Fragrant Coconut Quinoa Pilaf Recipe

About this recipe

A light yet protein-packed quinoa pilaf infused with the aromatic flavors of coconut, curry leaves, and mild spices. Perfect for a satisfying and wholesome dinner.

Ingredients

• 100 g Coriander Leaves
• 500 g Onion
• Pcs Eng Sandwich Bread
• 35Ml Shubh Cow Ghee 35ml
• Pcs Farmhand Curd
• 50g Everest Garam Masala
• 100 g Jeera
• - Red Chilli Powder
• 500 Ml Champion Oil
• 20 g Turmeric Powder
• 100 g Quinoa
• 200 ml Coconut Milk
• 1pc Watermelon
• 100 g Curry Leaves
• 100 g Yellow Mustard Seeds
• 100 g Jeera
• 250g Green Chilli
• - Grated Coconut
• 500G Loose Besan
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove bitterness.
2. 2. Heat 1 tbsp oil in a pot, add mustard seeds, and let them splutter.
3. 3. Add curry leaves, cumin seeds, and green chilies; sauté until aromatic.
4. 4. Stir in rinsed quinoa, turmeric, coriander powder, and salt; mix well.
5. 5. Pour in coconut milk and water, bring to a boil, then reduce to a simmer.
6. 6. Cover the pot and cook for 15 minutes until the quinoa absorbs the liquid.
7. 7. While quinoa cooks, heat 1 tbsp oil in a pan and sauté tofu until golden.
8. 8. Sprinkle chickpea flour over tofu, stir to coat, and cook for another 2 minutes.
9. 9. Add grated coconut to the quinoa and fluff with a fork to mix evenly.
10. 10. Fold in the sautéed tofu and chopped cilantro for a fresh finish.
11. 11. Let the pilaf rest for 5 minutes to allow flavors to meld before serving.