Inspired by: Quinoa pilaf
- All year
Herbed Quinoa Pilaf with Roasted Carrots
- Serves
- 4
- Portion
- ≈200 g
- Time
- 35 min
- Texture
- Soft grains
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Quinoa | 1 cup, rinsed | 200 g | 1000 g | |
| Vegetable stock (no onion–garlic, home-made) | 1¾ cups + 2 tbsp | 450 ml | 2250 ml | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Cumin (jeera) | ½ tsp | 1 g | 5 g | |
| Carrot | 3, batons | 300 g | 1500 g | |
| Extra-virgin olive oil | 2 tsp | 10 g | 50 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | parsley, dill, mint | 15 g | 75 g | |
| Almonds | 3 tbsp, slivered | 30 g | 150 g | |
| Lemon juice | 1 tbsp | 15 ml | 75 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Roast carrots in oil at 200 °C 25 minutes.
Step 2: Toast cumin in ghee; add quinoa 2 minutes; add stock; simmer covered 15 minutes; rest 5.
Step 3: Fold in herbs, lemon, carrots and almonds.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion→Tocumin and herbs
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