Quinoa pilaf with pumpkin,peanuts and whole bengal gram

  

Quinoa(keen-wah) pilaf with sweet pumpkin,whole bengal gram,toasted peanuts and sweet flavor of coconut makes this grain like seeds hearty-healthy yet delicious. 

Quinoa(keen-wah) is high in fiber,has good amount of protein,vitamins and minerals.I love quinoa since the day one which is a great alternative to rice.

 I usually make quinoa pilaf with mixed veg and nuts most of the time.Last week my friend gave me an organic pumpkin harvested from her kitchen garden.I wanted to make something different with this pumpkin.So I gave it a try to make quinoa pilaf with pumpkin,peanuts and kalochola(whole bengal gram) and the result was quite satisfying.

Ingredients~
1/2 cup quinoa
3/4 cup water
1/4 tsp salt or to taste
1/2 cup peanuts
1/2 cup boiled whole Bengal gram
2 cups pumpkin or butternut squash cut into small pieces
1 green chili sliced
A few sprigs of cilantro
1 1/2 tbsp olive oil
1 tbsp dry coconut

Method~
Quinoa always needs washing before cooking even if box says it is pre-washed/rinsed. Why? because it has a natural bitter tasting coating called saponin. It doesn't take that much time to give the seeds an extra wash at home. Put the quinoa in a big bowl and fill with cold water. Rub well in between fingers and palm of your hand.Water will be cloudy now. Drain the water through a mesh strainer. Repeat this process couple of times until water gets clear. Now quinoa is ready to be cooked.

Bring water to a boil in a medium saucepan. Add drained quinoa and 1/4 tsp salt. Bring to a full rolling boil. Reduce heat to low,cover and simmer for 20 minutes or until tender and liquid has been completely evaporated. Gently fluff of with a fork.

Heat the 1/2 tbsp olive oil in a 3 quart sauce pan. Stir fry peanuts until fragrant and light brown. Keep them aside.

Add rest of the oil in the same sauce pan. Saute pumpkin and green chili over medium heat for about for 5-6 minutes. Pumpkin should be tender but not mushy. Add boiled whole Bengal gram. Season with salt and dry coconut. Now add the cooked quinoa, peanuts and cilantro and toss to combine.

 Transfer to a serving bowl or platter and sprinkle with extra cilantro on top. Serves 3.

                                                           Simple and delicious!

Note: I didn't peel the skin of the pumpkin because it was organic,very fresh and skin was thin. If you don't want peel the skin.