This Quinoa and Lentil Veggie Pilaf is a powerhouse of nutrition and flavor! It’s a complete, one-pot meal that combines protein-rich quinoa and lentils with a medley of fresh vegetables, all simmered in a fragrant blend of Indian spices. It’s naturally gluten-free, vegan, and perfect for a quick weeknight dinner or a healthy meal prep option.
Ready for a flavor-packed, healthy dinner? Give this One-Pot Quinoa & Lentil Pilaf a try! It’s easier than you think. What’s your favorite vegetable to add? Let me know in the comments! 👇
Ingredients:
1/4 cup Quinoa, rinsed well
1/4 cup Moong Dal (split yellow mung beans), rinsed
1/4 cup Toor Dal (split pigeon peas), rinsed
1/2 medium Onion, finely chopped
1 tsp Ginger, freshly grated
1 tsp Garlic, freshly minced
1 Green Chili, slit or finely chopped (adjust to taste)
Vegetables (choose your favorites):
1/4 cup each: finely chopped Carrot, Green Beans, Bell Pepper, and Cauliflower florets
2 tbsp each: Sweet Corn and Peas (fresh or frozen)
1/2 tsp Peppercorns
3 Cloves
1 small Bay Leaf
1 1/2 tsp Cumin Seeds (Jeera)
Turmeric powder – 1/4tsp
Cashew nuts – 6-8, broken
2 cups Water
Salt, to taste
Fresh cilantro (coriander leaves), for garnish
Procedure:
Thoroughly rinse the quinoa, moong dal, and toor dal together in a fine-mesh strainer under cold water until the water runs clear. You can soak them in water for 20-30 minutes while you prep the vegetables (this reduces cooking time), then drain if any excess water.
Heat a pressure cooker or a heavy-bottomed pot over medium heat. Add the cumin seeds, peppercorns, cloves, and bay leaf. Dry roast for 30-60 seconds until fragrant.
Add cashewnuts and roast for few seconds or until golden.
Add the chopped onion and sauté until translucent, about 2-3 minutes. Add the grated ginger, minced garlic, and green chili. Sauté for another minute until the raw smell disappears.
Add all the chopped vegetables and sauté for 1- 2 minutes.
Add the drained quinoa and dal mixture to the pot. Stir well to coat everything with the spices
Pour in the 2 cups of water and add turmeric powder and salt. Stir well. If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally for 5-10 minutes before opening.
If using a regular pot, bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the quinoa and dals are cooked.
Once done, open the lid and fluff the pilaf gently with a fork. Garnish generously with fresh cilantro.
Serve hot on its own as a light meal, or with a side of yogurt/raita or a pickle of your choice.
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