This is a type of alternative pulao variety to the conventional one. Quinoa is highly nutritious, also this recipe is very quick and easy. Very good option for the lunchbox.
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Cuisine: Indian, European
- 1 cup Quinoa
- 2 cups water
- 2 TBSP of vegetable oil or olive oil
- Cumin seeds
- 1 potato chopped
- 1 broccoli cut into florets
- Frozen or fresh green peas
- A pinch of Turmeric powder
- 2-4 TSP Bisibelebath powder
- Coriander leaves for garnishing
- In a steel vessel boil 2 cups of water and simmer.
- Add 1 cup of quinoa and let it cook until all the water is absorbed and quinoa is soft but separable.
- Now in another pan add 2 TBSP of oil of choice and heat on a medium to low flame.
- Add cumin seeds and let it fry for 30 seconds.
- Now add chopped potato cubes, broccoli and green peas.
- Close the lid and let it cook until tender.
- Now add the salt, pinch of turmeric powder and Bisibelebath powder.
- Mix well and let it cook for 1 minute.
- Now add the cooked quinoa and mix well, adjust the salt and spice level as per the preference. And cover the lid and cook for one minute.
- Garnish with coriander leaves.
- Serve hot with homemade plain curd or raitha salad.
- Never overcook the quinoa in water, otherwise the pulao will be sticky and quinoa forms lumps.
- Basically, one can use any kind vegetable of choice.
- It tastes better when the vegetables are cooked without water but just in little oil in simmer.
- Also, it tastes better with cooking the quinoa separately and then mixing to the vegetable mixture.
- Finally, one can use homemade or store-bought bisibelebath powder. ( I used the homemade one which gives a fresh aroma with all ground spices)