Vegetable Quinoa Pilaf (Pulao)
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Have you tried Vegetable Quinoa Pulao? Just like vegetable pulao, it is delicious and is a great way to work more veggies into your meals with quinoa – a healthier substitute for rice.
Sheer chance – That’s how I discovered quinoa. On a flight to Singapore, I was served quinoa with baked salmon. I was skeptical at first since I was expecting rice, I reluctantly took a bite, and I was hooked. It was mildly flavored yet delicious and filling. It complemented the salmon quite well, and the curiosity bug bit me – what’s quinoa, and where does it come from?
What is quinoa, and where do they grow them?
For those new to quinoa, it is an ancient, traditional grain from South America, and it is grown at 12,000 feet above sea level. It’s really a seed but is considered a whole grain and one of the best resources of protein in the vegetable kingdom. Quinoa is also gluten-free, has a low glycemic index, and is considered easy to digest.
My serendipitous discovery was followed by what I interpreted as a sign to try quinoa! I was in Target getting my weekly grocery when I saw quinoa mistakenly left in another section.
My imagination started running wild – what could I make with them? I could make a crispy dosa (crepe), maybe some porridge, how about a smoothie.. (yum!), and I circled back to using it as a rice substitute for dinner as I had on the flight.
Instead of using rice, I could make vegetable pulao with quinoa. That’s what I decided to do – make pulao. For those who are new to pulao/pilaf – it is a rice dish consumed mainly in Central Asia, South Asia, and the Middle East.
After reaching home, I started gathering the ingredients to make vegetable quinoa pulao for dinner. Typically pulao uses garam masala, but I wanted to keep it simple, so I kept the garam masala out and decided to give this dish a bit of a South Indian spin by using curry leaves.
It is a versatile dish – if you are making it for dinner, pair it with some grilled vegetables or fish. It can also pass off as brunch or even as a hearty breakfast.
Vegetable Quinoa Pulao
Ingredients
- 2 tablespoons ghee
- 1 teaspoon mustard seeds
- 1 sprig of curry leaves or kadipatta kadipatta roughly 10-12 leaves
- 4-5 cashews halved
- 2 green chilies slit lengthwise
- ½ cup chopped onion chopped finely
- ¼ teaspoon ginger grated
- 1 cup assorted chopped vegetables carrots, peas, beans, corn, etc.
- 1 cup truRoots whole grain quinoa
- 1 teaspoon sugar
- salt to taste
- 2 cups water
- 1 tablespoon ghee
- finely chopped cilantro / coriander leaves for garnishing
Instructions
- Heat oil in a medium sized wok and then add mustard seeds. As they begin to splutter add curry leaves, and cashews(if using). Fry them for a minute.
- Add grated ginger along with onions. Fry the onions till they are translucent and then add quinoa, along with chopped vegetables, green chilies, salt, and sugar. Fry it for a minute or two. Add 2 cups of water and once the mixture comes to a boil, cover it.
- Lower the gas and let the quinoa simmer for 15 minutes until all the water is absorbed. Take the lid off, add ghee and gently mix it in.
- Sprinkle coriander leaves and serve hot.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
