Author Notes
I love flavors. I love grains also. I love having many flavors going on in a dish. I like to have an explosion of flavors in my mouth. Speaking about this I craved a quinoa pilaf full of flavor and spice. That is why I took my traditional quinoa recipe and I transformed it in a divine spicy quinoa pilaf. —Geanina Armeanu
Ingredients
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3 cups
quinoa washed
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2
large onions julienned
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2
carrots sliced
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1
large parsnip sliced
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4
celery sticks chopped
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1
red bell pepper chopped
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1
bunch fresh basil
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dry spices: anise seed, thyme, paprika, curry, cumin powder, cayenne pepper,
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salt adjusted to taste
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1/2 cup
oil
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1/2 cup
water
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1
can coconut milk
Directions
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1.Turn the heat on medium. In a large cast iron pot pour the oil and the water, then add the carrots, onions, and parsnips. Saute for 5-6 minutes.
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2. Add the peppers and celery along with all the dry spices and salt. Saute for 5 minutes.
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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 some more water.
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4. Add the quinoa. Stir. Turn the heat down at low. Let it simmer for about 10- 15 minutes.
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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.
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While the quinoa is simmering prepare the beet greens:
1.give them a rough chop
2. in a separate pot (preferably a wok) pour some oil (3-4 tablespoons), some soy sauce (1-2 spoons) and add the greens.
3. saute for 3-4 minutes
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