Indian Vegetarian Quinoa Pilau – I grew up eating several different variations of pilau but after over indulging over the last couple of days I decided to make a version using quinoa.
Super healthy, gluten free and flavourful and infused with spices such as cumin and coriander, this is a one pot meal that everyone enjoys.
When life is hectic and you’re short on time, healthy eating feels like a chore. That is why I make one of my quinoa recipes for meal prep and refrigerate for the week ahead ready to grab and go when I need. This recipe has been a recent addition to my meal prep and it can be whipped up pretty quickly. Always a bonus.
Over the last few months, I’ve been testing out several quinoa pilau recipes using veg and minimal oil. This indian vegetable quinoa pilau has all the wholesome nourishing ingredients you need to keep your family healthy AND all the flavour.
I guess this quinoa is the one that my husband loves the most because its very ‘desi’. It has that authentic flavour and aroma of indian food but its better for you then a regular pilau. However because it does taste so good, it is so easy to over indulge. As with anything, over indulgence be it healthy or not is not a great idea so I have to control myself from eating the entire pot in one go.
Reasons I love this quinoa pilau include that it cooks quickly and that Quinoa is considered a complete protein, containing all nine essential amino acids, that your body needs.
It is also nutrient dense and one cup of quinoa includes:
Protein: 8 grams, Fiber: 5 grams, Manganese: 58% of the recommended daily allowance (RDA), Magnesium: 30% of the RDA, Phosphorus: 28% of the RDA, Folate: 19% of the RDA, Copper: 18% of the RDA, Iron: 15% of the RDA., Zinc: 13% of the RDA, Potassium 9% of the RDA, Over 10% of the RDA for vitamins B1, B2 and B6, Small amounts of calcium, B3 (niacin) and vitamin E.
Indian Vegetarian Quinoa Pilau
Indian Vegetarian Quinoa Pilau - I grew up eating several different variations of pilau but after over indulging over the last couple of days I decided to make a version using quinoa.
- 1 tbsp Oil
- 1 tsp Ghee
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- 1 small Cinnamon Stick
- 1 Green Cardamom
- 1 small Onion diced
- 3 Garlic Cloves crushed
- 1/2 inch Ginger grated finely
- 1/2 Green Chilli sliced finely
- 120 g Mixed Vegetables
- 1/4 tsp Turmeric
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 375 ml Vegetable Stock
- 170 g Quinoa rinsed and cleaned
- 1/4 tsp Curry Powder I use Madras
- 1/4 tsp Garam Masala
In a pan, heat the oil and ghee. Stir in the cumin seeds, bay leaf, cardamom and cinnamon stick. Once they begin to splutter, add the onions and cook for 7 - 10 minutes until a deep golden colour.
Stir in the ginger, garlic and green chilli. Cook for 2 - 3 minutes before adding the mixed vegetables. Add the turmeric, chilli, coriander powder and cook for a couple of minutes.
Pour in the stock and add the quinoa, then bring to a simmer. Turn the heat down and cover the pan. Add the curry powder and garam masala and stir thoroughly. Cook for 15 - 17 minutes. Remove from the heat and fluff with a fork.