Quick Quinoa Vegetable Recipe – Pine Nuts & Turmeric

Last Updated on 4 months by Neha Deshmukh

Quick Quinoa Vegetable Recipe – Pine Nuts & Turmeric

Introduction

Hey everyone! I’m so excited to share this vibrant and flavorful quinoa vegetable recipe with you. It’s become a real weeknight staple in my kitchen – quick to whip up, packed with goodness, and seriously delicious. I first made this when I was looking for a lighter, healthier meal that still felt satisfying, and it’s been a hit ever since! It’s a beautiful blend of South Indian flavours with the wholesome goodness of quinoa. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another quinoa recipe. It’s a flavour explosion! The toasted spices, crunchy pine nuts, and fresh herbs create a wonderful texture and aroma. Plus, it’s incredibly versatile – you can easily swap in your favourite veggies. It’s healthy, easy, and ready in under 30 minutes. What’s not to love?

Ingredients

Here’s what you’ll need to make this delightful quinoa dish:

• 0.5 tablespoon avocado oil (about 7ml)
• 1 teaspoon mustard seeds (around 5g)
• 1 teaspoon cumin seeds (around 5g)
• 1 tablespoon pine nuts (around 10g)
• 3 green chillies, finely chopped
• 5 curry leaves
• 1 onion, chopped
• 0.33 cup chopped cilantro (about 30g)
• 1 cup mixed vegetables (corn, bell pepper, carrots, peas, edamame – around 150g)
• 1 teaspoon turmeric powder (around 5g)
• 1 cup white quinoa (around 185g)
• 2 cups water (480ml)
• 1 tablespoon hemp seeds (optional, for garnish – around 7g)

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the most out of them:

Avocado Oil: Benefits and Substitutes

Avocado oil is my go-to for its high smoke point and mild flavour. It’s great for sautéing. If you don’t have it, you can easily substitute with coconut oil, olive oil, or even ghee.

Mustard & Cumin Seeds: The South Indian Flavour Base

These seeds are essential for that authentic South Indian taste. Don’t skip them! The spluttering is key – it releases all their lovely aroma.

Pine Nuts: A Nutty Addition & Regional Variations

Pine nuts add a lovely texture and subtle sweetness. They’re a bit of a splurge, but worth it! If you’re looking for a more budget-friendly option, you could try cashew pieces or sunflower seeds. My grandmother used to add roasted peanuts sometimes, which was also delicious!

Curry Leaves: Fresh vs. Dried & Their Aromatic Impact

Fresh curry leaves are best, hands down. They have a much more vibrant flavour. If you can’t find fresh, you can use dried, but use about half the amount. They really elevate the whole dish.

Quinoa: Nutritional Benefits & Types

Quinoa is a complete protein and packed with nutrients. I prefer white quinoa for its lighter texture and quicker cooking time, but you can definitely use red or black quinoa too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the avocado oil in a nice, wide pan over medium heat. Once it’s shimmering, add the mustard seeds and cumin seeds. You’ll know it’s ready when they start to splutter and pop – this usually takes about 30 seconds.
2. Now, toss in the pine nuts, chopped green chillies, and curry leaves. Sauté for another 30 seconds, until fragrant.
3. Add the chopped onion and cilantro. Cook until the onions soften and become translucent, about 3-5 minutes.
4. Time for the veggies! Add your mixed vegetables, turmeric powder, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
5. While the veggies are cooking, give your quinoa a really good rinse under cold running water for about 2 minutes. This removes the saponins, which can make it taste bitter.
6. Add the rinsed quinoa to the pan with the vegetables and give everything a good stir to combine.
7. Pour in the water, bring to a boil, then reduce the heat to low, cover the pan, and simmer for 15 minutes, or until all the water is absorbed.
8. Once the quinoa is cooked, remove the lid and fluff it gently with a fork.
9. Finally, garnish with hemp seeds (if using) and a sprinkle of fresh cilantro. Serve immediately and enjoy!

Expert Tips

• Don’t skip rinsing the quinoa! It makes a big difference in the final taste.
• Toasting the spices is key to unlocking their flavour.
• Feel free to adjust the amount of green chillies to your liking.

Variations

• For a richer flavour: Add a tablespoon of ghee along with the avocado oil.
• My friend Priya loves to add a squeeze of lemon juice at the end for a bit of brightness.
• Add some protein: Toss in some chickpeas or lentils for an extra boost.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your oil choice is plant-based.

Gluten-Free Confirmation

Yes, this recipe is completely gluten-free! Quinoa is a naturally gluten-free grain.

Spice Level Adjustment

If you’re sensitive to spice, reduce the number of green chillies or remove the seeds before chopping. You can also add a pinch of sugar to balance the heat.

Festival Adaptation (Navratri/Vrat Friendly?)

This recipe can be adapted for Navratri or Vrat fasting, but you’ll need to make a few substitutions. Avoid onions and garlic, and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This quinoa vegetable recipe is delicious on its own, but it also pairs well with a side of raita (yogurt dip) or a simple dal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is the best way to rinse quinoa?

Use a fine-mesh sieve and rinse under cold running water for at least 2 minutes, rubbing the grains gently with your fingers.

Can I use brown quinoa instead of white quinoa in this recipe?

Yes, you can! But keep in mind that brown quinoa takes longer to cook (around 20-25 minutes) and has a slightly chewier texture.

Can I pre-chop the vegetables to save time?

Absolutely! Pre-chopping the vegetables is a great way to speed up the cooking process.

What are some other healthy oils I can use instead of avocado oil?

Coconut oil, olive oil, or ghee are all good substitutes.

How can I adjust the spice level of this dish?

Reduce the number of green chillies or remove the seeds. A pinch of sugar can also help balance the heat.

Is this recipe suitable for meal prepping?

Yes, it is! It holds up well in the fridge and is perfect for a healthy lunch or dinner.