Quinoa may be a savior for people with gluten allergies and celiac disease but in recent years it has become more popular in health conscious, vegan and potluck circle. My niece called me the other day for a recipe of quinoa pilaf which she was thinking to bring in for their potluck at work. While we were chatting on phone, she also pointed out that I have not posted any quinoa pilaf recipe on my blog. Surprised, but she was right. I had other recipes with quinoa but none of pilaf.
Quinoa pilaf is my go to recipe and I make it when I am in hurry. Perhaps that’s why I almost forgot about it. However, I did not miss this time and I am sharing with you, my one of a kind Quinoa pilaf.
I read it somewhere,
“People would eat more healthy food if it could be made to taste good”
This quinoa pilaf is packed with tender vegetables, soaked almonds, sweet and tart dried berries and some zip from Indian spices. It tastes really good and you will ask for more.
I like my quinoa to be fluffy with separate granules like basmati rice. I have published recipes with quinoa but never actually wrote about cooking it perfectly, which I am doing it today. Most recipes will say 2 parts water 1 part quinoa. I did the same in the beginning but after cooking it for so many times I found that quinoa absorbs less water than basmati rice, so it’s unnecessary to cook it with the same ratio. Using little less water and simmering on low heat will give you a more al dente like texture. Experiment and see what works best for you. Quinoa can also be cooked in rice cooker the same way you would use it for rice. I have never done it but my niece has successfully cooked it and she was very happy with the result. Once the quinoa is cooked, on stove top or rice cooker it can freeze really well. It is yummy both for sweet and savory recipes.
Ingredients
- 175 gm (1 cup) quinoa
- 475 ml water or vegetable broth
- 1 tsp salt
- 155 gm (1) carrot, sliced
- 70 gm (1/2 cup) peas
- 120 g (1/4) cauliflower, cut into small florets
- 65 gm (1/2 cup) dried berry blend ( raisins, blue berries, cranberries)
- 36 g (1/4 cup) purple onion, sliced
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- salt as per taste
- 1 tsp freshly ground black pepper
- 1/8 tsp red chili powder
- 2 tbsp. olive oil
- juice of half a lemon
- 1/4 cup cilantro and mint leaves, chopped
- handful of raw almonds
Instructions
- To prep soaked almonds, soak them for 8 hours or overnight. ( Soaked almonds are kept handy in my home at all times. We'll talk about it in another post). The other way is to take almonds in a microwave proof bowl. Cover it with enough water. Microwave for 30 seconds. Leave it aside till you need it.
- To cook Quinoa, soak quinoa in water for 15 minutes. Soaking helps quinoa to cook evenly and loosens up any residue of saponin which can give a bitter taste. However more and more companies are selling quinoa with the saponin already polished off. ( I am used to eating all types of quinoa so I often skip this step)
- Using a fine mesh strainer rinse quinoa under running water stirring with your hands.
- Put it in a pot with water or vegetable broth, lemon juice and salt.
- Turn on the heat and bring it to boil.
- Once it starts boiling reduce the heat to low, cover with a tight fitting lid and simmer for 15-20 minutes or until it is tender and translucent. When you see that all water is absorbed, remove quinoa from heat and allow to sit for 10 minutes. "Let it sit" part is the key to good quinoa.
- Fluff quinoa gently with a fork before adding the vegetables.
- Prep your vegetables for the pilaf when you are on step 5 of cooking quinoa.
- Heat oil in a frying pan on medium. Add onion and cook until translucent.
- Add in cauliflower and carrots. Cook for 5 minutes and stir in the peas and berry blend.
- Add salt, turmeric, black pepper, cumin powder. Cook until fragrant. Remove from heat and add it to fluffed quinoa along with cilantro and mint. Stir gently.
- Taste pilaf and adjust seasoning if needed.
- Peel almonds (soaking softens the skin and is easier to peel). Transfer Quinoa pilaf to a serving bowl and garnish with soaked, peeled almonds.
My recipes with quinoa so far:
Roasted Acorn squash with Quinoa
Mushroom Masala with Quinoa Tabbouleh
Burger patty with Quinoa and beans
Lentil Salad with Citrus Salmon and Quinoa
If you have a favorite quinoa recipe, I would love to hear about it.
June 16, 2018
This post has been re-edited, updated with new photographs. Although the recipe has been the same I cooked it with vegetable broth which improved the color and flavor.
