Quinoa Broccoli Pulao
Quinoa Broccoli Pulao... Indian-style fried rice flavored with aromatic spices, made with quinoa and riced broccoli instead of traditional rice.
Servings: 4 servings
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).
Nutrition
Calories: 275kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 752mg | Fiber: 8g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 109mg | Calcium: 101mg | Iron: 4mg