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
Quinoa Pulao
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
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
- Use sweet corn instead of peas.
- Replace potato with bell peppers for a lighter version.
- Use vegetable stock for extra flavor.
- 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.
- 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.
- Serve with yogurt, cucumber raita, or a simple salad.
- Pair with pickles or papad for a complete meal.
- 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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