A colorful accompaniment for grilled chicken or fish, this Red Quinoa pilaf is also delicious enough to stand on its own as a meatless main dish. Toasting quinoa brings out its nutty flavor.
So I have this super healthy, easy Red Quinoa Pilaf for dinner at home today with some mint and cucumber yoghurt. I love how simple and quick this dish can be and gets done under 30 mins in the kitchen.
Red Quinoa Pilaf (Gluten Free and Vegan)
Red Quinoa Pilaf
For Mint and Cucumber Raita
Rinse the quinoa under cold water and drain.
Heat a 12-inch skillet over medium-high heat until hot. Put the quinoa in the pan, swirling it around with a whisk, and cook, whisking, until the quinoa is dry, has a nutty aroma, and looks a few shades darker, about 8 minutes. Transfer the quinoa to a plate to cool slightly. Wipe out the skillet.
In a 3-quart pot, bring the broth to a boil, add the quinoa and simmer, covered, over low heat until the broth is absorbed and the quinoa is tender, about 15 minutes.
Meanwhile, heat the vegetable oil or Ghee in the skillet over medium heat.
Add the hot spices - bay leaf, cardamom, cinnamon, cloves and saute them on low flame for few seconds before adding the chopped onion.
Once the onion turns off white, add the ginger and garlic paste and cook for a minute. Add all the vegetables and keep stirring everything for another 15 minutes. Add the garam masala and cook for another 5 minutes. Add the cooked quinoa and let it all simmer for 5-10 minutes and serve with chopped coriander leaves.
Serve hot with Mint Yoghurt Raita and Enjoy!
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