Spiced Quinoa And Lentil Pilaf Recipe

About this recipe

A fragrant and protein-packed quinoa and lentil pilaf infused with Indian spices, perfect for a satisfying and nutritious dinner.

Ingredients

• 100 g Quinoa
• - Red Chilli Powder
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 200 ml Mustard Oil
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• - Coriander Powder
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse the quinoa and red lentils separately under running water until the water runs clear.
2. 2. Heat vegetable oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add chopped onion, garlic, ginger, and green chili to the pan, sautéing until the onion turns golden.
4. 4. Stir in chopped tomatoes and cook until they soften, forming a thick base.
5. 5. Add turmeric powder, coriander powder, red chili powder, and salt, mixing well with the tomato base.
6. 6. Add the rinsed red lentils to the pan, stirring to coat them with the spice mixture.
7. 7. Pour in water and bring the mixture to a boil, then reduce heat to let the lentils simmer for 10 minutes.
8. 8. Add the quinoa to the pan, stirring gently, and cover the pan with a lid.
9. 9. Cook on low heat for 15 minutes or until the quinoa and lentils are tender and the water is absorbed.
10. 10. Remove the pan from heat and allow it to rest covered for 5 minutes.
11. 11. Garnish the pilaf with freshly chopped coriander leaves before serving.