Quinoa Vegetable Pilaf


Use superfood quinoa instead of rice in this Indian favourite

Quinoa (pronounced “keen-wa”) is technically a seed, rather than a grain, and is gluten-free, protein rich and high in essential minerals.  It is a fantastic substitute for rice and other grains and is simple to cook.

For more information about the nutritional facts and health benefits of quinoa check out Authority Nutrition.

This recipe for Quinoa Vegetable Pilaf from Manjula’s Kitchen is quick and easy to make and can be served as a main or side dish.

Quinoa Vegetable Pilaf

Quinoa Vegetable Pilaf


    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


  1. Wash quinoa gently changing water several times.
  2. 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.
  3. 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.
  4. 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.
  5. Let the vegetable cook over medium heat until vegetables are tender but firm.
  6. Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
  7. Finish off by adding lemon juice and tomatoes.

Recipe & Image Source:  Manjula’s Kitchen


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