Quinoa Pulao (Presentation inspired by Hawaiian Poke Bowl)

Name: Quinoa Pulao (Presentation inspired by Hawaiian Poke Bowl)
Total time: 2400 s
Yield: 8 Bowls
Cuisine: Indian
Ingredients: 1.5 cup Quinoa; 2 tbsp Oil; 1 Bay leaf; 1 inch bit Cinnamon; 5 Cloves; 2 Cardamom; 1 Star Anise; 1 tbsp Grated Ginger; 4 Green Chilli (Slit Vertically); 1 cup diced Chayote/Chow Chow; 1 cup Cauliflower Florets; 1/4 cup Mint Leaves; 2 cup Water; 1 cup Coconut Milk; 2 tsp Salt; For garnishing; 5 English Cucumber (Sliced); 4 Kiwi (Sliced); 2 Yellow Bell Pepper (Julienne); 2 Red Bell Pepper (Julienne)

Ramgopal Dasa @ramgopaldasa

Hubballi, Karnataka, India

Quinoa, though looks like a grain is not a grain but a seed from amaranth family which is suitable to be consumed on Ekadashi & other fasting days.

The presentation of this recipe is strongly inspired by Hawaiian Poke Bowl but this is pure vegetarian.

Try this Sattvic Recipe & Experience the higher taste.

Quinoa, though looks like a grain is not a grain but a seed from amaranth family which is suitable to be consumed on Ekadashi & other fasting days.

The presentation of this recipe is strongly inspired by Hawaiian Poke Bowl but this is pure vegetarian.

Try this Sattvic Recipe & Experience the higher taste.

Ramgopal Dasa @ramgopaldasa

Hubballi, Karnataka, India

Quinoa, though looks like a grain is not a grain but a seed from amaranth family which is suitable to be consumed on Ekadashi & other fasting days.

The presentation of this recipe is strongly inspired by Hawaiian Poke Bowl but this is pure vegetarian.

Try this Sattvic Recipe & Experience the higher taste.

Quinoa, though looks like a grain is not a grain but a seed from amaranth family which is suitable to be consumed on Ekadashi & other fasting days.

The presentation of this recipe is strongly inspired by Hawaiian Poke Bowl but this is pure vegetarian.

Try this Sattvic Recipe & Experience the higher taste.

Saved

Ingredients

30 - 40 mins

8 Bowls

1.5 cupQuinoa
2 tbspOil
1Bay leaf
1 inchbit Cinnamon
5Cloves
2Cardamom
1Star Anise
1 tbspGrated Ginger
4Green Chilli (Slit Vertically)
1 cupdiced Chayote/Chow Chow
1 cupCauliflower Florets
1/4 cupMint Leaves
2 cupWater
1 cupCoconut Milk
2 tspSalt
For garnishing
5English Cucumber (Sliced)
4Kiwi (Sliced)
2Yellow Bell Pepper (Julienne)
2Red Bell Pepper (Julienne)

Saved

Steps

30 - 40 mins

1

Wash the quinoa. Set aside.
2

In a cooker base, heat oil. Saute bay leaf, cinnamon, cloves, star anise and cardamom.
3

Stir in the grated ginger and slit green chilli. Saute.
4

Now add chayote & cauliflower. Cook on high flame with stirring for 3 mins.
5

Add 2 cups water and 1 cup coconut milk.
6

When it comes to a boil, add the washed quinoa.
7

Top with mint leaves. Close with the cooker lid. Cook on lowest flame for 3 to 4 whistles.
8

Scoop out half a cup of Quinoa Pulao into a bowl. Garnish with sliced cucumbers, sliced kiwi, yellow & red bell pepper juliennes. Avocado could be a fine addition if you could get your hands on it.