Quinoa Pilaf

Asafetida, which is also sometimes spelled as asoefetida, is an herb with a foul smell raw, but it imparts a flavor similar to leeks when it’s cooked. If you’re uncertain about using it, or any of the other suggested seasonings, cook the quinoa as instructed and then do a test sample using a sprinkling of the herbs and spices on a small portion that you cook for 30 seconds in the microwave.

Serves 4

Ingredients:

• 1 cup quinoa
• 1 cup celery, diced
• ½ cup red bell pepper, seeded and diced
• 2 tablespoons extra-virgin olive oil
• Pinch asafetida or 1 clove of garlic, peeled and minced
• ½ cup raw cashews
• 1 bay leaf
• ½ teaspoon dried thyme
• ¼ teaspoon turmeric
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 1 ¾ cup boiling water
• ¼ cup fresh parsley or cilantro, minced
• Freshly ground black pepper, to taste

1. Soak quinoa in water for 5 minutes; rinse twice, then drain.
2. Add the celery, bell pepper, and oil to a microwave-safe bowl; cover and microwave on high for 1 minute or until the celery is tender. Stir in the asafetida or garlic, cashews, and bay leaf. Cover and microwave on high for 2 minutes, or until cashews begin to take on a golden color. Let rest covered for 5 minutes.
3. Add the contents of the microwave-safe bowl to the slow cooker along with the quinoa, thyme, turmeric, coriander, cumin, ginger, and salt. Stir to combine. Pour in the boiling water, cover, and cook on low for 2 hours, or until all of the water is absorbed. Discard the bay leaf. Stir in the chopped parsley or cilantro, pepper, and serve.

What Is Quinoa?

Although it’s usually thought of as a grain, quinoa (pronounced keen-wah) is technically an herb. Its high oil content makes uncooked quinoa perishable, so it should be stored in the refrigerator; it will keep refrigerated for up to a month, or it can be frozen. Quinoa is high in protein and can be used in place of bulgur, couscous, or rice.