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Quinoa Pulao

Quinoa pulao

2 cups Quinoa

2 tbsp Canola oil

1 Bay leaf

1-inch piece Cinnamon

1 Black cardamom

2 Green cardamom

4 Black pepper –or to taste, roughly crushed

4 Cloves, roughly crushed

¼ tsp Turmeric powder

½ Onion, medium, finely chopped

1 tbsp Ginger, minced

1 tbsp Garlic, minced

Green chilies, to taste, finely chopped

1 cup Corn

1 cup Green peas

1 cup Carrots, chopped

1 tsp Garam masala

1 tsp Coriander powder

½ tsp Cumin powder

Salt to taste

3 cups Water

Lemon/lime juice to taste

Cilantro chopped for garnishing



§ Wash quinoa and soak in ample water for 30 minutes. Drain water and set quinoa aside.

§ Heat oil in a pan on medium heat and add bay leaf, cinnamon stick, black cardamom and green cardamom. Cook for 30 seconds.

§ Add black pepper, cloves and cumin seeds. Allow them to sizzle.

§ Add turmeric powder and onions. Cook for 1 minute.

§ Add ginger, garlic and green chilies. Mix well and cook until onions are translucent.

§ Add quinoa and roast for 5 minutes. Add corn, green peas, carrots, garam masala, coriander powder, cumin powder and salt. Stir to mix well.

§ Add water and lemon juice. Mix and bring water to a boil. Reduce heat to low, cover with a tight lid and cook for 30 minutes.

§ Uncover, fluff quinoa gently with a fork, cover and let it rest for 5 minutes.

Garnish with cilantro and serve.

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