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
MethodRinse 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.
|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.