Colorful Quinoa Pilaf with Cilantro Chutney (Pesto)

Eating the rainbow has never been easier! Try this for a weekend dinner.

 This recipe is very forgiving. Adding an extra handful of veggies or tablespoon of oil will not drastically change the taste.

Servings: 1 or 2, depending on your appetite!

Ingredients

  • 1 cup quinoa, rinsed

    1.5 cups water

    ½ tsp salt

  • 2-3 tablespoons vegetable oil (avocado)

    1 tsp brown mustard seeds

    ½ tsp cumin seeds

    1 tsp turmeric powder

    1 heaping tablespoon grated fresh ginger

    1 onion, any color, minced

    1 bell pepper, any color, minced

    Other vegetables: 1 potato, 1 carrot, handful green beans, asparagus, fresh or frozen peas, cauliflower or red cabbage

    Salt to taste

    Juice from a lemon (may not need all of it)

    Roasted cashews for garnish

  • 1 bunch cilantro, washed and chopped coarsely, stems are okay

    ½ cup raw nuts (cashews, almonds or walnuts), use unsalted pumpkin seeds for nut-free version

    1 green chili (optional)

    ½ shallot or red onion, chopped

    Lemon juice and salt for taste

    Water for blending

  • 1 tablespoon avocado oil

    ½ tsp black mustard seeds

    Curry leaves (optional)

    1-2 tablespoon moong dal, de-husked or Indian black gram, also de-husked (optional, see note below)

Preparation

Quinoa

  1. Boil water and salt.

  2. Add rinsed quinoa, turn heat down to medium/low, cover pot and cook for 10-12 minutes.

  3. Remove lid and fluff grains with a fork. Set it aside.

Vegetables

  1. Heat oil in a pot with a lid.

  2. When hot, add mustard seeds. Cover and let the seeds pop.

  3. Immediately add cumin seeds, onions, peppers, turmeric, and ginger. Sauté for a few minutes.

  4. Add cut vegetables. Add carrots, beans, and potatoes first and cook for a few minutes before adding asparagus, peas, and cabbage. Vegetables should be tender, not mushy.

  5. Once vegetables are cooked, add cooked quinoa and gently mix.

  6. Add lemon juice, one tablespoon at a time. The pilaf should have a slight sour tang.

  7. Add cashews before serving.

Cilantro Chutney (Pesto)

  1. Blend all ingredients, except lemon juice and salt.

  2. Add salt and lemon juice as preferred.

The chutney tastes great without tempering but adding hot oil to the chutney makes it taste amazing. Tempering is easy and adds a nutty flavor (I even temper coleslaw for extra yumminess).

Tempering

  1. Heat oil in a small sauce pan.

  2. When hot, add mustard seeds and let the seeds pop.

  3. Immediately add curry leaves and dal, if using, and fry until golden brown.

  4. Add popped seeds to prepared chutney.

  5. Stir and serve.

NOTE: Instead of dal, you can use raw sunflower or pumpkin seeds.