Nutty Quinoa Pilaf With Spiced Vegetables Recipe

About this recipe

Nutty Quinoa Pilaf with Spiced Vegetables is a delightful combination of protein-rich quinoa, colorful mixed vegetables, and crunchy almonds, all seasoned with aromatic Indian spices. This dish is perfect for lunch, offering a balanced mix of nutrients with 28g of protein and 12g of fiber to keep you energized and satisfied. The cooking process is straightforward, involving sautéing spices, simmering quinoa until fluffy, and tossing toasted almonds for a nutty finish. The texture is hearty yet light, with the vibrant flavors of coriander, cloves, and turmeric shining through. Serve this dish warm as a wholesome meal ideal for family gatherings or post-workout recovery.

Ingredients

• 500 g Whole Farm Premium Quinoa Seeds
• - Frozen Mixed Vegetables
• 100G Toblerone Crunchy Almonds (100g)
• - Onion-250 Gms
• 100 g Garlic - Single Clove
• loose Ginger
• - Coriander Powder
• - Cloves Lavang Powder-10 Gm
• - Rock Salt
• 100 g Mix Seeds
• 500 ml Oil (For Frying)
• 20 g Turmeric Powder
• 25 g Whole Black Pepper

Instructions

1. 1. Rinse the quinoa thoroughly under running water to remove its natural bitterness.
2. 2. Finely chop the onion, garlic, and ginger, ensuring even sizes for cooking.
3. 3. Heat vegetable oil in a large pan over medium heat and sauté the cloves until aromatic.
4. 4. Add the chopped onion, garlic, and ginger and cook until the onion turns golden brown.
5. 5. Stir in coriander powder, Suhaana Dal Makhani Spice Mix, turmeric, and rock salt, mixing well.
6. 6. Add the frozen mixed vegetables and cook for 5 minutes, stirring occasionally to coat them in the spices.
7. 7. Add the rinsed quinoa to the pan and stir gently to combine with the vegetables and spices.
8. 8. Pour in water, bring to a boil, and then reduce the heat to low. Cover and let it simmer for 15 minutes.
9. 9. While the quinoa is cooking, toast the almonds in a dry skillet over low heat until lightly browned and fragrant.
10. 10. Once the quinoa is cooked and fluffy, remove from heat and let it sit covered for 5 minutes.
11. 11. Fluff the quinoa with a fork and gently mix in the toasted almonds for added crunch.
12. 12. Serve warm, garnished with a sprinkle of fresh coriander if desired.