Quinoa Vegetable Pulau
Makes 4 to 6 servings.

Quinoa is pronounced kin-wah

and is a protein-rich seed that grows in the Andean region of South
America. It is widely used like a cereal and a low-carbohydrate, high
protein, high-fiber substitute for rice and cream of wheat. In its
natural form it has a bitter coating of what is known as saponins. But
the processed variety sold in American health food stores has the
coating removed, making it ready for use. The raw seeds look like large
size poppy seeds or khus-khus, while the cooked version resembles tapioca or sabudana with a sickle-shaped edge on one side.

I
make this kind of Pulau for my diabetic husband, who by the way, has
switched to plain, cooked quinoa completely from his daily serving of
white rice.

Ingredients

Preparation Method

Heat
the oil in a heavy-bottomed saucepan and saute the onion. Meanwhile,
bring the water to boil with the salt and lemon juice in a separate
pan. When the onion wilts and softens, add the garlic, ginger, hot
pepper, cinnamon and cloves. Stir for 30 seconds. Toss in the quinoa
and vegetables. Pour the boiling water into the pan and bring the
mixture to a full boil. Reduce heat to very low, cover the saucepan
with a tight lid and cook for 20 minutes. After turning off the heat,
leave the lid on and do not stir for at least 15 minutes. This lets the
quinoa bloom and plump up. Then stir gently to distribute the
vegetables and grains evenly. Sprinkle grated coconut and chopped
coriander before serving.