Wednesday, August 5, 2015

Quinoa Pulav

Quinoa is a comparatively recent entrant into my kitchen and I am still trying to find interesting ways to cook it. Apart from using it as a substitute for white rice, I tried making batter in combination with oats and urad dal. The idlys were a bit sticky, but the dosas turned out okay (lesson learned: I need to keep working on the proportions). One of the successful experiments was this delicious laddoo, which you should try.
I am not sure how popular quinoa is in India, but an uncle of mine mentioned that his friend is cultivating it somewhere near Mysore. One thing I am sure of though, it is a priced commodity at Rs. 600/Kg.
Ingredients (Serves 2)
½ cup – Uncooked quinoa
1.25 cups – Water
¼ cup – Thinly sliced onion
¼ cup – Corn kernels (fresh or frozen)
¼ cup  - Green peas (fresh or frozen)
1-2 pods – Cardamom
1, 1” piece – Cinnamon
1 – Bay leaf
1 small piece – Star anise
1 tsp – Oil
Salt to taste
Rinse the quinoa and place in a saucepan with water and salt.
Bring it to a boil, reduce the heat to medium, cover, and allow it to simmer for about 10 minutes.
Check to see if any water remains. If there is, allow it to simmer for a few more minutes.
Once all the water has been absorbed, turn off the heat, fluff the quinoa with a spoon or fork, cover, and keep aside.
Heat oil in a pan and add all the spices.
Place on medium heat and sauté for a minute.
Add the sliced onions.
Sauté until the onions become tender and slightly brown.
Add the corn and peas and sauté for 2-3 minutes or until soft.
Add the cooked quinoa and more salt if required.
Mix well, cover, reduce the heat to the lowest possible setting, and leave it for 5-6 minutes.
Serve hot with raita or plain curd, papad, and your favorite pickle.
Aromatic spices and delectable vegetables make this pulav amazing
Quinoa Pulav with Aromatic Spices and DelectableVegetables

Most quinoa recipes call for using double the amount of water. I have found that using a little extra adds to the texture. Too much water can be harmful too as you’ll end up with a mushy mess. It could be different for different types, so please start with double and experiment your way through larger amounts.

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