This vegetable quinoa pulao is a lighter, protein-rich alternative to rice pulao. Jeeravan is added at the end so its cumin, coriander and tangy notes remain bright.
Use Spiced Right Indori Jeeravan as the finishing spice.
Ingredients
- ¾ cup (100 g) white quinoa
- 1 large onion, chopped
- 30 g broccoli
- 20 g zucchini
- 20 g sweet corn
- 150 ml tomato puree
- 10–12 garlic cloves, chopped
- 1½ inch ginger, chopped
- 1 tsp mustard seeds
- 1½ tsp cumin seeds
- 1 sprig curry leaves
- 2 tsp Spiced Right Indori Jeeravan
- 2 tbsp oil, coriander and salt
How to Make Vegetable Quinoa Pulao
- Rinse and boil the quinoa according to its packet directions; drain and set aside.
- Heat oil. Crackle cumin, mustard seeds and curry leaves.
- Add garlic and ginger, cook for one minute, then add onion and sauté until translucent.
- Add the vegetables and cook on low heat for 4–5 minutes.
- Add tomato puree and cook for 5–7 minutes, until it thickens and the oil begins to separate.
- Fold in the cooked quinoa. Finish with Jeeravan Masala, salt and fresh coriander.
Tips and Variations
- Rinse quinoa thoroughly to remove bitterness.
- Do not add Jeeravan too early; it works best as a finishing blend.
- Use peas, carrots, beans or capsicum depending on what is available.
Frequently Asked Questions
Can I prepare this in advance?
Yes. Refrigerate for up to two days and reheat gently with a splash of water.
Can I use rice instead?
Yes. Replace quinoa with approximately 2 cups of cooked rice.
Shop the blend: Indori Jeeravan