This quinoa pulao recipe is a healthy high-fibre, one-pot meal. It replaces rice with fibre-rich quinoa and is packed with vegetables. It works well for lunch or dinner. You can eat it as it is, or serve it with raita or plain curd. The recipe uses common Indian spices and takes little time to cook once you have chopped the vegetables.
Quinoa has gained popularity in Indian kitchens, especially among people who want to eat healthier grains. It looks a little like tiny seeds, but it cooks up fluffy and absorbs flavours well. In this quinoa pulao recipe, quinoa takes the place of rice. The cooking method is very similar to vegetable pulao, which makes it familiar and easy to adapt.
This high-fibre version of pulao includes a mix of colourful vegetables such as carrots, beans, peas, and capsicum. You can use any mix of vegetables you prefer, depending on what is in season. Chopped spinach, corn, boiled potatoes, or even bits of broccoli can work well. These not only add flavour but also provide fibre and nutrients. Some people also like adding roasted peanuts or cashews on top just before serving for extra crunch. The spices are the same ones used in regular pulao, jeera, green chillies, ginger, and whole spices like bay leaf and cinnamon. The overall taste is mildly spiced and comforting. If you want a stronger masala
Read MoreWash quinoa under running water using a fine strainer. Rinse it two or three times. Soak for 10 minutes and drain.
Heat oil in a pan. Add cumin seeds, bay leaf, clove, cardamom, and cinnamon. Let them crackle for a few seconds.
Add green chilli and grated ginger. Sauté for a few seconds.
Add chopped onion. Cook until it becomes soft and turns light golden.
Add all the vegetables, carrot, beans, peas, and capsicum. Sauté for 2 to 3 minutes.
Add the soaked and drained quinoa. Stir gently so that it mixes with the vegetables and spices.
Pour in 2 cups of water and add salt. Stir once. Let the water come to a boil.
Cover the pan with a lid and reduce the heat to low. Let it cook for 15 minutes or until quinoa is fluffy and water is absorbed.
Turn off the heat. Let it rest covered for 5 minutes. Then fluff with a fork.
Garnish with coriander leaves and lemon juice before serving.
Yes, you can cook it in a pressure cooker using 1¾ cups of water. Cook for one whistle on low heat and let the pressure release naturally. The texture will still be fluffy.
Rinse quinoa well under running water using a fine mesh strainer. Rub it gently with your fingers for at least a minute. This removes the natural bitter coating called saponin.
Quinoa has more fibre and protein than white rice. It also has a lower glycaemic index, which helps manage blood sugar. These qualities make it a better option for most people.
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