Quinoa Vegetable Pilaf (Pulav)

Quinoa Vegetable Pilaf (Pulav)

Quinoa Vegetable Pilaf (Pulav)

Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.
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Course rice
Cuisine Indian
Servings 2 people


For quinoa

  • 1 cup quinoa
  • 1-1/2 cup of water
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • Pinch of turmeric

For vegetables

  • 1/2 cup peas
  • 1/2 cup corn
  • 1/2 cup carrot cut in small pieces
  • 1 tablespoon thinly sliced ginger
  • 1 green chili minced
  • 1 tablespoon oil
  • 1/2  teaspoon cumin seeds
  • 1/4 teaspoon  black mustard seeds
  • 1 bay leave
  • 1/2 teaspoon salt adjust to taste
  • 1 1ablespoon lemon or lime juice
  • 3/4 cup  tomato chopped for garnishing



  • Wash quinoa gently changing water several times.
  • In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
  • While quinoa is cooking heat the oil in other saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  • Add the cumin seeds, black mustard seeds, and bay leave, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
  • Let the vegetable cook over medium heat until vegetables are tender but firm.
  • Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
  • Finish off by adding lemon juice and tomatoes.
Tried this recipe?Let us know how it was!

Quinoa Vegetable Pulao: A Gluten-Free, Protein-Rich, Vegetarian Recipe 

Quinoa vegetable pilaf is a protein rich, gluten free and delicious rice based vegan dish. It is quick and easy to make. This can be served as a main dish or side dish.

Preparing the Quinoa for Quinoa Pulao Recipe: 

In this essential step of the quinoa pulao recipe, it’s crucial to ensure the quinoa is thoroughly rinsed, thereby eliminating any bitterness or unwanted residues that might affect the final dish. By washing the quinoa gently and changing the water several times, you’re not only improving its flavor but also enhancing its overall texture. 

The combination of quinoa, water, oil, salt, and turmeric in the saucepan sets the foundation for a flavorful base, infusing the quinoa with aromatic spices and seasoning it perfectly for the upcoming cooking process. Bringing this mixture to a boil, covering it, and then simmering it over low heat allows the quinoa to absorb the flavors while achieving the ideal tender consistency, typically taking around 15 minutes.

Sautéing the Vegetables for Quinoa Vegetable Pilaf: 

In this next phase of crafting the quinoa vegetable pilaf, heating oil in a separate saucepan is the initial step to infusing the dish with rich flavors. Testing the oil’s readiness with a cumin seed ensures that the temperature is optimal for the subsequent sautéing process, guaranteeing that the vegetables are cooked to perfection. 

Incorporating a blend of cumin seeds, black mustard seeds, and bay leaves into the hot oil adds depth and complexity to the dish, creating a flavorful base that complements the nutty taste of quinoa. As the seeds crackle, adding a medley of vibrant vegetables – including carrot, corn, green peas, ginger, green pepper, and salt – infuses the pilaf with a colorful array of nutrients and textures, enhancing both its visual appeal and nutritional value.

Combining Quinoa and Vegetables for Quinoa Pilaf with Vegetables: 

In this pivotal moment of assembling the quinoa pilaf with vegetables, the careful integration of cooked quinoa with the sautéed vegetables ensures a harmonious fusion of flavors and textures. Gently folding the quinoa into the vegetable mixture allows for even distribution, ensuring that every bite is bursting with a delightful medley of ingredients. 

This meticulous process of combining the quinoa and vegetables not only enhances the dish’s visual presentation but also ensures that each component contributes to its overall flavor profile, resulting in a balanced and satisfying culinary experience.

Final Touches to Complete Quinoa Indian Vegetarian Recipes:

As the quinoa Indian vegetarian recipe nears completion, adding the final touches of lemon juice and tomatoes imparts a burst of freshness and acidity, elevating the dish to new heights of flavor complexity. The tangy notes of lemon juice complement the earthy undertones of the quinoa and vegetables, while the juicy sweetness of tomatoes adds a delightful contrast, creating a symphony of flavors that tantalize the taste buds. 

These carefully selected ingredients not only add vibrancy and depth to the dish but also reflect the diverse culinary influences of Indian cuisine, making this quinoa recipe a true celebration of flavor and tradition.

If you loved our quinoa vegetable pilaf recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice

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24 thoughts on “Quinoa Vegetable Pilaf (Pulav)

  1. hi manjula maam,
    recipe looks great ….. am cooking this right now….loved those cooking wok/vessels you have used in this video,where did you buy them? can you post the details? is it calphalon? thanks!
    waiting for your reply…:)

  2. Thank you so much for what you do!!! I love to come here and get new things to make my family. You truly are my hero!
    I have a quick question. Are the vegetables in the quinoa dish frozen or fresh? Just want to make sure I get the right ones.
    Thanks again, your the best!!!

    p.s. got up the nerve to make the naan and it was to die for…….bought a pizza stone just for that purpose and it was worth it.

  3. I’m going to try this tomorrow morning 🙂 It looks delicious, and I’m always looking for ways to reduce rice (carbs) intake, and increase protein intake. Thank you Aunty for this great recipe.

    1. It is actually a kind of seed. It comes from South America. You can use it like rice, or instead of rice, such as in this recipe. It doesn’t have any gluten (as far as I’m aware, I could be wrong). To me it tastes less flavourful than rice, but not a bad taste when you get used to the difference.

  4. Hello Madam ! i am a regular viewer of your mails & a big fan of yours. I have tried many of your dishes but this time i am in a fix,reason being that i am not aware of this grain”QUINOA”. I tried to find out it”s hindi name but unfortunately couldn’t do so . As far as it’s image is concerned it looks like Jowar. I reside in Rohini{Delhi} and thus want to know as to where can i get this ? any idea? Is there any substitute of Quinoa like-wheat daliya.
    I recently got some KARAUNDAS & tried your recipe{Karaunda Pickle} and it turned out yummmmmmm.{my mouth is still watering}. Can you post recipe of making ‘KARAUNDA JAM AND JELLY” both seperately on my e-mail.Hope to hear from you soon.

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