Masala Quinoa Veggie Pulao Recipe

About this recipe

Masala Quinoa Veggie Pulao is a wholesome and flavorful dish combining the goodness of quinoa, fresh vegetables, and aromatic Indian spices. Perfect for breakfast, this balanced recipe is ideal for weight loss, offering a fiber-rich, low-carb alternative to traditional rice-based pulao. With a moderate spice level, the dish is both comforting and satisfying, making it a great choice for families seeking a nutritious and delicious start to the day.

Ingredients

• 100 g Quinoa
• 200 ml Ghee
• 20 g Cinnamon
• 500 g Onion
• 100 g Jeera
• 100 g Tej Patta
• 250 g French Beans
• 250 g Carrot
• - Green Peas
• medium Chilli Green Long
• 20 g Cardamom Green
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the quinoa thoroughly under running water to remove any bitterness and set aside.
2. 2. Heat 2 tablespoons of ghee in a large pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, and green cardamom pods, sautéing for 1 minute until aromatic.
3. 3. Add the sliced onion and cook until golden brown, stirring occasionally. Then, add the chopped tomato and cook until soft and mushy.
4. 4. Mix in the turmeric powder, garam masala, coriander powder, and green chili. Stir well to combine and cook for 1 minute.
5. 5. Add the chopped green beans, carrots, and green peas to the pan. Cook for 3-4 minutes, stirring occasionally.
6. 6. Add the rinsed quinoa to the pan and mix well with the vegetables and spices. Season with salt to taste.
7. 7. Pour 400ml of water into the pan, cover it with a lid, and let it cook on low heat for 15 minutes or until the quinoa is tender and the water is absorbed.
8. 8. Turn off the heat and let the pulao rest for 5 minutes. Fluff the quinoa with a fork and garnish with fresh coriander leaves before serving.