Quinoa Pilaf - | WBTV Charlotte

Quinoa Pilaf

Presented by Sabina Jules

2   cups of Quinoa

1   lb mixed carrots & peas

¼   cup ground ginger & garlic

½   cup ground mixed parsley, basil, cilantro

1    cup chopped mixed onions and scallions

½   cup olive oil or coconut oil

1   tablespoon tomato paste

3   roma  tomatoes

1   teaspoons  Mammydoro vegetable seasonings

1  cup sliced almonds

½  teaspoon baking soda

Salt, Maggi or Bouillon cube to taste

Blend garlic, parsley, basil, cilantro and pepper (optional) using 1/2 cup of water and set aside. Add 8 cups of water in a large pot and bring to the boil. Then add ½ teaspoon of salt and ½ teaspoon of baking soda. Add quinoa seeds and boil for 15 minutes. Strain using a sieve; quinoa seeds are very small. Open running water (hot) over the sieve and rinse to remove bitterness and set aside. The baking soda helps to remove the pungent smell and bitter taste from the quinoa seeds. In another pot add carrots & peas and 4 cups of water and a pinch of salt. Cook for 5 minutes, strain and set aside. Put oil into saucepan and heat for 1-2 minutes. Add finely chopped onion, green onions, tomato paste,  sliced almonds(optional), 2 Maggi or Knorr cubes and a pinch of salt to the saucepan and cook for 10 minutes, stirring every 5 minutes until onions soften. Add blended herbs and continue to stir for another 5 minutes. Add chopped tomatoes and stir for 5 minutes. Then add two cups of water and let cook for 20 minutes, stirring every 5 minutes. Add finely chopped bell peppers, mix properly and let cook for 5 minutes. Then add pre-boiled quinoa and mix. Add pre-cooked vegetables, and chopped black olives (optional) stir until water dries off and then turn off the heat. Taste and adjust seasonings. Let sit for 5 minutes and serve.

Suggested Serving: Serve hot with any meat of choice (grilled chicken or fish, steak or pan fried fish or chicken)

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