Sesame Quinoa Pulao

Servings: 2-3
Boiling time: 10-15 minutes.
Preparation time: 2-3 minutes.
Frying time: 15 minutes.
Total time: 33 minutes.

A winter meal feels incomplete without sesame, and I often use sesame seeds in my cooking during this season. I am also influenced by Japanese cuisine, where sesame is widely used for its flavour and health benefits.

Sesame seeds have an excellent nutritional profile, rich in calcium, healthy fats and antioxidants. They are especially beneficial for senior citizens, as they support bone health, digestion, and overall vitality during the cold months.

“Sesame quinoa pulao” is a healthy and flavourful dish that combines the goodness of quinoa with the nutty aroma of sesame seeds.

It is a light yet satisfying meal, perfect for those who prefer nutritious food without compromising on taste.

The sesame adds a rich roasted flavour, while vegetables and mild spices make the pulao wholesome and balanced.

This dish can be enjoyed as a main course or served with Curd or Salad for a complete meal.

Ingredients:

Quinoa: 1 cup
Potato: 1 no. (small)
Onion: 1 no. (small)
Green Peas: 1/4 cup
Paneer: 75-100 gm.
Carrot: 1/4 cup
Cauliflower: 100 gm.
Lemon; 1/2 no.
Green Chilli: 2-3 no.
Ginger: 2” piece
Coriander Leaves: 20 gm.
Sesame Seed: 2 tablespoon
Mustard Seed: 1/4 teaspoon
Cumin: 1/4 teaspoon
Turmeric powder: 1/4 teaspoon
Salt: 1 teaspoon
Water: 2 cups
Sesame Oil/ Cooking Oil: 3-4 tablespoon

Preparation:

Boil quinoa into cooker/ rice cooker, keep aside.
Chop onion, potato, cauliflower, ginger, green chilli and green coriander into small pieces, keep aside.
Cut paneer into small cubes, keep aside.

Method:

Heat oil in a heavy bottom pan; add sesame seed, mustard seed and cumin, sputter for few seconds.
Add chopped potato and cauliflower; stir fry on medium flame for couple of minutes.
Add carrot and onion; continue to fry for couple of minutes, add peas, continue the frying process for couple of minutes.
Add turmeric powder and salt; cook on low flame for couple of minutes.
Add boiled quinoa and paneer into pan; stir everything together, cook for 4-5 minutes on medium low flame with lid on.
Open the pot; add lemon juice and chopped coriander leaves. Serve hot.