Gluten-free Vegan Indian Quinoa Vegetable Pulao

September 15th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Cauliflower, Dairy Free, Egg Free, Garlic-free, Indian, Nut Free, One Dish Meal, Peas, Quinoa, Rice Free, Soy Free, Vegan, corn free 10 Comments »

Many of you will have seen my earlier recipe where I discovered quinoa is wonderful in Indian rice recipes. That easy-to-transport Indian quinoa recipe is still a winner in my book, and I make it regularly. But it occurred to me that if quinoa translates so well in that Indian rice recipe, it would be likely to be the perfect ingredient for others as well. Today I found myself with time on my hands, and nerves to calm. We’re trying to buy a house, you see, and house purchases are so full of ups and downs it seems you need the tranquility of a Zen monk to traverse them with equanimity. I never claimed to be calm, patient, or tranquil, and so I’ve found the whole process extremely trying. Anyway. So, there I was, twitching, looking for a cooking project. I also had something of a yen for Indian food, if you’ll pardon the mixed imagery. I did a search for one of my favorite Indian culinary goddesses, Manjula, in order to find her very yummy toor dal recipe. While I was there, I thought I might check out some of her rice recipes to see if she had any ideas that I could use for a new quinoa dish. Being the amazing chef she is, I found ideas aplenty, and ended up creating this riff on her Vegetarian Rice Pulao Recipe. I don’t usually like watching videos for the recipes, but Manjula makes me feel like a favorite (Indian) auntie is sharing her culinary secrets with me and I just adore her and her delicious recipes too. I hope you enjoy getting to know Manjula, and you enjoy this quinoa recipe that was inspired by her as well.

This post is an entry for Gluten-free Wednesdays and Meatless Mondays

*Adopt a Gluten-free Blogger Sign-up Post should be up by Sunday. I’d post it Saturday, but we are buying a HOUSE so will be very busy!*

Gluten Free Vegan Indian Quinoa Vegetable Pulao Recipe
Ingredients
1 cup raw quinoa rice, cooked in rice cooker with 2 cups water

3 tablespoons of canola and/or mustard oil
2 teaspoon cumin seeds, divided
1 medium size diced potato, sweet potato, jicama, or rutabaga (or leave out)
1 large carrot, cut into a large dice
1 cup chopped cauliflower florets
1 cup frozen green peas
2 tsp- 1 tbsp. thin slices of semi-spicy chilies
1 tablespoon chopped ginger
1 teaspoon salt

1-2 tablespoon oil
2 bay leaves
1/2 cinnamon stick
2 cloves
1 teaspoon salt
1/2 tsp. turmeric

1/2 fresh lemon or lime
1 medium tomato, chopped and sprinkled with salt (optional)
fresh cilantro, for garnish

Directions
Heat oil in your wok on high to medium-high. (My stove is really hot, so I have to turn it down to medium/medium high to avoid burning.) When hot, add 1 tsp of your cumin seeds and let them start to pop. Add your potato (or potato substitute) and mix into the cumin, letting it brown slightly. Add your carrot and follow with your cauliflower florets. Mix together and let surface of florets begin to brown. Add your peas, mix, and then add chilies and ginger. Sprinkle generously with salt and let brown further. When it seems almost done (think al dente), make a well in the middle of the wok and add at least a tablespoon more of oil. When it is hot add your bay leaves, cinnamon stick, remaining teaspoon of cumin seed, and cloves. Let them sizzle and then add your quinoa, mixing in thoroughly and sprinkling with additional salt. Let flavors permeate the dish. Add your turmeric and fold into the quinoa. Turn off heat and let dish sit for a few minutes. To serve, squeeze lemon or lime juice onto the pulao, and garnish with tomato and cilantro.

Serve with a delish dal!

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Gluten-free Indian Quinoa Masala Recipe

August 10th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Indian, Nut Free, Quinoa, Rice Cooker Recipe, Rice Free, Soy Free, Uncategorized, Vegan, corn free 19 Comments »


Ever since I embarked on a special allergen-free diet for Baby Yum, I have been experimenting with some of the more exotic gluten-free “grains” or pseudo grains. Some of these have been a trial (amaranth, anyone?) and others have been a true pleasure to work with (quinoa, sorghum, millet). Quinoa is a grain that I long thought bothered my tummy, but it turns out other grains may have actually been the culprit. I’ve been enjoying tons of this cute little seed ever since I started my crazy-grain rotation diet, and am regularly amazed at its versatility. It makes a mean, if somewhat delicate, allergen-free muffin. But in its whole seed form, quinoa can also stand in for rice with amazing success. I’ve used it to make sushi, chirashi, fried rice, and lately, I’ve even been experimenting with it in Indian dishes. The last two weeks I’ve been obsessed with Indian recipes. My taste buds rebelled against plain-Jane allergen fare and begged for spices, spices, and more spices. And of course, Indian recipes are very good at presenting a rich array of flavors for the palate through the generous use of spices. I’ve been using coriander by the tablespoon, and cumin like it is going out of style. Good thing my local Costco caters to the Indian community here and sells it in quantity! Of course I could also buy spices from Indian markets, but I do have some concerns that the ground spices may be cross contaminated by flour milling and packaging. I’ve made scrumptious toor dal made by the Indian culinary goddess Manjula and an assortment of recipes from my favorite Indian cookbooks. Pictured above is a modified version of “Supreme Okra” from The Best of Lord Krishna’s Cuisine recipes. The original had enough salt to qualify as a cow-lick, but with some modification made plain old okra plate-lickingly delicious. For now, though, I’d like to share the recipe for the accompanying Masala Quinoa, a dish that was inspired by a recipe for rice but modified for pre-cooked quinoa with amazing results. I can safely say this is hands-down the tastiest quinoa I’ve ever had. I liked it so much that I made this recipe twice in one week; the second time I made it, it was for a long plane ride and it traveled beautifully. This is only the beginning. I’ve been experimenting with quinoa as a stand-in for rice in many Chinese and Japanese dishes, but now I see how well it works in Indian rice dishes, I have a feeling I’ll be trying quite a few more recipes in the future. I hope you enjoy this one!

Indian Masala Quinoa Recipe
Ingredients
2 or 2 1/2 cup cooked quinoa
3 tbsp mustard or canola oil
1 tsp black mustard seed
3 bay leaves
1 tsp cumin seeds
1 large onion, sliced thinly
1/2 piece ginger (peeled, julienned)
2 small tomatoes, thinly sliced
1/4 tsp turmeric
1 tsp salt
2 tbsp. fresh cilantro
Directions
Heat oil in a large skillet (nonstick ok) with a lid on medium or medium high. Add your mustard seed and bay leaf to the oil and let it sizzle. Add your cumin seeds and wait a few seconds before adding the onion. Saute onions until they start to soften and turn brown. Add ginger, tomatoes, and turmeric. Let soften and then add your quinoa, stirring it in gently and sprinkling with salt. Reduce heat and cover, cooking for 8-10 minutes. Remove from heat, stir once, sprinkle with cilantro, cover and let sit for 5 minutes. Fluff and serve.
Notes
*To prepare quinoa, rinse 1 1/2 cups quinoa and cook in rice cooker with 3 cups water, or bring same amounts to boil in pot, turn to low and simmer for 15 minutes. fluff and let sit, covered until you use. You can also freeze quinoa, defrost in microwave and use in recipes*

The most delicious quinoa I’ve ever had.

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