FOOD+NUTRITION By Pavithra Elangovan
Kashmiri Quinoa Pilaf With Jackfruit Tandoori Skewers This Kashmiri Quinoa Pilaf with fruits and nuts is a perfect main that goes great with the spicy jackfruit tandoori skewers. A chill garlic-herb yogurt sauce ties it all together. As bold in flavor as it is rich with nutrients, this is a fantastic meal for taking a culinary adventure while staying healthy. Prep Time: 1 hour | Makes 3 to 4 Servings
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Kashmiri Quinoa Pilaf Ingredients:
Tandoori Jackfruit Ingredients:
q 2 cup quinoa (cooked) q ½ cup paneer (cut to small cubes) q 3 Tbsp ghee q 1 0 cashews q 1 0 walnuts q 2 cloves garlic q 1 cardamom pod q 1 inch piece cinnamon stick q 1 bay leaf q 1 red onion sliced thinly (I put them in the air fryer with a dash of oil until golden brown)
q 2 0 oz raw jackfruit (tinned) q ¼ cup plain unsweetened yogurt q 1 tsp ginger (paste/minced) q 1 tsp garlic (paste/minced) q 1 tsp coriander powder q ½ tsp cumin powder q 2 tsp Kashmiri chili powder (or use 1 tsp smoked Paprika + 1 tsp Cayenne) q 1 tsp garam masala
q q q q q q q q q
½ tsp cayenne pepper 1 tsp garam masala 1 Tbsp lemon juice 1 Tbsp mint leaves (chopped finely) 1 Tbsp cilantro (chopped finely) ¾ tsp sea salt 1 /8 cup apple (chopped finely) 1 /8 cup pineapple (chopped finely) 1 /8 pomegranate
q 1 tsp sea salt q 1 tsp lime juice q 2 Tbsp oil (any plain flavorless oil) q 1 bell pepper (any color or mixed colors chopped to big chunks) q 1 red onion (chopped to big chunks) q O il or melted butter for brushing
