Ingredients

• 1 cup quinoa
• 2 garlic cloves, minced/crushed in a mortar and pestle
• 1/2 cup yellow onion, finely chopped
• 3 tsp olive oil
• 1/2 cup green peas
• 2 cups low-sodium chicken or vegetable stock
• 1/4 tsp pepper powder
• 1/8 tsp paprika
• 1/2 tbsp rosemary, dried
• Salt to taste
• Cilantro/Coriander leaves - a handful
• 2 tbsp lemon juice from 1/2 a lemon

How to Make Cilantro lemon quinoa pilaf

• Wash quinoa in running water. Use a sieve or a cheese cloth to make it easier.
• In a thick-bottomed saucepan, add olive oil and allow it to heat up.
• Reduce the flame to low.
• Add minced garlic and let it brown.
• Then, add finely chopped onions and saute until it becomes translucent and changes to light brown.
• Then, add green peas, 1/2 tsp salt and saute for 3-4 minutes.
• Add quinoa and saute for a minute or two.
• Then, add chicken stock.
• Add pepper powder, paprika, dried rosemary and adjust salt if required.
• Stir it well to combine.
• Close the lid and let it cook on a low flame for 15-20 minutes or until the water has evaporated.
• Open the lid, add cilantro, lemon juice and stir well.
• Serve it hot like a salad or as a main dish along with some curry/stew or a small portion of meat/fish.
• Recipe Courtesy: Food for 7 Stages of Life
• http://www.foodfor7stagesoflife.com/