Main Course

Quinoa Pilaf with Red bell pepper, Leek, Carrot, Peas. vegan, glutenfree

This quinoa pilaf is a quite neutral flavored(no sharp spice or herbs), so it can go well with any spread.…

Ready 30 minutes
Serves 2 servings
Prep 5 minutes
Cook 25 minutes

Quinoa Pilaf with Red bell pepper, Leek, Carrot, Peas. vegan, glutenfree

The snow is all gone and finally we got a partly sunny day, though it was still extremely cold.. I froze my toes! Chewie also feels the cold, if we take him on a longer walk he starts jumping instead of walking. Since we were snowed in all of the week, there was a lot of cooking and trials of glutenfree breads and dinner rolls! The dinner rolls were great if you like the sorghum taste..:) I am getting a hang of it now and liking sorghum(Jowar). I will play around with some millet and other whole grains too, lets see.

Recipe

Quinoa Pilaf with Red bell pepper, Leek, Carrot, Peas.

This quinoa pilaf is a quite neutral flavored(no sharp spice or herbs), so it can go well with any spread.

Serves 2 servings
Prep 5 minutes
Cook 25 minutes
Total 30 minutes

Ingredients

1/2 cup Quinoa
2 teaspoons Oil
1/4 cup chopped Leek
1/3 cup chopped Carrots
1/3 cup chopped Red bell pepper
Add other veggies like celery, mushrooms, greens of choice (quantities depending on the amount of cooked quinoa)
1/4 tsp chili flakes (or chopped green chili)
1/2 teaspoon dried basil
1/4 cup Peas
2/3 teaspoon salt
1/2 tsp lemon juice
roasted nuts, cashew or almond slivers, chopped cilantro (garnish)

Instructions

1
Cook Quinoa according to instructions(I usually cook 1/2 cup quinoa it in a little more than 3/4 cups water, roughly 1.5 times water, for about 15 minutes). You can also toast the quinoa a little before adding water for a fluffier nuttier quinoa. Fluff it up as soon as cooked.
2
In a pan on medium heat, Oil, Leek, Carrots and Red bell pepper. Add other veggies like celery, mushrooms, greens of choice in quantities depending on the amount of cooked quinoa.
3
Cook for 3-4 minutes, uncovered, until Leek and Carrots start to get brown on the edges.
4
Add chili flakes, dried basil and Peas and cook for another 2 minutes.
5
Add in the cooked quinoa, salt and lemon juice and mix well.
6
Cook covered on low heat for 2-3 minutes.
7
Garnish with roasted nuts(cashew or almond slivers, optional), chopped cilantro and serve hot!