Quinoa Pulav (Spiced Quinoa With Veggies)

Colorful and nutritious, Quinoa Pulav is delicious! We love it with fresh and juicy chopped salad or sprouted bean salad. Serve with curries, a raita and chutneys or Indian pickles too if you like. Papadams (Indian lentil wafers) go well with this pulav also. 

This is a basic recipe; the veggies may be varied according to availability, the season, or individual preferences. I change it up a bit by using diced zucchini, colorful peppers, corn, etc in addition to or in place of some of the veggies in the recipe.

Here is a picture of the pulav with sprout salad; it is not a great one but gives one the idea.

Quinoa Pulav with Sprouted Bean Salad

6 servings

Ingredients:

1 cup Quinoa

2 tsp Oil

1/2 tsp Brown Mustard Seeds

1 Tbsp Chana Dal

1 pinch Asafetida

1 small Onion, finely diced

1 Tbsp Ginger, finely minced

1 Green Chile, cored and minced

1 stem Fresh Curry Leaves, leaves sliced finely

1 big pinch Turmeric

1 tsp Sambar Powder

1 tsp Sea Salt

1 Carrot, diced

6-8 Green Beans, sliced small

2 Mild Red Peppers OR 1 Red Bell Pepper, diced

2-4 Tbsp Fresh Cilantro, chopped

1 Tbsp fresh sweet mint, sliced (optional)

1/2 Lemon/Lime (optional)

Method:

Start heating 2 cups of water to a boil.

Rinse the quinoa and drain. Set aside until needed; a large strainer is great for draining these fine grains to prevent any down the drain.

Heat the oil and add the mustard seeds and dal. 

When the mustard seeds dance and pop, let them for about 15-20 seconds.

Stir in the onions, ginger, green chile, asafetida and the curry leaves. Stir in the green beans with salt and spices and cook for about 5 minutes on low to medium heat.

Add in the carrots, and peppers and cook for a couple of minutes stirring well.

Pour in the boiling water.

Stir in the quinoa and simmer for about 10 - 12 minutes partially covered - be careful that it does not boil over.

Turn off the heat, cover tightly, and allow the quinoa pulav to sit undisturbed for at least 15 minutes.

Gently stir in the chopped herbs and stir in lemon/lime juice if you like or pass wedges of lemon or lime at the table.

Serve hot, warm or at room temperature with your favorite accompaniments. It is good even cold!

Enjoy!!