Quinoa and Yellow Pepper Pulao

Ingredients

In this adaptation, we replace the traditional Peruvian ingredients with Indian spices and flavors. Instead of using rice, we use quinoa as the base grain, which adds a nutty flavor and boosts the nutritional value. The dish is transformed into a pulao, a popular Indian rice dish, by incorporating aromatic spices and cooking techniques specific to Indian cuisine. We alse have the original recipe for Risotto de quinoa y pimientos amarillos, so you can check it out.

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons ghee (clarified butter) or vegetable oil 2 tablespoons ghee (clarified butter) or vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 yellow bell peppers, diced 2 yellow bell peppers, diced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the quinoa thoroughly under cold water.
2. 2.
   In a saucepan, heat the ghee or vegetable oil over medium heat.
3. 3.
   Add the cumin seeds and mustard seeds and let them splutter.
4. 4.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
5. 5.
   Add the diced yellow bell peppers and cook for a few minutes until they soften slightly.
6. 6.
   Add the rinsed quinoa to the pan and stir well to coat it with the spices and vegetables.
7. 7.
   Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well.
8. 8.
   Pour in the vegetable broth and bring to a boil.
9. 9.
   Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
10. 10.
    Remove from heat and let it rest for 5 minutes.
11. 11.
    Fluff the quinoa with a fork and garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Yellow bell peppers — Dice the peppers into small, uniform pieces for even cooking.

Tips & Tricks

• For added flavor, toast the quinoa in a dry pan for a few minutes before rinsing.
• Customize the spice level by adjusting the amount of red chili powder.
• Add a squeeze of lemon juice before serving for a tangy twist.
• Serve the pulao with a side of raita (yogurt sauce) for a refreshing contrast.
• Leftovers can be enjoyed cold as a salad or reheated for a quick and satisfying meal.

Serving advice

Serve the Quinoa and Yellow Pepper Pulao hot as a main dish or as a side dish alongside other Indian vegetarian delicacies. Garnish with fresh cilantro leaves for a pop of color.

Presentation advice

Present the pulao in a vibrant serving dish to highlight the colorful yellow peppers. Sprinkle some additional cilantro leaves on top for an appealing presentation.