Simple ingredients like mint, garlic and jalapeno are just enough to make your quinoa pilaf delicious.
What you need: Serves 4-6
1 cup organic quinoa
1 cup brown rice
2 tsp chopped garlic
1 jalapeno chilli, slit lenghtwise
1 tsp cumin/jeera seeds
1 cup fresh or frozen peas
2 Tbsp olive oil or ghee/clarified butter
Salt to taste
Boiling water - about 4 cups
Add oil into a large, cooker or 4 quart pan. Over medium-high heat, add garlic, fennel and mint leaves. Add a cinnamon stick too. After a minute add the jalapeno and peas. Cook on medium for about 5-7 minutes. Sprinkle turmeric powder and salt to taste. Pour in boiling water, bring it to a rolling boil. Reduce the heat to medium.
Add brown rice and quinoa to the bubbling mixture. Once the entire mixture comes to a rolling boil, turn the heat to low. Cover and cook on low for 12 to 15 minutes.
Poke a fork into the pilaf. If the quinoa is fluffy, and a few grains of rice mushes to a paste between your fingers, the pilaf is cooked and ready.
Serve hot with yogurt salad or chicken curry n the side. Enjoy!