Quinoa Pulao

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

Quinoa is a healthy option for rice in this pulao

Short History: Quinoa is a staple crop in the Andean region of South America. It is particularly grown in Bolivia, Chile, Ecuador and Peru. The region has a history of cultivation of Quinoa for 5,000 years and was a staple of the Incas, Quechua and Aymara people. Many centuries ago, the Incas called it ‘chisiya mama’, meaning the ‘mother grain’ and believed it to be sacred. Today, over 70 countries including India, Kenya, the United States of America and the European countries cultivate this Superfood..

What is Quinoa Pulao: This is a pulao made up of quinoa..

Top ways to prepare: Always wash Quinoa to remove any saponins, it’s bitter-tasting natural coating. Quinoa Pulao can be pressure cooked too..

Cooking Tips: Use fresh ingredients. Take warm vegetable stock..

Health Tips:

It is a good source of fibres, proteins, manganese, phosphorus, magnesium, folate and other nutrients.

Ingredients

Quinoa 1 cup
Ghee 2 tbsps
Cumin seeds 1 tsp
Green cardamoms 5 to 6
Cinnamon 1 inch
Cloves 5 to 6
Bay leaf 1
Ginger, finely chopped 1 inch
Garlic, chopped 1 tbsp
Medium onion, finely chopped 1
Small carrot, cut into small cubes 1
French beans, diagonally sliced 6 to 8
Green peas ⅓ cup
Salt to taste
Warm vegetable stock 3 cups
Fresh coriander sprigs for garnishing

Methods

Heat ghee in a deep non-stick pan, add cumin seeds, cardamoms, broken cinnamon and cloves and sauté till fragrant.
Add bay leaf, ginger and garlic and sauté for a minute. Add onion and sauté till golden.
Add carrot and mix. Add French beans, mix and cook for a minute. Add peas and mix.
Add quinoa, mix and cook for a minute. Add salt and warm vegetable stock, mix and bring to a boil on high heat. Reduce heat, mix, cover and cook till quinoa is fully done.
Transfer into a serving bowl and serve hot garnished with torn coriander sprigs.