Beetroot Quinoa Pulav

2 Cups Quinoa
4 Cups Water
1/2 Tbsp Salt

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and allow it to cook for 18 minutes. Allow it to cool.

1/4 Tbsp Almonds
2 Tsp Coriander Seeds / Coriander Powder
8 Garlic
1/2" Ginger
1 Tsp Poppy Seeds
6 Green Chilies
1/2 Cup Water

Grind All the above.

1 Tbsp Olive Oil
1 Tsp Cumin Seeds
1/3 Cup Broken Cashew Nuts

1 Bag Pearl Onions, Chopped Lengthwise
1 Spring Curry Leaves
1/4 Tsp Garam Masala

2 Cups Beetroot, Grated (4 X-Small Beet or 3 Medium Beet)
Beetroot Stems, Finely Chopped
Beetroot Greens, Finely Chopped
1 Cup Green Peas
1 and 1/2 Tsp Salt
1 Cup Water

1/3 Cup Cilantro, Chopped to Garnish

Pour Olive Oil in a pan, add Cumin Seeds and Cashew Nuts, fry till cashew nuts becomes light brown.

Add Onion and fry till the onion color changes.

Add Curry Leaves and Garam Masala and fry for a minute.

Add Grinded mixture, Grated Beet, Beet Stems, Green Peas, Salt and Water. Let it cook for 5 minutes in medium flame. Add Beet Greens and cook for another 5 minutes.

Mix Quinoa and Cilantro.

Taste Note: Tastes Great.
Yields: 9 Cups