Gluten-Free Quinoa Pilaf

First, rinse the quinoa thoroughly with plenty of water using a strainer and drain the excess water. Then, place it in a large pan and roast it in a dry pan for approximately 2 to 3 minutes, stirring constantly until it releases a nutty aroma. This process will enhance the depth of flavor of the quinoa and ensure the grains remain firm.

Finely chop the onion into small pieces. Crush the garlic cloves or mince them into very small pieces with a knife. Prepare the long green peppers and cherry tomatoes by cutting them in half.

Pour the olive oil into a large pot and heat over medium heat. Add the chopped onions and sauté until they turn slightly pink.

Add the garlic and long green peppers to the pinked onions, and continue to sauté until the peppers soften.

Add the tomato paste to the vegetables and continue the roasting process for approximately 1-2 minutes until the aroma of the paste is released.

Then, add the roasted eggplants and cherry tomatoes to the pot and mix gently. Add the quinoa that you roasted earlier to the pot as well.

Finally, pour the water, salt, red pepper flakes, and thyme in the amount specified in the recipe into the pot. Mix all the ingredients homogeneously.

Close the lid of the pot and cook over medium heat until it reaches boiling point. When it starts to boil, reduce the heat and let it cook over low heat for approximately 15 minutes until the quinoa absorbs all the water and softens.

At the end of the cooking time, turn off the heat and let the pilaf rest with the lid closed for approximately 10 minutes. Gently mix the rested quinoa pilaf and serve on plates.