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Quinoa Broccoli Pulao… Indian-style fried rice flavored with aromatic spices, made with quinoa and riced broccoli instead of traditional rice.
Pulao is an Indian comfort food. Oftentimes when I’m back from vacation, I want a hot bowl of pulao… floral basmati rice spiced with Indian spices.
For this recipe, I combined quinoa with riced broccoli for a delicious twist on traditional pulao. The riced broccoli adds a nice texture while keeping the dish flavorful.
For convenience, you can find riced broccoli at Whole Foods or Trader Joe’s, or simply pulse fresh broccoli in your food processor until finely chopped.
This dish is yummy. I love it with raita (yogurt) and achaar (pickle) on the side. So good, and hubby approved. 🙂
More Quinoa Recipes
Check out these popular dishes – Quinoa Pulao, Quinoa Bhel Salad, Curry Roasted Butternut Squash Quinoa Salad, Quinoa Taco Salad
how to make quinoa broccoli pulao step by step?
Prepare broccoli in an Instant Pot. 1 cup of quinoa, 1 cup of water and 1/4 tsp salt in the Instant Pot. Cook on High Pressure for 1 minute, and then natural release for 7-10 minutes. Follow the safety instructions when using an Instant Pot.
Chop red onions, green chilies, and slice garlic.
Heat up a wok on medium heat, once hot, add oil followed by cumin seeds. Temper the cumin seeds for about 30 seconds.
Then add the onions and green chilies. Stir and cook for 4-5 minutes until translucent.
Add the riced broccoli to the sauteed onions and season with salt. Cook for 5 minutes.
Add sliced garlic. Stir. Cook for another 5 minutes.
While the riced broccoli cooks down, check on the quinoa, should be done. Fluff it up with a fork.
Now add the cooked quinoa along with tomato paste, coriander powder, and Badshah vegetable subzi masala. Stir well.
Then add the frozen mixed vegetables. Stir well for a few minutes until the veggies are warm and cooked through.
Check for salt. Adjust seasonings as need be.
Quinoa Broccoli Pulao
INGREDIENTS
for the quinoa (using an Instant Pot)
- 1 cup uncooked quinoa
- 1 cup water
- 1/4 tsp salt
for the pulao/fried rice
- 1 1/2 tbsp avocado oil
- 1 tsp cumin seeds
- 6 clove garlic, thinly sliced
- 1 medium red onion, chopped
- 2 green chilies, finely chopped
- 1 16 ounce container riced broccoli, (I used Cece's Veggie Co. Oraganic Broccoli
- 2 tbsp tomato paste
- 1 tsp coriander powder
- 2 tsp vegetable subzi masala, I like Badshah
- salt to taste
- garnish with fresh cilantro leaves
INSTRUCTIONS
- Prepare broccoli in an Instant Pot. 1 cup of quinoa and 1 cup of water in the Instant Pot. Cook on High Pressure for 1 minute, and then natural release for 7-10 minutes. Follow the safety instructions when using an Instant Pot.
- Chop red onions, green chilies, and slice garlic.
- Heat up a wok on medium heat, once hot, add oil followed by cumin seeds. Temper the cumin seeds for about 30 seconds.
- Then add the onions and green chilies. Stir and cook for 4-5 minutes until translucent.
- Add the riced broccoli to the sauteed onions and season with salt. Cook for 5 minutes.
- Add sliced garlic. Stir. Cook for another 5 minutes.
- While the riced broccoli cooks down, check on the quinoa, should be done. Fluff it up with a fork.
- Now add the cooked quinoa along with tomato paste, coriander powder, and vegetable subzi masala. Stir.
- Then add the frozen mixed vegetables. Stir well for a few minutes until the veggies are warm and cooked through.
- Adjust seasonings if need be. Serve with raita (yogurt) and achaar (pickle).
