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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!

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Cook's Note:

Dairy consumers may choose to add 1/2 cup plain yogurt to mixture when adding cooked quinoa.

Nutrition Facts

262 calories; protein 6.2g; carbohydrates 30.5g; fat 13.1g; sodium 315.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2013
The cloves add an unexpected taste! I topped this with pecans not almonds Great tasting dish that was easy to prepare! Read More
(2)

Most helpful critical review

Rating: 1 stars
07/30/2014
I might make it again but the next time with 1/2t of powdered ginger. The way it is now ALL I could taste was ginger. Read More
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/04/2013
The cloves add an unexpected taste! I topped this with pecans not almonds Great tasting dish that was easy to prepare! Read More
(2)
Rating: 1 stars
07/30/2014
I might make it again but the next time with 1/2t of powdered ginger. The way it is now ALL I could taste was ginger. Read More
(1)
Rating: 5 stars
04/10/2020
Great side dish for our spatchcocked Cornish game hens that were marinated with Lebanese zaatar, ground Aleppo pepper, and diced lemon pickle and then grilled alongside shishito peppers. Read More
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Rating: 5 stars
04/13/2015
I loved this! The first time I made it I had only dry spices and was still great. This time except for powdered ginger I followed the recipe exactly. Read More
Rating: 5 stars
05/08/2014
I stirred in lobster at the end and it was a hit!!! Read More
Rating: 4 stars
10/17/2012
Fun & easy way to spice up Quinoa. I served it with Coconut Chicken Korma and the flavors blended together quite nicely. Read More
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