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.
Servings: 3
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
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.
- 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
Calories: 297kcal | Carbohydrates: 47g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 20mg | Potassium: 509mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3546IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 3mg