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    Home » Recipe » Quinoa Broccoli Pulao (healthy, vegan, gluten-free, 10 ingredients)

    Posted on: Jul 12, 2019 · Modified: Jul 31, 2019 by honeywhatscooking · Leave a Comment

    Quinoa Broccoli Pulao (healthy, vegan, gluten-free, 10 ingredients)

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    Quinoa Broccoli Pulao... Indian fried rice flavored with aromatic spices. Skip the unhealthy carbs and use quinoa and riced broccoli instead.
    Quinoa Broccoli Pulao

    Pulao is Indian comfort food. Often times when I'm back from vacation, I want a hot bowl of pulao... floral basmati rice spiced with Indian spices.
    Quinoa Broccoli Pulao

    As you know, I try and limit carbs where I can, but I also try to replace white rice with healthier alternatives. For this recipe I used quinoa in combination with riced broccoli.

    For your convenience, riced broccoli can be purchased at Whole Foods or Trader Joe's, or simply just pulse fresh broccoli in your food processor.

    This dish is yummy. I love it with raita (yogurt) and achaar (pickle) on the side. So good, and hubby approved. 🙂

    quinoa broccoli pulao is:

    Vegan
    Gluten-Free
    Healthy
    Aromatic
    10 Ingredients
    Quick & Easy
    Versatile (serve it with yogurt, curries, lentils)
    Comfort Food

     

    how to make quinoa broccoli pulao step by step?

    Prepare broccoli in an Instant Pot. 1 cup of quinoa, 1 cup of water and ¼ teaspoon 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

    Quinoa Broccoli Pulao... Indian fried rice flavored with aromatic spices. Skip the unhealthy carbs and use quinoa and riced broccoli instead.

    5 from 1 vote
    Pin Recipe Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Course Main Course
    Cuisine Indian-Inspired
    Servings 4 servings

    Ingredients
      

    for the quinoa (using an Instant Pot)

    • 1 cup uncooked quinoa
    • 1 cup water
    • ¼ teaspoon salt

    for the pulao/fried rice

    • 1 ½ tablespoon avocado oil
    • 1 teaspoon cumin seeds
    • 6 clove garlic, thinly sliced
    • 1 medium red onion, chopped
    • 2 green chilies, finely chopped
    • 1 16 ounccontainer riced broccoli, (I used Cece's Veggie Co. Oraganic Broccoli
    • 2 tablespoon tomato paste
    • 1 teaspoon coriander powder
    • 2 teaspoon 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).
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

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