This Quinoa (KEEN-wah) pilaf is not only delicious and easy to prepare but also loaded with fiber and protein. It is wholesome and nutritious. It is perfect for a vegetarian or vegan diet. Today we will learn how to make flavorful and delicious quinao pilaf/pulao with beans and corn following this easy recipe with step wise pictures.
| A bowl of goodness |
Quinoa with Beans and Corn
Prep Time : 15 mins
Cook Time : 15 mins
Serves: 1
Recipe Category: Lunch-Dinner
Recipe Cuisine: International
Author:Padhu Sankar
Serves: 1
Recipe Category: Lunch-Dinner
Recipe Cuisine: International
Author:Padhu Sankar
Ingredients needed
Quinoa – 1/2 cup
Kidney Beans – 1/3 cup cooked
Corn – 1/2 cup
Coconut milk – 3/4 cup
Water -1/4 cup
Onion – 1 chopped
Salt needed
For Grinding
Ginger – 1 inch piece
Garlic – 2 cloves
Green Chilli -1
Fresh mint leaves -fistful
Spice powder
Chilli powder/paprika – 1/4 tsp
Cumin powder – 1 tsp
For the seasoning
Oil – 2 tbsp
Cinnamon – 1 inch piece
Cloves – 2
For Garnishing
Coriander leaves – 2 tbsp chopped
Preparation
Grind ginger, garlic, green chilli and mint leaves to a fine paste.
If using canned beans, just rinse it well and use it. If using dried beans, soak it overnight and cook until soft. You can also use the pressure cooker.
Keep boiled corn ready.
I used homemade coconut milk. You can use ready made coconut milk also. (Use 3/4 cup coconut milk + 1/4 cup water )
Method
Heat oil in a pan, add cloves and cinnamon, saute for a few seconds and then add onions.
Saute until onions turn transparent. Then add the ground paste and saute until the raw flavor of the paste goes.
Add chilli powder and cumin powder.
Add coconut milk + water, cooked beans, boiled corn and salt needed. When it starts boiling, add the quinoa and cook covered on low heat.
If you find the quinoa uncooked even after all the liquid has evaporated, you can sprinkle water and cook for a few more minutes until the quinoa is soft.
Garnish with coriander leaves and serve hot with a simple salad or roasted vegetables.
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