Mixed Vegetable Quinoa Pilaf

My New year resolutions is to have more plant based foods; so beginning the year on a colorful heath note with quinoa pilaf. If you want to cut down on carbohydrate, quinoa is an excellent choice.  Quinoa(keen-wah) is fiber rich, higher in protein than any grain, hypoglycemic, meaning it won't spike blood sugar level, has highest amount of unsaturated fat, vitamins and minerals.

Quinoa Pilaf is one of the best one dish meal filled with colorful vegetables and nuts. I used red and white quinoa. Use tricolor one or  just white. Add chopped fresh green chili for a delicious spicy kick and a splash of lemon juice just before serving. It's delicious!

Ingredients~
1 1/2 cup quinoa
3 cups water
1 cup small diced carrot
1 cup small diced red bell pepper
1 cup green beans, cut into small pieces
1/2 cup green peas
3/4 cup cashew
1/2 cup raisins
1/2 cup dried cranberries
3/4 tsp salt or to taste
1/4 tsp hot chili powder
Lemon wedges 
Chopped green chili(optional)

Method~

Wash quinoa to get rid of its natural bitter tasting coating called saponin. Drain the water through a mesh strainer. Bring water to a boil in a medium saucepan. Add drained quinoa and 1/4 tsp salt. Bring to a rolling boil. Reduce heat to low, cover and simmer 16 to 20 minutes or until liquid has been completely evaporated. Gently fluff of with a fork.

Heat 3 tbsp olive oil in a large pan. Saute veggies with salt and chili powder over medium heat for about for 5-6 minutes. Reduce heat to low. Add in cashews and cook covered until veggies are tender but not mushy, for 10 minutes. Add cranberries and raisins and cook for a couple of minutes. At last add the quinoa and stir well to combine. Add some chopped green chili and splash of lemon juice but it's optional. Serve up to six people. Happy cooking!