Quinoa Vegetable Pulao is my second quinoa recipe and it turned out really good the very first time I made it. I guess I lucked out.
If you want the quinoa to be firm after cooking, it’s best to add an equal quantity of water. I typically cook a cup of quinoa in a cup of water, ideally in a rice cooker. I have owned a Panasonic Rice Cooker for several years now and it is the easiest thing in the world to use. Since it’s an aluminum fabrication I never really cook directly in it. I always insert a smaller steel container into the main pan of the rice cooker, typically adding one and a half cups of water for white rice or quinoa. In the steel container that has the quinoa I add a cup of water for a cup of quinoa. If you’re not too keen on an aluminum rice cooker you could also opt for the Aroma Simply Stainless Rice Cooker which is very well rated and equally easy to use.
Pulao (or Pilaf) can be made by cooking all ingredients together or cooking them separately and mixing them well in a large bowl. In this case I cooked them together, but cooking separately should be fine too. The process I followed is the same as with Brown Rice Vegetable Pulao. I sautéed all vegetables in a pan for a few minutes and added the blended mix of ginger and green chili peppers (if you can’t handle too much spiciness, you can cut down the quantity of chili peppers). After sautéing for a few more minutes I added quinoa, salt, stirred a little bit and transferred all ingredients to a stainless steel bowl. Rest of the cooking happens in the rice cooker. Quite simple actually. And delicious.
Check out our Instant Pot version of this recipe:
Quinoa is one of the most protein-rich foods we can eat and contains almost twice as much fiber as most other grains- it is also gluten free and packs a host of other vitamins. This recipe has the goodness of vegetables, takes very little oil and is mostly steamed- its overall a wholesome and delicious recipe that is low in calories and high in protein and fiber.
Quinoa Vegetable Pulao
- 3/4 Cup Quinoa
- 1/8 Cup Green Beans Small Pieces
- 1/8 Cup Carrots Small Pieces
- 1/8 Cup Potato Small Pieces
- 1/8 Cup Onion Small Pieces
- 1/8 Cup Green Peas
- 1/8 Cup Mint Leaves
- 1 Green Chili Pepper Large (blended)
- 1 Tablespoon Ginger Blend 1/2 inch cube size fresh ginger
- 1/2 Teaspoon Sea Salt Low Sodium
- 1 Tablespoon Olive Oil Extra Virgin
- Gather all ingredients in separate bowls
- Cut vegetables and set aside
- Heat oil in a pan on medium flame and saute vegetables for 5 minutes
- Blend ginger and chili and add to vegetables in pan; stir well for 2 to 3 minutes
- Add salt, mint leaves and stir well
- Add quinoa and stir for a minute
- Transfer to a rice cooker bowl, add 4 ounces of water, mix well and turn cooker on- cook for 15 minutes; Quinoa is ready to be served.