a lid and simmer for 10 minutes.

Take it off the heat and let it rest till all the water is absorbed.

Remove the whole spices from the quinoa.

Pulav:

1 medium sized finely sliced Red Onion

1 finely diced sweet Red Pepper

3/4 cooked Green Peas

1/4 cup chopped Cashew nuts

1/4 cup Raisins

1/2 teaspoon turmeric powder

1 teaspoon Cumin seeds

1 teaspoon Garam Masala

The cooked Quinoa

1 tablespoon Oil

Sea salt to taste

1/4 cup chopped Fresh Coriander

Half a Lemon

Heat oil in a pan and brown the cumin seeds,

then add the sliced onions, red pepper,

cashewnuts and raisins and fry together.

Add the green peas, then garam masala, sea-salt and turmeric.

Saute together for a few minutes then add the cooked quinoa

and mix well. Add some lemon juice and fresh coriander.

I served the pulav warm with a big dollop of cucumber raita:

finely diced cucumber mixed with goats milk yogurt,

sea salt, garlic and chili flakes.

 

Notes:

Quinoa is not a true cereal or grain, but a seed.

It is gluten free, alkaline in nature and easy to digest.

Unlike wheat or rice, which are low in lysine,

quinoa contains a balanced set of essential amino acids,

making it an unusually complete protein source (12% to 18%)

It is a good source of dietary fiber and phosphorous

and is high in magnesium and iron. 

Quinoa has a light, fluffy texture when cooked,

and a mild nutty flavor suitable for sweet and savory dishes.

I use Quinoa seeds, flakes, pops and flour

and my recipes will showcase them in all these forms.

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.