Vegetable Quinoa Pulav

2 Cups Quinoa
4 Cups Water
1/2 Tbsp Salt
4 Tbsp Ground Flax Seed Meal (Optional)

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and Ground Flax Seed Meal and allow it to cook for 15 minutes. Allow it to cool.

10 Pearl Onions
8 Garlic Cloves
7 Green Chilies
1/4 Cup Cashew Nuts
1/4 Cup Almonds
1 Tbsp Ginger, Grated
1 Tsp Fennel Seeds
2 Cloves
30 Mint Leaves
30 Cilantro Leaves with Stems

Grind all the above.

1 Tbsp Oil
2 Small Cinnamon
2 Cardamom
2 Bay Leaves

2 Cup Big Onions, Lengthwise Chopped, then into 2
2 Green Chillies
11 Curry Leaves

2 Cup Carrots, Chopped (about 6 Carrots)
2 Cup Beans, Chopped (about 45 Beans)
4 Cups Cauliflowers, Chopped int Small Pieces (1 X-Small Cauliflower)
1 Bunch Collard Chopped (I got around 4 Cups of chopped Collard)
2 and 1/4 Tsp Salt
1/4 Cup Water

2 Cups Tomatoes, Chopped (about 3 Big Tomatoes)

Pour Oil in a pan, add Cinnamons, Cardamoms, Bay Leaves, fry for few seconds.

Add Onions, Green Chilies and Curry Leaves and fry till Onion turns light brown, about 5 minutes in Medium flame.

Add ground Masala and fry for 5 minutes in Medium flame.

Add Carrots, Beans, Cauliflower and fry for 2 minutes in Medium flame.

Add Collard, close the pan, leave it for 2 minutes. Open the pan and mix well.

Add Salt, Water, close the pan and leave it for 10 more minutes. Stir often.

Add Tomatoes and mix, close the pan and cook for 5 minutes.

Make sure all the vegetables are cooked.

Add Lemon Juice and mix well. (I forgot to do it this time, but i have done this with Rice)

Add cooked Quinoa and mix well.

20 Mint Leaves (I forgot to do it this time, but i have done this with Rice)

Insert mint leaves all over pulav, cover it and leave it for 1/2 hour to 1 hour.

After an hour or so, mix well.

Taste Note:Awesome

Yields: 14 Cups

From Delicious living -

"“Many of us grew up believing we had to get calcium through milk,” says Ginny Messina, MPH, RD, author of Vegan for Life (Da Capo, 2011). Surprise: The calcium in kale and collards is twice as bioavailable as that in cows’ milk. Satisfy your 1,000 mg recommended daily calcium intake by eating those calcium-rich greens (but not chard, beet greens, or spinach, which contain other nutrients that diminish calcium absorption) and cruciferous vegetables, such as brussels sprouts and cabbage. More good sources: tofu with calcium sulfate and calcium-fortified nondairy milks; to get enough bone-strengthening vitamin D, look for products fortified with vegan-sourced vitamin D2 rather than D3, which comes from fish oil or lanolin, a byproduct of sheep’s wool."