Naturally gluten free and high protein Quinoa Pilau for the win !!!
I have been experimenting on quinoa recipes for awhile because we stay away from high carbs like rice during most meals and quinoa is a perfect substitute but it is quite bland compared to any other grain.Humbly proud to say this one’s a KEEPER !!!
This Quinoa Pilau will taste as flavorful as having a Rice Pilau because there are few steps that contribute to elevating this dish to the next level.
To make the pilau,sliced onions are caramelised in virgin coconut oil first and I have also used meat stock to cook the quinoa instead of water.
All elements compliment each other really well and I have used All Things Finch to make this delicious recipe.
Quinoa is a seed like grain from the Amaranth family.They’r rich in dietary fibre Vitamin D and many essential minerals compared to other seeds and grains.It’s definitely a better choice if you’re trying to focus on eating better
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Let’s Get Started
You Will Need For Quinoa Pilau
- One Cup Quinoa
- Two Cups Stock
- Salt if needed
- 1 large B Onion sliced
- 1 tbsp finely chopped garlic
- Fresh Herbs (optional)
- 3 tbsp Virgin Coconut Oil
Step One : Heat oil in a skillet and add in the onions.Let this cook till beautiful and golden.
Step Two : Add in garlic on the side and let this brown up too.
Step Three : Add in stock.I had some leftover meat stock in the freezer but you could use stock powder and make some instant stock if you prefer.It’s not so hard to make stock at home though
Keep a check on the salt levels before adding any salt because I used stock with salt.Only add if needed.
Step Four : Add Quinoa.Wash before use
Step Five : Add fresh herbs or even dried herbs should do.Today I had a sprig of Rosemary so I used that.
Step Six : Let this come to a boil,then reduce to low and cook while covered for 15 minutes.By now almost all liquid has simmered.The quinoa is well cooked but not too dry,there’s still some moisture which is exactly what we need.
Do not open the lid for another 15 minutes.This step helps to create the best texture for your Quinoa.
Step Seven : Carefully use a fork and fluff up the cooked Quinoa.
You could eat this plain but I have paired it with some baked chicken and an aubergine salad 🍃
1 kg Chicken
1 tbsp Ginger and Garlic paste
1 tsp Salt
1 tsp Black Pepper
1 tbsp Lime Juice
1 tsp Finch Sumac
2 tbsp Virgin Coconut Oil
Bake the chicken in a preheated oven at 180’ for 30 minutes or until it’s nice and well done.
I also added in some extra sliced potatoes because the kids love potatoes with their baked chicken.Also I did a larger batch, hence the quantity shown in the image is not relevant to the quantities mentioned for 1kg Chicken
Aubergine Salad with Lemon Tahini Dressing
Slice Aubergines into decently thick rounds and pan fry.
Cook both sides till they’re beautiful and golden.
Place on paper towel to absorb extra oil.
For the dressing : 1 tbsp Tahini,1 tbsp lime juice and 1 tbsp Greek Yogurt
Just beat everything together and make a smooth dressing.
Plate the cooked aubergine slices on the serving plate and drizzle the dressing when about to eat.I also sprinkled some roasted pine nuts (from finch)
You could add fresh coriander leaves,sliced onions and some sliced green chillies for heat. The salad is ready to be enjoyed.
Now that you have all the components ready,you can plate it the way you prefer.Either serve individual portions or serve in the skillet so each one can serve according to their portions
This meal can be enjoyed by all adults and kids because it’s not too spicy but really flavoured.
Would love to see your remakes on this deliciousness.Be sure to tag me on social media or send me a screenshot if your account is private so I can reshare it on my stories.
Much Love ❤️ Nuzrath