Protein-Packed Quinoa Vegetable Pulao Recipe

About this recipe

A colorful medley of vegetables and fluffy quinoa cooked with aromatic spices for a wholesome and satisfying lunch.

Ingredients

• 100 g Coriander Leaves
• 100 g Quinoa
• 250 g Carrot
• - Green Peas
• - Tomato Ketchup
• 500 g Onion
• 200 ml Sesame Oil
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Salt

Instructions

1. 1. Rinse the quinoa thoroughly under running water and set aside to drain.
2. 2. Peel and finely chop the carrot, onion, and tomato; trim and cut the green beans into bite-sized pieces.
3. 3. Heat oil in a pan over medium heat, add cumin seeds, and let them sizzle for 30 seconds.
4. 4. Add the chopped onion and sauté until translucent, about 3 minutes.
5. 5. Stir in the tomato, turmeric powder, and red chili powder; cook for another 2 minutes.
6. 6. Add the carrots, green beans, and green peas, mixing well to coat with the spices.
7. 7. Pour in the water, add salt, and bring the mixture to a boil.
8. 8. Stir in the rinsed quinoa and reduce the heat to low; cover the pan and let it simmer for 15 minutes.
9. 9. Check if the quinoa is cooked and the water has been absorbed; fluff gently with a fork.
10. 10. Garnish the pulao with freshly chopped coriander leaves before serving.