I love flavor. In fact many flavors going on in a recipe. I love flavors to explode in my mouth. But I love healthy also. Spicy quinoa pilaf qualify for both: flavor, earthiness and health.
Traditional quinoa pilaf is good, but I wanted a delicious quinoa dish with an indian twist . And I realized that nothing screams better indian dish than coconut milk, curry and anise seed. Further I swapped the water for coconut milk and I got the perfect quinoa dish ever!
- Makes 1 pot
large onions julienned
large carrots sliced
large parsnip sliced
celery sticks chopped
red bell pepper julienned
cloves garlic crushed
13. 66 ounces
coconut milk (1 can)
fresh basil chopped
dry spices: paprika, anise seed, curry powder, cumin powder, thyme, cayenne pepper, salt
beet greens chopped
- 1. Prepare a large iron cast pot. Turn the heat on medium and pour the oil and 1/2 cup water. Then add the carrots, onions, and parsnips. Saute for 5-6 minutes.
- 2. Add the peppers and celery along with all the dry spices and salt. Saute for 5 minutes.
- 3. Add the coconut milk and let everything simmer until the vegetables are tender, about 15 minutes (the quinoa boils fast that is why you want your vegetables tender). If you feel the vegetables mixture is too thick add a some more water.
- 4. Add the quinoa. Stir. Turn the heat down at low. Let it simmer for about 10- 15 minutes.
- 5. Add the garlic and fresh basil, check if it needs more salt and turn the heat off. Let it sit for half an hour before serving.
- 6. In a different pot (wok preferably) saute the greens with a bit of oil, salt, soy sauce for about 3 minutes.