Wash the quinoa well under running cold water. Soak it for about 1/2 hr and then drain it and keep it aside.
In a kadai or non-stick pan, heat some oil or ghee and add the masala items (saunf, cinnamon, bay leaf, star anise and Cardamom).
Fry them for a couple of minutes and then add the raisins.
Fry it for a minute until the raisins fluff up and then add the onions and green chillies.
Saute until onions are translucent and then add the vegetables.
Saute them for a few minutes (about 5 mins) and then add the drained quinoa.
Fry the quinoa until all the moisture evaporates (about 7-8 mins).
Add the salt and garam masala powder. Add about 2 cups of water and let it come to a boil over medium high heat.
Then simmer and cook covered until the quinoa is cooked and all the water is evaporated (about 20 mins).
This can be also cooked in a cooker.
If there is some moisture left after the quinoa is cooked, you could open the lid and let it evaporate, stirring frequently.
Recipe courtesy: My Cooking Journey
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.