Quinoa Pilaf

Ingredients

• 1 cup quinoa
• 1 3/4 cups water (or vegetable broth)
• 3/4-1 tsp sea salt ((use less if using broth))
• 1/3 tsp ground turmeric
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1 red chili (minced (omit if sensitive to heat))
• 1 medium onion (diced)
• 2 garlic cloves (minced)
• 1/2 tbsp fresh ginger (grated)
• 1 cup peas (frozen & thawed)
• 1/2 cup sweet potato (finely diced (*see notes))
• 1/2 cup bell pepper (chopped)
• 1 bay leaf
• Sea salt and black pepper (to taste (I used 1/2 tsp salt))
• 1/4 cup vegetable broth
• Juice from 1/2 lemon (or lime)

Instructions

1. 1

   Check the video in the blog post for easy visual instructions.Thoroughly rinse quinoa in a fine-meshed sieve.

2. 2

   Add the rinsed quinoa, water, salt, and turmeric to a medium-sized pot. Bring to a boil, cover the pot, and reduce the heat to low/medium. Let it simmer for about 15 minutes or until the quinoa is tender and all water is absorbed.

3. 3

   Meanwhile, heat the oil in a skillet/pan over medium/high heat. Once hot, add the cumin seeds and the chili (if using) to the oil.

4. 4

   Also, add onion and sauté for 3 minutes. Then add ginger, garlic, all vegetables, salt, pepper, and the bay leaf. Stir to combine.

5. 5

   Finally, add vegetable broth, cover the skillet and let the vegetables cook over low-medium heat until tender (but not mushy), about 7-10 minutes.

6. 6

   Turn off the heat and add the cooked quinoa. Pour in the lemon juice or lime juice and stir. Garnish with fresh herbs.

7. 7

   Serve immediately! You can also store leftovers in the refrigerator for up to 3 days and enjoy them as a quinoa salad with a creamy tahini dressing.