Recipe

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!