Spiced Quinoa And Vegetable Pilaf Recipe

Indian cuisine · 506 calories

Spiced Quinoa and Vegetable Pilaf recipe

About this recipe

Experience the vibrant flavors of India with this Spiced Quinoa and Vegetable Pilaf. This dish blends fluffy quinoa with a medley of colorful vegetables and a fragrant mix of spices, making it a perfect choice for a wholesome dinner. Quinoa serves as a protein-rich base, complemented by fiber-packed vegetables and the richness of Indian spices like turmeric and cumin. The preserved dried salted black beans add depth, while the fresh coriander leaves brighten the dish for a refreshing finish. With only 35 minutes from prep to plate, it's an ideal meal for busy evenings. Whether you're looking for something nourishing or simply crave comforting Indian flavors, this pilaf is sure to satisfy.

Ingredients

  • 500 g Whole Farm Premium Quinoa Seeds
  • - Frozen Mixed Vegetables
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • - Ginger Powder
  • 100 g Garlic - Single Clove
  • medium Chilli Green Long
  • 100 g Mix Seeds
  • 20 g Turmeric Powder
  • 500 G Preserved Dried Salted Black Beans
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - Rock Salt
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
  2. 2. Heat vegetable oil in a deep pan and add cumin seeds; let them sizzle for 30 seconds.
  3. 3. Add finely chopped onion and sauté until golden brown, around 4-5 minutes.
  4. 4. Stir in minced garlic, ginger powder, and chopped green chili; cook for 2 minutes to release their aroma.
  5. 5. Add chopped tomato and cook until soft and mushy, about 4 minutes.
  6. 6. Mix in turmeric powder, Suhana Dal Makhani Spice Mix, and preserved dried salted black beans; stir for 1 minute.
  7. 7. Add frozen mixed vegetables and cook for 3 minutes until slightly tender.
  8. 8. Pour in water and bring it to a boil, then add rinsed quinoa and rock salt.
  9. 9. Lower the heat, cover the pan, and let it simmer for 15 minutes until the quinoa absorbs the water and is cooked.
  10. 10. Turn off the heat and let the pilaf rest, covered, for 5 minutes.
  11. 11. Garnish with chopped coriander leaves before serving.