Quinoa Vegetable Recipe – Easy Indian Spiced One-Pot Meal

Last Updated on 4 months by Neha Deshmukh

Quinoa Vegetable Recipe – Easy Indian Spiced One-Pot Meal

Introduction

Hey everyone! I’m so excited to share this incredibly easy and flavorful quinoa vegetable recipe with you. It’s become a weeknight staple in my kitchen – quick to whip up, packed with goodness, and seriously satisfying. I first made this when I was looking for a lighter, healthier alternative to rice, and it’s been a hit ever since! It’s a beautiful blend of Indian spices and fresh veggies, all cooked together in one pot. Trust me, you’ll love it.

Why You’ll Love This Recipe

This quinoa vegetable recipe is a winner for so many reasons! It’s a complete meal in itself, offering a good balance of protein, carbs, and vitamins. It’s incredibly easy to make, perfect for busy weeknights. Plus, it’s wonderfully adaptable – feel free to swap in your favorite vegetables or adjust the spice level to your liking. It’s also naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this delicious one-pot meal:

• 200g quinoa
• 1 tbsp ghee (or oil)
• 1 tsp cumin seeds
• 10 black peppercorns
• ?? inch cinnamon stick
• 1 star anise
• ?? cup carrots, chopped
• ?? cup corn
• ?? cup fresh peas
• ?? cup French beans, chopped
• 2 tbsp mint leaves, chopped
• 1 tsp red chili powder (adjust to taste)
• 1 tsp salt (or to taste)
• 1 tsp lemon juice
• 400ml water

Ingredient Notes

Let’s talk ingredients! A little know-how goes a long way.

• Quinoa: I prefer white quinoa for this recipe, but you can use red or black quinoa too. Just be aware that they have slightly different cooking times.
• Ghee: Ghee adds a lovely richness and traditional Indian flavor. If you don’t have ghee, you can substitute with vegetable oil or coconut oil.
• Spices: Don’t be shy with the spices! They’re what give this dish its amazing flavor. Whole spices really bloom when tempered in hot ghee.
• Vegetables: Feel free to get creative with the veggies! I’ve listed my go-to’s, but you can easily add or substitute based on what you have on hand.

Quinoa: Benefits and Selection

Quinoa is a nutritional powerhouse! It’s a complete protein, meaning it contains all nine essential amino acids. It’s also a good source of fiber, iron, and magnesium. When buying quinoa, look for pre-rinsed varieties to save yourself a step. If not, give it a good rinse under cold water before cooking to remove any bitterness.

Ghee: Traditional Flavor and Alternatives

Ghee is clarified butter, and it’s a staple in Indian cooking. It has a rich, nutty flavor and a high smoke point. If you’re avoiding dairy, coconut oil or any neutral vegetable oil work beautifully.

Spices: Cumin, Peppercorns, Cinnamon & Star Anise – Aromatic Powerhouse

These spices aren’t just about flavor; they’re about warmth and comfort. Cumin and peppercorns provide a subtle heat, while cinnamon and star anise add a beautiful aromatic complexity. Toasting them in ghee releases their essential oils, creating a truly fragrant base for the dish.

Regional Vegetable Variations

This recipe is super flexible! In North India, you might find potatoes and cauliflower added. Down South, green beans and drumsticks are popular choices. My friend’s mom always adds a handful of spinach towards the end for an extra boost of nutrients.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a pan over medium heat. Once melted, add the cumin seeds, peppercorns, cinnamon stick, and star anise. Sauté for about 30 seconds, or until fragrant – you’ll know it’s ready when the cumin seeds start to sizzle.
2. If you like, add chopped onions at this stage and sauté for 3-4 minutes until softened. Then, add the chopped carrots, corn, peas, and French beans. Sauté for another 3-4 minutes, until the vegetables are slightly tender.
3. Now, stir in the rinsed quinoa and toast for 2-3 minutes. This helps to enhance its nutty flavor.
4. Season with salt, red chili powder, and garam masala (if using). Add the chopped mint leaves and pour in 400ml of water. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pan, and simmer for 12-15 minutes, or until the quinoa is fluffy and the water is absorbed.
6. Turn off the heat and let the quinoa rest for 2 minutes. Then, fluff it up with a fork and stir in the lemon juice. Serve hot and enjoy!

Expert Tips

• Don’t skip rinsing the quinoa! It removes a natural coating called saponin, which can make it taste bitter.
• Keep a close eye on the water level. If the quinoa is still hard after 15 minutes, add a little more water and continue simmering.
• For extra flavor, you can use vegetable broth instead of water.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil or coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: Adjust the amount of red chili powder to your preference. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptation (Navratri/Fasting Friendly): Skip the onions and garlic for a Navratri-friendly version.

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 salad. My family loves it with a dollop of plain yogurt on top.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is quinoa a good source of protein?

Yes! Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s a fantastic option for vegetarians and vegans.

Can I use other grains instead of quinoa?

You can! Brown rice, barley, or farro would all work well, but you’ll need to adjust the cooking time and water amount accordingly.

What vegetables can I substitute in this recipe?

The possibilities are endless! Feel free to use whatever vegetables you have on hand, such as broccoli, cauliflower, zucchini, or bell peppers.

How can I adjust the spice level to my preference?

Start with a small amount of red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Can this be made ahead of time?

Yes, you can definitely make this ahead of time! It actually tastes even better the next day as the flavors have had time to meld. Just store it in an airtight container in the refrigerator and reheat when ready to serve.