What is pulao?
Pulao is a rice dish that is mainly eaten in Middle Eastern and South Asian countries. It is made by cooking rice with meat or vegetables, dried fruits, nuts, and spices. I generally use it in my salads and I have already shared a handful of quinoa salad recipes on my blog. However, today I am sharing an Indian-style quinoa recipe. It’s a quick, easy to make, wholesome, and delicious dish that can be enjoyed at any time of the day- Indian-style quinoa pulao. If you like Indian flavors and want to enjoy a delicious Indian-style quinoa dish then you must try this easy quinoa pulao recipe.
What is quinoa?
Quinoa is the seed of the Chenopodium quinoa plant- a native to the Andean region of South America.
What goes in vegetable quinoa pulao?
To make vegetable quinoa pulao, you will need the ingredients shown below:
Ingredient details and substitute suggestions
Quinoa: Any variety of quinoa can be used to make curried quinoa pulao. Vegetables: Use different vegetables of your choice. Generally, cauliflower, carrot, beans, and green peas are used in pulao. However, you can also add broccoli, mushrooms, corn kernels, etc. Fresh and frozen vegetables both are fine to be used. Onion, preferably red. Garlic Green chili pepper/ jalapeno Fresh cilantro: Fresh mint leaves also taste great in pulao. Nuts and dried fruits: I have used golden raisins and cashew nuts but black raisins, chopped dried apricots, cranberries, walnuts, almonds, or pistachios can be used too. Whole spices: Cumin seeds, black cardamom, black peppercorns, cloves, green cardamom, bay leaf, cinnamon. You may add or skip a few whole spices depending on the availability. Powdered spices/ seasoning: Salt, ground black pepper, red chili powder, garam masala, and coriander powder.
How to cook quinoa?
Cooking quinoa is very easy but if you are making it for the first time, keep the following points in mind:
Generally, the quinoa available in the market these days is pre-rinsed which will be mentioned on the package too. However, if it’s not, don’t miss to rinse quinoa before cooking. It helps in getting rid of the outer skin of quinoa which doesn’t taste good. Use 1:2 ratio of quinoa and water/ stock i.e. if you are using 1 cup of quinoa use 2 cups of water or stock to cook it. 1 cup of raw quinoa yields 3 cups of cooked quinoa. Don’t cover the pan while cooking quinoa. Cook it uncovered for around 15-20 minutes or until the liquid dries up completely then switch off the stove. Cover the pot with a lid and let it stay like that for atleast 5 minutes. After 5 minutes fluff with a fork.
What’s better- quinoa or rice?
Quinoa has a lower glycemic index and higher nutritional benefits than white rice so it’s considered a healthy alternative for rice. Quinoa also has low calories and carbs than rice so if you are on a low-carb diet, replacing white rice with quinoa is a good idea.
How to make?
Making this Indian-style vegetable quinoa pulao is very easy, just follow the steps below:
Step-by-step photo instructions
Serving quinoa pulao
Serve vegetable quinoa pulao hot or warm. It can be served in breakfast, lunch, as well as dinner. It’s very filling so just a simple side dish like chutney(mint chutney, tomato chutney, green mango chutney) or raita (onion raita, potato raita, pahadi cucumber raita) is sufficient with it. You can fill it in your wraps or add it to your buddha bowl too.
Recipe tips, tricks, and variation suggestions
Storing and freezing suggestions
To store curried quinoa pulao, put it in an air-tight container and keep in the fridge. It will be fine for 3-4 days. Quinoa pilaf also freezes well. To freeze, allow it to reach room temperature and then put it in freezer-safe containers. It will be fine in the freezer for around 3 months.
Frequently asked questions
More easy vegan quinoa recipes
If you like quinoa and want to try more easy vegan quinoa recipes then don’t miss to check the following recipes: If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
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