Ingredients and Method to make cilantro flavored quinoa pulao
1 and 1/2 cups Quinoa
2 cloves (lavang)
1 inch cinnamon stick (dalchini/ pattai)
3 green cardamoms (elaichi/elakkai)
1 onion cut fine
5 to 6 baby carrots or 1 large carrot cut fine (gajar)
1 red bell pepper deseeded and cut into 1/2 inch pieces (capsicum/simla mirch/kodamolagai)
1 green bell pepper deseeded and cut into 1/2 inch pieces (capsicum/ simla mirch/kodamolagai)
(or 3 cups of any vegetables like cauliflower, green peas, capsicum, carrots, beans, etc)
salt to taste
1 Tbsp oil
Masala paste/ Grind together
1 cup chopped cilantro (coriander leaves/hara dhania/kothamalli)
2 dry red chilies (or to taste) (lal mirch/ molagai vathal)
3 Thai or Indian variety green chilies (or to taste) (hara mirch/ pachai molagai)
2 cloves of garlic (lehsun/ poondu)
1 tsp grated ginger (adrak/inji)
Rinse quinoa thoroughly in cold water. Allow to drain. Place in a heavy bottomed pan with 3 cups of water and cook until soft on medium heat. Keep aside.
Grind the ingredients mentioned under masala paste in a mixer/ blender adding just a tbsp or two as required to make a smooth paste.
Heat oil in a large heavy bottomed pan. Add cloves, cardamom and cinnamon to it and stir until the cardamom starts to change color slightly. Add onion and saute until it turns translucent.
Add the vegetables and stir until the vegetables are cooked and tender crisp. Add a few spoons of water if required for the veggies to cook. Add ground paste and stir until it loses its moisture and begins to dry a little.
Add quinoa, salt to taste and mix well.
Remove from heat and serve hot with plain yogurt and pickle, curry of choice or raita/ thayir pachadi
Serves approx 2 to 3.
1 and 1/2 cups Quinoa
2 cloves (lavang)
1 inch cinnamon stick (dalchini/ pattai)
3 green cardamoms (elaichi/elakkai)
1 onion cut fine
5 to 6 baby carrots or 1 large carrot cut fine (gajar)
1 red bell pepper deseeded and cut into 1/2 inch pieces (capsicum/simla mirch/kodamolagai)
1 green bell pepper deseeded and cut into 1/2 inch pieces (capsicum/ simla mirch/kodamolagai)
(or 3 cups of any vegetables like cauliflower, green peas, capsicum, carrots, beans, etc)
salt to taste
1 Tbsp oil
Masala paste/ Grind together
1 cup chopped cilantro (coriander leaves/hara dhania/kothamalli)
2 dry red chilies (or to taste) (lal mirch/ molagai vathal)
3 Thai or Indian variety green chilies (or to taste) (hara mirch/ pachai molagai)
2 cloves of garlic (lehsun/ poondu)
1 tsp grated ginger (adrak/inji)
Rinse quinoa thoroughly in cold water. Allow to drain. Place in a heavy bottomed pan with 3 cups of water and cook until soft on medium heat. Keep aside.
Grind the ingredients mentioned under masala paste in a mixer/ blender adding just a tbsp or two as required to make a smooth paste.
Heat oil in a large heavy bottomed pan. Add cloves, cardamom and cinnamon to it and stir until the cardamom starts to change color slightly. Add onion and saute until it turns translucent.
Add the vegetables and stir until the vegetables are cooked and tender crisp. Add a few spoons of water if required for the veggies to cook. Add ground paste and stir until it loses its moisture and begins to dry a little.
Add quinoa, salt to taste and mix well.
Remove from heat and serve hot with plain yogurt and pickle, curry of choice or raita/ thayir pachadi
Serves approx 2 to 3.
