Thursday, April 16, 2009

Quinoa Pilaf Recipe

Quinoa is an ancient seed from South America. It is like a grain but technically it is a seed. It can be used in much the same way as rice. The following recipe is one that I make often. It is very versatile. Think of this recipe as a base that can be changed according to your tastes and flights of fancy. In fact this recipe is an adaptation of a different recipe that I have long lost track of.

Quinoa Pilaf

If you like to soak your seeds and grains before cooking them, then soak 1 cup
quinoa in 2 cups of water and 1 tablespoon apple cider vinegar overnight. This neutralises any anti nutrients that may be in the seeds, making the nutrients more bio available. This is not something that is just for quinoa but is recommended for all seeds and grains. However it cooks just the same if you don't do this.

Put some extra virgin olive oil, or coconut oil in a saucepan. Lightly cook cut up onion, carrot and celery. Add 1 teaspoon cumin and 1 teaspoon
coriander. Sometimes I also add 1 teaspoon ground ginger. Add quinoa and water. Use twice as much water as quinoa. Add frozen peas and corn or whatever vegetables takes your fancy. Add salt to taste. Cover and simmer until water has been taken up, approximately 15 - 20 minutes.

Eat either hot or cold. As a cold salad it is nice with the addition of
avocado and tomato. Eaten hot it goes well with chicken.

I hope you enjoy this as much as my family does. Make changes according to your tastes.


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