📝 About This Recipe
This vibrant Quinoa Pulao is a modern, nutrient-dense reimagining of the classic Indian rice pilaf, swapping traditional basmati for protein-rich white quinoa. Infused with warming spices like cardamom and cinnamon, and studded with colorful garden vegetables, it offers a delightful nutty texture and an explosion of earthy flavors. It is the perfect wholesome meal for those seeking a light yet deeply satisfying dish that balances ancient grains with traditional Vedic aromatics.
🥗 Ingredients
The Grain Base
- 1 cup White Quinoa (rinsed thoroughly in a fine-mesh sieve)
- 2 cups Water or Vegetable Broth (low-sodium if using broth)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk or water)
Aromatics and Whole Spices
- 2 tablespoons Ghee or Avocado Oil (use oil for a vegan version)
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 3 pieces Green Cardamom Pods (lightly crushed)
- 1 piece Bay Leaf (dried)
- 1 medium Red Onion (thinly sliced)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 1-2 pieces Green Chili (slit lengthwise)
Vegetables and Seasoning
- 1/2 cup Carrots (small dice)
- 1/2 cup Green Peas (fresh or frozen)
- 1/2 cup French Beans (chopped into 1/2 inch pieces)
- 1/4 teaspoon Turmeric Powder (for a golden hue)
- 1/2 teaspoon Garam Masala (high quality blend)
- 1 teaspoon Salt (or to taste)
Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Toasted Cashews (halved)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Rinse the quinoa under cold running water for at least 60 seconds using a fine-mesh strainer. This is crucial to remove the natural saponin coating which can taste bitter.
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2
In a heavy-bottomed pot or a deep skillet, heat the ghee or oil over medium heat until it shimmers.
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3
Add the cumin seeds, cinnamon stick, cardamom pods, and bay leaf. Sauté for 30-45 seconds until the spices are fragrant and the cumin begins to splutter.
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4
Add the sliced onions and sauté for 5-6 minutes until they become translucent and start to turn a light golden brown.
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5
Stir in the ginger-garlic paste and green chilies. Cook for another 1-2 minutes until the raw aroma of the garlic disappears.
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6
Add the diced carrots and French beans. Sauté the vegetables for 3 minutes to slightly soften them before adding the quinoa.
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7
Add the rinsed quinoa to the pot. Toast the grains with the aromatics for 2 minutes, stirring constantly, to enhance the nutty flavor.
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8
Stir in the turmeric powder, garam masala, and salt. Mix well to coat the quinoa and vegetables in the spices.
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9
Pour in the 2 cups of water (or broth) and the saffron-infused liquid. Bring the mixture to a rolling boil.
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10
Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
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11
After 15 minutes, quickly lift the lid, scatter the green peas on top (do not stir), and replace the lid immediately. Cook for another 2-3 minutes.
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12
Turn off the heat. Let the pulao sit, covered and undisturbed, for 5-10 minutes. This allows the steam to finish the cooking process and ensures fluffy grains.
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13
Remove the lid and fluff the quinoa gently with a fork. Drizzle with lemon juice and garnish with fresh cilantro and toasted cashews.
💡 Chef's Tips
Always rinse quinoa thoroughly to avoid a soapy or bitter aftertaste. For perfectly fluffy pulao, the 1:2 ratio of quinoa to liquid is key—don't overwater. If using frozen peas, add them at the very end to maintain their bright green color and snap. Toasting the quinoa in ghee before adding liquid adds a professional depth of flavor that sets this dish apart. If you prefer a smokier flavor, you can add a pinch of smoked paprika or use a piece of charcoal for the 'dhungar' method.
🍽️ Serving Suggestions
Serve hot with a side of cooling Cucumber Raita or plain Greek yogurt. Pairs beautifully with a crisp, chilled glass of Sauvignon Blanc or a salty Lassi. Serve alongside a spicy Roasted Cauliflower or a simple Moong Dal for a complete meal. Add a side of roasted papadums and mango pickle for an authentic Indian touch. Leftovers make an excellent cold salad base for lunch the next day.