Quick and simple Quinoa Paneer Pulao made with creamy paneer, sweet green peas, and corn in a spiced tomato-onion masala.
What is Quinoa Paneer Pulao
This wholesome one pot meal is made by cooking paneer, quinoa, and vegetables in a deeply flavorful roasted red pepper, tomato, and onion masala. While traditional pulao is made with rice, this version uses quinoa for a nourishing twist that still feels comforting and satisfying. Quinoa is a protein-rich, gluten-free grain that works beautifully as a rice substitute, especially in dishes like this where it soaks up all the spices and aromatics.
I also love to toast quinoa and add it to salads, like I did here, but this pulao is one of my favorite ways to enjoy it. If you enjoy paneer-based dishes, you might also love my matar paneer pulao or paneer and mushroom biryani. This recipe is simple, hearty, and perfect for busy weeknights, lunchboxes, or feeding a crowd without stress.
What you need:
- Quinoa: Quinoa is high in protein and fiber and naturally gluten-free.
- Paneer: A nutritious vegetarian protein. You can swap with tofu for a vegan option.
- Spices: Cumin seeds, turmeric, red chili powder, coriander, salt, and Rani Rasoi, which is similar to garam masala. These spices add warmth and depth. Adjust chili to your heat preference.
- Aromatics: Finely diced yellow onions, freshly grated ginger, and minced garlic.
- Oil: I use avocado oil for everyday cooking, but ghee works beautifully too.
- Vegetables: Fresh or frozen vegetables both work well. I used a frozen mix of green peas, corn, and edamame. Bell peppers, carrots, or green beans are also great options.
- Roasted Red Peppers: I make these at home often, but jarred peppers work too. They add incredible depth and sweetness to the masala.
- Garnish: A squeeze of fresh lemon juice and chopped cilantro to brighten everything up once cooked.
Tips to make the best Quinoa Paneer Pulao
- Wash and drain the quinoa well before cooking. Quinoa has a natural coating called saponin that can taste bitter, so rinse it thoroughly using a fine mesh strainer.
- Cook the onion-tomato masala until well reduced and fragrant to fully develop flavor.
- Let the pulao rest covered for 5 to 10 minutes after cooking so excess moisture can absorb and the grains stay fluffy.
What to serve it with:
For me, pulao always needs raita. A cooling cucumber raita or mixed vegetable raita pairs beautifully with this dish and rounds out the meal. To make cucumber mint raita gather 1.5 cup of plain yogurt, 1 cup of grated cucumber, 5-6 finely chopped mint leaves, 1 teaspoon of salt, and 1/2 teaspoon of bhunna jeera. Mix everything well and serve with pulao.
- ¾ cup quinoa
- 3 tablespoon oil
- 1 cup onion, diced
- 2-3 garlic cloves, minced
- 1 inch ginger, grated
- 1½ cup mixed vegetables ( I used a mix of peas, carrots, and edamame)
- 1 large tomato
- ¼ cup roasted red pepper
- 1 cup hot water
- 6 oz paneer (about 1 cup of ½ inch cubes)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to spice preference)
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon rani rasoi masala (or garam masala)
- 2 teaspoon kosher salt; adjust to taste
- squeeze of fresh lemon juice
- chopped cilantro
- Rinse the quinoa under cold water and drain well. Set aside.
- Blend the tomato and roasted red peppers into a smooth puree. Set aside.
- Heat oil in a wide pan over medium-high heat. Add cumin seeds. Once they begin to sputter, add the onions and sauté until soft and translucent, about 3-4 minutes.
- Add the ginger and garlic and cook for 1 minute, until fragrant. Stir in the tomato and roasted red pepper puree.
- Add turmeric, cumin powder, coriander powder, red chili powder, rani rasoi (or garam masala), and salt. Stir well and let the spices bloom for 30 seconds.
- Add the mixed vegetables, quinoa, paneer cubes, and water. Stir everything together and bring to a boil.
- Reduce heat to low, cover, and simmer for 12 to 14 minutes, or until the quinoa is tender and all the liquid is absorbed.
- Turn off the heat and let rest, covered, for 5-10 minutes. Fluff gently with a fork, then squeeze in lemon juice. Garnish with fresh cilantro and enjoy hot with cucumber raita.
Enjoy,