I am bringing this delcious and easy quinoa pilaf recipe to #cookblogshare @ Monika’s Everyday Healthy recipes.
DivyaGCP
Healthy and delicious Pilaf.
Divya’s Culinary Journey
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Lubna Karim
Lovely recipe….healthy and filling too…
Swathi Iyer
Neetu,
Your quinoa pilaf looks delicious. I have some in my hand, I will try. Some blog I read that we need to toast the quinoa before cooking.What you think.
My daughter is 3 year old and son is 5 month old.
Balvinder Ubi
Toasting is not necessary but it deepens the nutty flavor in sweet recipes. Do try it and you will definitely love it.
Balvinder Ubi
I just guessed your daughter is small because only little kids want to help their parents with house work.
Torviewtoronto
this looks fabulous lovely flavours
Guru Uru
What a deliciously healthy pilaf my friend, I love the almonds addition 😀
Cheers
Choc Chip Uru
yummychunklet
I had something similar for dinner tonight. Yours looks way more delicious, though!
Shirley Tay
I’ve tried many versions of Pilaf but not one with Berries & Almonds. What an innovative idea to add these stuff into the rice. Well done, my dear!
Gayathri NG
Healthy n delicious pilaf…
Soni
Delicious and healthy!!Love the sweet, savory and the nutty flavors here 🙂
Navaneetham Krishnan
I too like not only quinoa but also rice which is fluffy. I can’t remember if I have tasted quinoa before but its almost never been cooked at home. I like this version of healthy, what more with almonds. Great combo of ingredients for a lovely outcome.
anne
I’ve heard good things about quinoa but haven’t actually tried it ! This dish looks really good !
Viviane Bauquet Farre
Quinoa is becoming so popular! This dish is a great use of this wonderful ingredient. From the garnish down, this is impressive!
mireia badia
Never tried Quinoa, it’s going to my list!!!
Tina (PinayInTexas)
I love the tasty and healthy look of this, Balvinder! I really should prepare quinoa more often!
julie
Never tried berries in pilaf..looks healthy & delicious,Balwinder:-)
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RavieNomNoms
I love quinoa! I would eat it every single day if I could! Looks great!
Kelly | Eat Yourself Skinny
This looks wonderful, I love quinoa! 🙂
Cucina49
You’re right, quinoa is definitely “in” right now–I served it at Passover this year, I serve it to my vegan friends–it’s such a great ingredient. This pilaf looks absolutely delicious!
Kit @ i-lostinausten
I can imagine the lovely flavor of this Pilaf! Love the combo between berries & almond in this savory dish! Very interesting indeed! YUM!
Vicki Bensinger
What a nice healthy recipe with wonderful ingredients. I don’t think I’ve added fresh berries to quinoa before. I know I’d love that. Thanks for sharing.
Shanthi
Looks really lovely and delicious
Gabriela Steve
I wanted to let you know that I nominated you for the versatile blogger award:
http://ourearthland.blogspot.ca/2012/06/versatile-blogger-award.html
🙂
Lizzy
Hooray for veggies and dried berries in your quinoa! This looks like an amazing dish!!!!
S.V.
I have been eating a lot of Quinoa lately and this recipe looks and sounds fantastic.
Jennifer
Neetu, I love quinoa. This is an awesome recipe!!
Jay
awesome recipe..loved it
Tasty Appetite
Liz
I find 1.5 cups water to 1 cup quinoa works about right when cooking it by absorbtion method. I will have to try this recipe though, the veg and fruit combination sounds lovely.
Amelia
Hi Balvinder, your pilaf look delicious. With all the combination of vege and fruits can imagine the fragrant smell from your kitchen….. yum yum….
Have a nice day, regards.
Nami | Just One Cookbook
“People would eat more healthy food if it could be made to taste good” – this is so true! Most people are hesitant from the looks for first bad experience on food. At least what we can do is to make it appealing. 🙂 You have done good job for this recipe!
Baker Street
Wow! This is healthy and delicious. Love the use of berries in this pilaf!
Tisa Jacob
Love this recipe Balvinder and reading your blog. I’ve nominated you for an award, please check it out on my space. Joyful cooking.
allie
Beautiful recipe Balvinder – we love quinoa – I make a southwestern version with edamame! Delish!