Indian-style Quinoa Pulao

Much like any grain you use, the wholesome grain of quinoa is a blank slate, waiting to be infused with flavor and texture. In case you are unfamiliar with gluten-free quinoa, read more in this article. Nutritionally healthy, fiber-rich quinoa is one of the few foods that qualify as a complete protein source with all nine essential amino acids and important vitamins, minerals (especially manganese), and iron.

I personally, enjoy giving Indian inspiration to the nutty flavor of this ancient grain. Here, I’ve created a pulao recipe using quinoa in place of Basmati rice, with caramelized onions, whole spices, and walnuts, topped with herbs.

With a cooking process similar to Basmati rice, quinoa can sometimes get just as tricky to make. Based on my experiences with this grain, I suggest always following package directions to cook it, which generally involves adding one part quinoa to two parts water, bringing it to a boil, and cooking covered on a low flame.

However, I prefer to season the boiling water with salt and pepper and also reduce the quinoa's suggested cook time by a few minutes. Just like basmati rice, steaming the quinoa covered off-the-flame for 10 minutes post-cooking and fluffing it with a fork renders well-separated grains and an aromatic outcome.

This Indian-flavored Quinoa Pulao with raisins and walnuts, is a perfect side for any time of the year, a simple yet healthy weeknight meal, and a unique dish for weekend get-togethers.

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Indian-style Quinoa Pulao

Yield: 4

A delicious Indian-style creation using quinoa with caramelized onion, walnuts, and cranberries, infused with whole spices and topped with cilantro and lemon.

Ingredients

• 1 cup quinoa, washed and drained
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper

For the Pulao

• 1+ 2 tbsp olive oil
• 3 whole cloves
• 1 cinnamon stick
• 2 green cardamom
• 1 cup sliced red onion
• 2-3 garlic cloves, finely chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or any nuts of your choice
• 1/4 cup cranberries or raisins
• Chopped cilantro
• Lemon wedges

Instructions

1. Cook the quinoa as per package directions with two exceptions: First, season the boiling water with salt and cracked black pepper. Secondly, reduce the cooking time by 2-3 minutes, steaming the quinoa covered off-the-flame for 10 minutes post-cooking. Then fluff it with a fork and leave it aside till required.
2. In a pan, heat a tablespoon of olive oil and add the whole cloves, cinnamon, and cardamom. Once the aromas of the spices are released, add the onion and garlic. Cook till the onions have caramelized (they should have a brownish-red color.)
3. Sprinkle salt, ground cumin, and coriander over the onions. Cook the spices for a minute.
4. Next, add the cooked quinoa, chopped walnuts, and cranberries/raisins. Drizzle the remaining 2 tablespoons of olive oil over the quinoa pulao.
5. Stir, cover, and cook for a couple of minutes for the flavors to blend.
6. Top quinoa pulao with chopped cilantro and lemon juice, and taste for salt, adding more if required.
7. Serve the warm pulao as a side to your favorite meat or vegetable.

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