Quinoa Paneer Pulao
This Quinoa Paneer Pulao came about when I was cooking something healthy for my mom while she was on a restrictive diet. I didn’t expect much, just something nourishing and quick. But the result surprised me. It turned out to be a dish I’ve made again and again: full of warm spices, satisfying textures, and rich flavor.
This is a pulao built on quinoa instead of rice. The quinoa adds protein and a nutty flavor that works beautifully with the spices. I layered in classic North Indian flavors: cumin, garam masala, and whole spices like cardamom and cinnamon. Then I added paneer, sautéed in ghee for extra flavor, plus a mix of vegetables and chickpeas for a balanced, hearty one-pot meal.
Why You’ll Love This Dish
- Protein-packed: Quinoa, paneer, chickpeas, and edamame make this a complete vegetarian meal.
- Weeknight-friendly: Quick prep, one pan, no special equipment.
- Meal-prep ready: Keeps well and tastes even better the next day.
- Customizable: Use your favorite vegetables and beans, or swap tofu for paneer to make it vegan.
Ingredients You’ll Need
- Quinoa – Rinsed well to remove bitterness, then cooked like rice (2:1 water ratio).
- Paneer – Adds protein, richness, and texture. Tofu is a great vegan substitute.
- Ghee – For sautéing cashews and paneer, and layering in depth of flavor.
- Spices – Cumin seeds, cardamom pods, cinnamon stick, Kashmiri chili powder, turmeric, garam masala.
- Veggies – Use frozen mixed vegetables for ease or fresh vegetables like cauliflower, green beans, or bell peppers.
- Chickpeas + Edamame – Boost protein and texture.
How to Make It
- Rinse and prep: Rinse quinoa thoroughly and chop the paneer into ½” cubes. Salt the paneer.
- Toast: Heat ghee and toast the cashews until golden. Remove and set aside.
- Brown the paneer: In the same ghee, fry paneer cubes until golden on all sides. Set aside.
- Build the base: Add cumin seeds and whole spices to the pan. Let them bloom, then add sliced onions. Sauté until softened, then add garlic, ginger, and tomato paste. Let those cook until oil rises from the tomato paste.
- Spice it up: Add Kashmiri chili powder, turmeric, black pepper, and salt. Stir with a splash of water and cook until the oil begins to rise.
- Add the veggies: Stir in frozen vegetables and edamame. Let cook briefly.
- Combine: Add chickpeas, quinoa, and water (2:1 ratio). Simmer, covered, for about 15 minutes, or until quinoa is fluffy and water is absorbed.
- Finish: Gently fold in the paneer, sprinkle with garam masala, and garnish with toasted cashews.
Quinoa Paneer Pulao
Ingredients
- 12 cashews (split in half (optional))
- 8 oz paneer (cut into ½-inch cubes)
- 2 Tbsp ghee (divided)
- 1 tsp cumin seeds
- 2 whole green cardamom pods
- 1 inch piece of cinnamon stick
- 1 large onion (thinly sliced)
- 2 garlic cloves (thinly sliced)
- 1 tsp freshly grated ginger
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- Pinch of black pepper
- 1 tsp garam masala (divided)
- 1 Tbsp tomato paste
- 1 1/2 cups frozen mixed vegetables
- 3/4 cup shelled edamame
- 1 can chickpeas (rinsed and drained)
- 1 1/2 cups quinoa (rinsed and drained)
- 1 tsp salt (or to taste)
Instructions
- Rinse the quinoa thoroughly and set aside. Lightly salt the paneer cubes.
- Heat 1 tablespoon ghee in a large sauté pan or pot over medium heat. Toast the cashews until golden and set aside. Add the paneer and cook until browned on all sides, then remove and set aside.
- Add the remaining tablespoon of ghee to the pan. Add cumin seeds, cardamom pods, and cinnamon stick. Once fragrant, stir in the sliced onion and cook until golden. Add garlic and ginger and sauté briefly, about 30 seconds.
- Stir in the tomato paste, chili powder, turmeric, black pepper, and ½ teaspoon garam masala. Add a splash of water and cook until the oil separates and the spices are well bloomed.
- Add the mixed vegetables, edamame, and chickpeas. Cook for 3–4 minutes, stirring occasionally.
- Add the rinsed quinoa and 3 cups of water. Season with salt. Bring to a boil, then cover, lower the heat, and simmer for 15–18 minutes, until the quinoa is cooked and water is absorbed.
- Gently fold in the reserved paneer and remaining garam masala. Top with toasted cashews and serve warm.
Video
Serving Suggestions
This pulao is perfect on its own, but it pairs beautifully with a simple raita, achar (pickle), or even a side of papad. It’s light but filling, a full meal in one bowl.
Variations and Tips
- Make it vegan: Replace paneer with tofu and ghee with oil.
- Add greens: Stir in a handful of spinach or kale near the end of cooking.
- Alternate beans: Swap chickpeas for black beans, kidney beans, or even moong.
- Cook it in the Instant Pot: Sauté as usual, then pressure cook on manual for 1 minute with a natural pressure release.
Key tip: Don’t skip rinsing the quinoa! It removes the natural saponins that make it taste bitter.
About This Dish
While traditional pulao is made with basmati rice, this version leans into the growing popularity of quinoa in Indian kitchens. It’s a nod to modern dietary preferences: gluten-free, high-protein, and nutrient-rich, while keeping the familiar flavor of classic Indian comfort food.
This dish is inspired by paneer pulao, a recipe I love and have shared before on Indiaphile.
