Gluten-free Indian food

(WTNH) - Culinary educator Shailja Konjolia prepares a gluten-free Indian dish.

Quinoa Pilaf
Ingredients:
1 cup quinoa
1/2 cup thinly sliced onions
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped bell peppers
1/2 cup chopped tomatoes
1/2 cup raw cashews
1/4 cup raisins
2 bay leaves
2 dry cayenne peppers
1/4 tsp cumin seeds
1/2 tsp cayenne pepper powder
1/4 tsp turmeric
1/2 tsp salt or to taste
1/4 tsp black pepper
1 tsp lime juice
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped Thai basil
1 table spoon canola oil
2 cups water

Method:
Soak quinoa in 4 cups water for 10 min. Drain and keep aside. In a heavy 4 quart pan heat up the oil. Once the oil is hot lightly saute the cashews till they are golden brown. Take it out with a slotted spoon. Keep aside. In the same oil add cumin seeds, bay leaves and cayenne pepper, let it crackle. At that point add sliced onions and celery and saute for a minute. Add chopped carrots, bell peppers and saute for another minute. Add tomatoes and saute also. Add the turmeric powdered cayenne pepper and salt to the vegetables.

At this point add quinoa and two cups of water and bring it to a rolling boil. Add cashews, raisins and black pepper to the boiling quinoa. Turn the heat to simmer, cover the pot and let it cook for 20 minutes or until all the water has been absorbed. Add lime juice and fluff it up with a fork. Once slightly cool empty it onto a platter. Garnish with chopped cilantro and basil leaves. This can be eaten warm or cold as a salad.