Quinoa pilaf with berries and soaked almonds

Ingredients

• 175 gm quinoa
• 475 ml water or broth
• 1 tsp salt
• 155 gm (1) carrot, sliced
• 70 gm (1/2 cup)peas
• 120 gm cauliflower, cut into small florets
• 65 gm (1/2 cup) dried berry blend ( raisins, blue berries, cranberries)
• 36 g (1/4 cup) purple onion, sliced
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• salt as per taste
• 1/8 tsp red chili powder
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• juice of half a lemon
• 1/4 cup cilantro and mint leaves, chopped
• handful of raw almonds

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Preparation

• To prep soaked almonds, soak them for 8 hours or overnight. ( Soaked almonds are kept handy in my home at all times. We'll talk about it in another post). The other way is to take almonds in a microwave proof bowl. Cover it with enough water. Microwave for 30 seconds. Leave it aside till you need it.
• To cook Quinoa, soak quinoa in water for 15 minutes. Soaking helps quinoa to cook evenly and loosens up any residue of saponin which can give a bitter taste. However more and more companies are selling quinoa with the saponin already polished off. ( I am used to eating all types of quinoa so I often skip this step).
• Using a fine mesh strainer rinse quinoa under running water stirring with your hands.
  Put it in a pot with water or vegetable broth, lemon juice and salt.Turn on the heat and bring it to boil.
• Once it starts boiling reduce the heat to low, cover with a tight fitting lid and simmer for 15-20 minutes or until it is tender and translucent. When you see that all water is absorbed, remove quinoa from heat and allow to sit for 10 minutes. "Let it sit" part is the key to good quinoa.
  Fluff quinoa gently with a fork before adding the vegetables.
  
• Prep your vegetables for the pilaf when you are on step 5 of cooking quinoa.
  Heat oil in a frying pan on medium. Add onion and cook until translucent.
  Add in cauliflower and carrots. Cook for 5 minutes and stir in the peas and berry blend.
  Add salt, turmeric, black pepper, cumin powder. Cook until fragrant. Remove from heat and add it to fluffed quinoa along with cilantro and mint. Stir gently.
• Taste pilaf and adjust seasoning if needed.
  Peel almonds (soaking softens the skin and is easier to peel). Transfer Quinoa pilaf to a serving bowl and garnish with soaked, peeled almonds.

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