Masala Quinoa Pilaf With Spiced Chickpeas Recipe

Indian cuisine · 324 calories

About this recipe

Masala Quinoa Pilaf with Spiced Chickpeas is a delightful blend of health and flavor, perfect for a satisfying lunch. This Indian-inspired dish combines nutty quinoa with a medley of aromatic spices like cumin, coriander, and cardamom. Topped with protein-rich chickpeas sautéed to perfection, it offers a hearty and balanced meal. The pilaf's light fluffiness contrasts beautifully with the warm spiced chickpeas, creating a symphony of textures and tastes. Packed with 30g of protein, this meal is ideal for those seeking both nourishment and flavor. Easy to prepare in just 40 minutes, it's a go-to option for comfort cravings or a wholesome weekday lunch. Serve it hot, garnished with fresh coriander leaves, and enjoy the vibrant burst of Indian spices!

Ingredients

  • 500 g Whole Farm Premium Quinoa Seeds
  • 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 50 g Everest Cumin Powder
  • 20 g Turmeric Powder
  • 40 g Orika True Cinnamon Stick
  • 1 pc (50 g) Keya Cardamom Seed Powder
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 25 g Whole Black Pepper
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the quinoa thoroughly under running water to remove any bitterness.
  2. 2. Heat 1 tablespoon of vegetable oil in a pan and sauté the chopped onions until golden brown.
  3. 3. Add minced garlic, grated ginger, and diced tomatoes, cooking until the tomatoes soften and form a paste.
  4. 4. Stir in coriander powder, cumin powder, turmeric powder, and black pepper, cooking for an additional minute to bloom the spices.
  5. 5. Add the quinoa to the pan and toast it for 2 minutes to enhance its nutty flavor.
  6. 6. Pour in 300 ml of water, add the bay leaf and cinnamon stick, and bring the mixture to a boil.
  7. 7. Reduce the heat to low, cover, and let the quinoa simmer for 15 minutes or until fully cooked.
  8. 8. In a separate pan, heat the remaining 1 tablespoon of oil and sauté the cooked chickpeas with cardamom seed powder and a pinch of salt.
  9. 9. Once the quinoa is cooked, fluff it with a fork and remove the bay leaf and cinnamon stick.
  10. 10. Serve the quinoa pilaf in bowls, topped with the spiced chickpeas and freshly chopped coriander leaves.