Quinoa Vegetable Pulao
All the warmth of a classic vegetable pulao, rebuilt around protein-rich quinoa instead of rice.
Nutrition per serving
Ingredients
- 240 g quinoa
- 2 medium carrots, diced
- 100 g green peas (fresh or frozen)
- 100 g green beans, cut into 1-inch pieces
- 1 medium onion, thinly sliced
- 1 medium bell pepper, diced
- 100 g corn kernels
- 3 tsp olive oil or ghee
- 1 tsp cumin seeds
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (1 inch)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp salt, or to taste
- 500 ml water or vegetable stock
- 2 tbsp fresh coriander, chopped
- 1 lemon, cut into wedges
Instructions
Rinse the quinoa in a fine sieve under cold water for 1 minute, then drain well. This removes the bitter coating and keeps the pulao fluffy.
Heat the oil in a deep pan or pot over medium heat. Add the cumin seeds, bay leaves, cardamom, and cinnamon; let them sizzle for 30 seconds until fragrant.
Add the onion and sauté for 3–4 minutes until soft and lightly golden. Stir in the ginger-garlic paste and cook for 1 minute.
Add the carrots, green beans, peas, corn, and bell pepper. Sprinkle in the turmeric, garam masala, and salt, and toss for 2 minutes.
Add the rinsed quinoa and stir for 1 minute so every grain gets coated in the spiced oil.
Pour in the water or stock, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
Turn off the heat and let the pulao rest, covered, for 5 minutes. Remove the bay leaves and cinnamon stick.
Fluff gently with a fork, garnish with fresh coriander, and serve hot with lemon wedges.
All the warmth of a classic vegetable pulao, rebuilt around protein-rich quinoa instead of rice. Cumin, cardamom, and turmeric do the heavy lifting, and a full rainbow of vegetables pushes the fibre to 8g per serving.
