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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Inspired by traditional rice pilau of southern India, this addictive recipe is time-efficient with practice. Once tasted, it is impossible to get enough. Enjoy! Ingredients:
2 cups water |
1/2 teaspoon sea salt |
1 cup quinoa |
3 tablespoons olive oil |
1 onion, finely chopped |
1 (2 inch) piece fresh ginger, finely chopped |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
2 tablespoons finely chopped fresh mint |
2 tablespoons finely chopped fresh cilantro |
sea salt and ground black pepper to taste |
1 teaspoon chopped blanched almonds, or more to taste (optional) |
Directions:
1. Bring water, 1/2 teaspoon sea salt, and quinoa to a boil in a saucepan; cook until quinoa has absorbed all the water, 15 to 20 minutes.
2. Heat olive oil in a large skillet over medium heat; cook and stir onion and ginger until onion is lightly browned, 10 to 12 minutes. Add cinnamon and cloves; stir to coat. Stir in cooked quinoa.
3. Remove skillet from heat; stir in mint and cilantro. Season with sea salt and black pepper. Allow mixture to cool; fluff with fork before serving. Garnish with blanched almonds.
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