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Cilantro lemon quinoa pilaf
By : Radhika Vasanth
Category : Mexican
Servings : 3-4
Time Taken : 15-30 mins
Rating :
  1. Wash Quinoa in running water. Use a sieve or a cheese cloth which will make your life easier.
  2. In a thick bottom sauce pan, add olive oil and let it become hot.
  3. Reduced the flame to low. Add minced garlic and let it brown.
  4. Then add finely chopped onions and saute until it becomes translucent and changes to light brown.
  5. Then add green peas, 1/2 tsp salt and saute for 3-4 minutes.
  6. Add quinoa and saute for a minute or two.
  7. Then add chicken stock.
  8. Add pepper powder, paprika, dried rosemary and adjust salt if required.
  9. Stir it well to combine.
  10. Close the lid and let it cook on a low flame for 15-20 minute or until the water has evaporated.
  11. Open the lid, add cilantro, lemon juice and stir well.
  12. Serve it hot like a salad., as a main dish along with some curry/stew or a small portion of meat/fish.
  13. Notes: Replace Green Peas with your favorite vegetable or meat. You can use fresh rosemary as well. I recommend the use of heavy bottom Stainless steel sauce pan. There is no issues if you don’t have one.

    Recipe courtesy: Food for 7 Stages of Life

1 cup quinoa
2 garlic minced/crushed in pestle mortar
1/2 cup yellow onion finely chopped (around 1/2 medium size)
3 tsp olive oil
1/2 cup green peas
2 cups low Sodium chicken or vegetable stock (To make it gluten free, use GF stock)
1/4 tsp pepper powder
1/8 tsp paprika
1/2 tbsp rosemary dried
Salt to taste
Cilantro / Coriander leaves handful
2 tbsp lemon juice from 1/2 lemon
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