Hare Krishna Quinoa Pilaf is a light and flavorful dish perfect for Ekadashi or any gluten-free meal. This easy-to-make pilaf combines quinoa with a variety of vegetables and aromatic spices, creating a nutritious and delicious alternative to rice.
Author:Chandra-Vadana Chaitanya das
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Gluten Free
Method:Stovetop
Cuisine:Indian
Diet:Vegetarian
Ingredients
Scale
1 cup quinoa, rinsed
2 cups water
1 tablespoon ghee
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1 carrot, diced
1/2 cup green peas
1 bell pepper, diced
Rock salt (sendha namak) to taste
Fresh coriander leaves for garnish (optional)
Instructions
Cook Quinoa: In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside.
Sauté Vegetables: In a large pan, heat the ghee over medium heat. Add cumin seeds and let them crackle. Add the diced carrot, bell pepper, and peas. Sauté for a few minutes until the vegetables are tender.
Add Spices: Add turmeric powder, ground coriander, and rock salt. Stir well to combine.
Combine Quinoa and Vegetables: Add the cooked quinoa to the pan with the vegetables. Mix well and cook for an additional 2-3 minutes to allow the flavors to meld.
Garnish and Serve: Garnish with fresh coriander leaves if desired. Serve hot as a nourishing meal or side dish.
Notes
Quinoa Preparation: Rinsing the quinoa before cooking helps remove its natural bitterness, making the dish more enjoyable.
Vegetable Options: You can add or substitute other vegetables such as zucchini, broccoli, or spinach based on availability and preference.
Serving Suggestion: Quinoa Pilaf pairs well with yogurt or a simple salad for a complete meal.
Storage Tip: Leftover Quinoa Pilaf can be stored in the refrigerator for up to 3 days. Reheat gently before serving.