Pilafs such as this can become a meal entirely on their own. It can be served at room temperature as a salad with the addition of more vegetables.
Serves 4
ingredients
1/2 small purple cabbage, thinly sliced
1 cup white quinoa
Zest of one orange
1/2 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 1/2 teaspoons sea salt
2 tablespoons olive oil
1 teaspoon black mustard seeds
10 to 15 kari leaves
1/2 cup dried toasted coconut, shredded or grated
1/3 cup toasted chopped peanuts
1 cup chopped cilantro
instructions
Thinly slice the cabbage and set aside.
Combine quinoa, orange zest, turmeric, black pepper, 1 teaspoon salt, and 2 cups of water and bring to a boil.
Turn the heat down, cover the pot and cook for another 7 to 8 minutes or until the water has been absorbed completely.
Heat the olive oil and pop the mustard seeds. Immediately add the kari leaves and sliced cabbage. Cook on high heat until the cabbage wilts – no more than 2 to 3 minutes.
Fold the cabbage into the quinoa along with toasted coconut, peanuts, and cilantro. Serve warm or room temperature.
notes & variations
Instead of cabbage, use watercress, collard greens or bok choy.
To amp up the spice, add a minced serrano.
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