Vegetable Quinoa Pilaf

I found a quinoa recipe in the good housekeeping website.  (check recipe at Vegetable Quinoa Curry).  I took this recipe and modified to make it as a vegetable quinoa pilaf.

Quinoa (Red & White):

Quinoa is a grain like plant grown for its edible seeds.  Even though quinoa looks like a grain, it does not belong to the grass family (graminacea). Quinoa is closely related to spinach, beets, and Swiss chard.  The most common ones are the white quinoa which becomes transparent or off white when cooked.  But other varieties features colors as red, orange, brown etc.  Cooked quinoa seeds are very fluffy and crunch in taste.

When cooked, the bead like quinoa will have a tiny tail like protruding from the seeds.

Cooked Quinoa:

Quinoa is very rich in amino-acids as well as rich in manganese, iron, copper and phosphorus


  • ¾ cup quinoa
  • 1 ¼ cups water
  • 10 – 12 oz mixed vegetables (cauliflower, carrots, string beans etc)
  • 6 oz extra firm tofu baked
  • 2 teaspoons cooking oil
  • ¼ cup chopped onion
  • 2 – 3 cloves garlic chopped
  • ¼ inch piece ginger chopped
  • ½ teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • 2 tablespoons water
  • Couple of cashew nuts (about 10)
  • 2 teaspoons generous Greek yogurt
  • Salt to taste


  • Add quinoa to a saucepan and roast on medium flame for about 5 minutes stirring frequently
  • Stir water and salt to quinoa and bring to boil.  Reduce heat and cover and simmer until all the water is absorbed (about 10 minutes).  Set aside
  • Break the cauliflower into small florets.  Slit the carrot lengthwise and then chop diagonally into thick slices.  Cut green beans into 1½ inch pieces.
  • Add oil to a saucepan and add onion and sauté for about a minute.  Add chopped ginger and garlic and sauté until onion and garlic are golden brown
  • Add coriander powder, cumin powder and fry for a couple of seconds on low flame
  • Add vegetables, water and cover and cook on low flame until all the water is absorbed and vegetables are soft (if needed sprinkle a little water at a time to prevent burning)

  • Add cashew nuts, quinoa, baked tofu, Greek yogurt to the vegetable mix and mix well
  • Serve warm (serves 2 main dishes)

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