Author: Adapted from Everyday Food
- 1 Tbs olive oil
- 1 finely chopped small yellow onion
- 1 tsp cumin seed {not ground cumin}
- 4 whole cloves
- 3 whole cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 1½ cup quinoa
- 2½ cups water {or stock}
- 1 cup frozen peas, thawed
- salt & pepper
- ⅓ cup chopped cilantro
- ½ cup chopped cashews
- In large saucepan, heat olive oil over medium heat. Add onion and sauté until soft, about 4 minutes. Stir in spices and stir gently until fragrant, about 30 seconds. Add quinoa and cook 1 minute. Add water or stock and bring to a boil, then reduce heat and simmer, covered, until water is almost absorbed, about 10 minutes. Stir in peas and finish cooking until water is completely absorbed, about 2 minutes. Season with salt and pepper. Remove cloves, cardamom, bay leaf and cinnamon stick. Top with cashews and cilantro and serve.
Recipe by Raisin & Fig at https://www.raisinandfig.com/indian-dinner-peas-pulao/
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