Quinoa pulao is one of those meals I rely on when I want something simple and dependable. It’s a true one-pot dish that doesn’t ask much of you. A few basic ingredients, some vegetables, and gentle spices come together while the quinoa cooks up light and fluffy. It’s easy to follow and hard to mess up, even if you don’t cook often.

I usually make it on busy evenings or for an easy lunch when I want something comforting but not heavy. You still get the familiar feel of a classic pulao, with the added bonus of quinoa keeping you full for longer. When you’re in the mood for a meal that’s uncomplicated, satisfying, and easy to enjoy, this one does the job every time.

Why You’ll Love This

Light and easy one-pot dish
Naturally gluten-free and vegetarian
Great for meal prep and lunch boxes
Ready in under 30 minutes
Flexible, you can add any vegetables you like

Print Recipe

Quinoa Pulao

This light and aromatic Quinoa Pulao is a simple one-pot meal made with fluffy quinoa, mixed vegetables, and warm Indian spices. It is nutritious, easy to cook, and perfect for busy days. Enjoy it as a main dish or a healthy side.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Keyword: Quinoa Pulao

Servings:

Calories: 297kcal

Ingredients

15 ml oil or ghee
2.5 ml cumin seeds
70 g onion finely chopped (1 small onion)
4 g garlic minced (1 clove)
60 g carrot diced (1 medium piece)
75 g peas ½ cup
180 g quinoa rinsed
480 ml water or broth
2.5 ml garam masala
Salt to taste
Lemon juice and chopped coriander to finish as needed

US Customary - Metric

Instructions

Heat oil, add cumin seeds. Once they pop, add onion and garlic; cook 2–3 min.
Add carrot, peas, and garam masala; cook another 2 min.
Add rinsed quinoa and stir to coat. Pour in water and salt.
Bring to a boil, cover, and simmer 15 min until fluffy.
Fluff with a fork, squeeze lemon juice, and top with coriander.

Notes

Ingredient Swaps

Use sweet corn instead of peas.
Replace potato with bell peppers for a lighter version.
Use vegetable stock for extra flavor.

Technique Tips

Rinse quinoa well to remove bitterness.
Do not stir after adding water, it keeps the grains fluffy.
Let the pulao rest before opening the lid.

Make-Ahead and Storage

Keeps well for 3 days in the fridge.
Reheat with a splash of water to keep it soft.
Not ideal for freezing as quinoa becomes mushy.

Serving Ideas

Serve with yogurt, cucumber raita, or a simple salad.
Pair with pickles or papad for a complete meal.

Twist Ideas

Add nuts like cashews for crunch.
Stir in spinach at the end for extra greens.
Add paneer cubes for more protein.

Nutrition

FAQs

Can I use soaked quinoa?
Yes, if soaked for 15 minutes, reduce the cooking water slightly to avoid mushiness.

Can I make this without potatoes?
Absolutely. Skip the potatoes or replace them with other vegetables.

Why does my quinoa taste bitter?
It usually means it was not rinsed enough. Rinse until the water runs clear.

Can I use brown quinoa?
Yes, but it cooks longer and needs more water.

What can I serve with this?
Yogurt, dal, raita, roasted vegetables, or grilled chicken all pair well.

Quinoa Pulao stands out because it gives you the comfort of a classic pulao in a lighter, healthier form. The soft quinoa, warm spices, and colorful vegetables come together in a way that feels balanced and easy to enjoy any day of the week.

If you enjoyed Quinoa Pulao, try pairing it with my Coriander Mint Chutney, Creamy Red Lentil Curry, or Pickled Red Onions for a fresh and satisfying meal.

If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:

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