Looking for a wholesome, protein-packed meal that doesn’t compromise on flavor? Then this Quinoa Pulao is just what you need!
Yes, traditional chicken pulao is undoubtedly great, in fact one of my favorite dishes. However, I wanted to switch things up a bit. So I swapped out rice for quinoa, and oh-wow, it turns out to be very delicious.
The fluffy quinoa, tender chicken, tofu, and fragrant spices come together in the most irresistible way. It’s hearty, satisfying, and honestly, I couldn’t stop eating it!
On top of that, it’s naturally gluten-free and can be customized however you like. Whether you’re looking for a healthy dinner option, a quick meal prep idea, or just something different to try, this recipe is a must-make!
Why I Love This Recipe?
- Nutritious – High in protein and fiber. Keeps me full and energized.
- Packed with Flavor – Loaded with warm, aromatic Asian spices.
- Gluten-Free – A perfect rice alternative for me as I’m gluten-intolerant.
- Versatile – I can toss in any veggies I have.
- Customizable – Easily made vegan by skipping the chicken (but I love the extra protein!).
Ingredients
- Quinoa
- Tofu
- Peas (frozen or fresh)
- Carrots
- Broccoli
- Bell peppers
- Cumin seeds
- Cardamoms
- Whole Black pepper seeds
- Olive oil
- Chicken breasts
- Rice vinegar
- Butter
- Onion
- Onion powder
- Ginger powder
- Turmeric
- Red pepper
- Whole spice ground
- Coriander leaves
- Worcestershire or soy sauce
- Tomato paste (or fresh tomatoes)
How to Make This Chicken Quinoa Pulao with Tofu:
Prep the Quinoa: Rinse the quinoa thoroughly in a small pan and strain it using a fine mesh strainer.
Cook & Shred the Chicken: In a separate pan, boil the chicken, add 1 tablespoon of rice vinegar, and let it fully cook. Adding vinegar while boiling chicken helps eliminate impurities. As the chicken cooks, a white frothy layer may form on the surface—gently skim it off and discard it.
Once the chicken is cooked, let it cool slightly, then shred it using your hands or any other method you prefer.
Cook the Quinoa: Heat some olive oil in a pan. Add cumin seeds and cardamoms and sauté for about 5 minutes until fragrant. Then add the quinoa and black pepper to the pan. Stir-fry for 10 minutes. Pour in water, cover with a lid, and let it cook on low heat for 15-20 minutes.
Fry the Tofu: In another pan, melt butter and fry the tofu until golden brown. Transfer it to a plate and set aside.
Sauté the Onions & Spices: In the same pan, add any leftover olive oil and fry onions with cumin seeds until the onions turn brown. Add all the spices and tomato paste, sauté for 5-7 minutes.
Cook the Vegetables: Now add in the vegetables and cook for about 10 minutes. Add a splash of water if needed to soften them, if you don’t like crunchy vegetables.
Bring Everything Together: Pour in the vinegar and worcestershire sauce, and cook for an additional 2 minutes. Add the shredded chicken and tofu, and mix everything together.
Final Layering & Cooking: Layer the cooked quinoa and veggies mixture, cover the pan, and cook for another 5-6 minutes so that all the spices get infused inside the quinoa.
Serve: After 6 minutes, give everything a final stir. Your quinoa pulao is ready to serve!
If you love this Quinoa Pulao Recipe, Try these next: Baked Beans with Ground Beef, Baba Ganoush without tahini, and Mini Beef Burgers.
FAQ: Quinoa Chicken Pulao Recipe
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free. Great option for gluten intolerance or celiac people.
How can I make this recipe faster?
If you’re short on time, use frozen vegetables instead of chopping fresh ones. But if you love cooking from scratch, fresh vegetables add an extra touch of flavor and texture.
How is this recipe a great option for vegans?
This recipe is naturally adaptable for vegans—just skip the chicken! The combination of quinoa, tofu, and vegetables makes it a delicious and protein-rich vegan meal.
If you’re looking for more vegan recipes
Can I cook this pulao in an Instant Pot?
Yes! Simply sauté the onions and spices in the Instant Pot, add the vegetables and quinoa, pour in the required amount of water, and cook under high pressure for a few minutes. It’s a quick and easy way to make this dish!
Is it necessary to soak quinoa before cooking?
No, quinoa does not need to be soaked. It cooks quickly without soaking. However, rinsing it before cooking helps remove any bitterness.
Can I freeze this quinoa pulao?
Yes! Let the pulao cool completely, then store it in ziplock bag or airtight container and freeze. When ready to eat, simply microwave or reheat on the stovetop. Nevertheless, fresh is always best!
What is the best way to cook quinoa pulao?
You can cook this dish on a stovetop, Instant Pot, rice cooker, or pressure cooker. The key is to use the right amount of water for each method. If you’re new to cooking quinoa. I recommend starting with the stovetop method to build confidence before trying other ways.
Quinoa Pulao with Chicken, Tofu & Veggies
Ingredients
- 2 cups quinoa
- 227 g tofu firm
- 1 cup peas frozen/fresh
- 1 cup carrots
- ½ cup broccoli
- 2 bell peppers medium size
- 2 tbsp cumin seeds
- 2 cardamoms
- ½ teaspoon whole black pepper seeds
- 1 cup olive oil
- 2 small chicken breasts
- 2 tablespoons rice vinegar
- 2 tablespoons butter
- 1 onion large
- 1 tablespoon onion powder
- 1 teaspoon ginger powder
- 1 teaspoon turmeric
- 1 teaspoon red pepper
- 1 tablespoon whole spice ground
- A small bunch of coriander leaves
- 3 tablespoons worcestershire sauce or soy sauce
- 2 – 3 tablespoons tomato paste or 2 – 3 fresh medium size tomatoes
Instructions
- Rinse the quinoa thoroughly and strain it using a fine mesh strainer.
- In a separate pan, boil the chicken, add 1 tbsp of rice vinegar, and let it fully cook. * see notes
- Once the chicken is cooked, let it cool down slightly, and then shred it.
- Heat 5 tablespoons of olive oil in a pan. Add cumin seeds and cardamoms and sauté for about 5 minutes until fragrant.
- Then add the quinoa and black pepper to the pan. Stir-fry for 10 minutes.
- Pour in 1 ½ cups of water, cover with a lid, and let it cook on low heat for 15-20 minutes.
- In another pan, melt butter and fry the tofu until golden brown. Then set aside.
- In the same pan, add any leftover olive oil and fry onions with cumin seeds until the onions turn brown.
- Add all the spices and tomato paste, sauté for 5-7 minutes.
- Now add in the vegetables and cook for about 10 minutes. Add a splash of water if needed to soften them, if you don’t like crunchy vegetables.
- Pour in the vinegar and worcestershire sauce, and cook for an additional 2 minutes.
- Add the shredded chicken and tofu, and mix well.
- Layer the cooked quinoa and veggies mixture. Cover the pan, and cook for another 5-6 minutes so that all the spices get infused inside the quinoa.
- After 6 minutes, give everything a final stir. Your quinoa pulao is ready to serve!
Thanks for recipe! Is it okay to use frozen vegetables? And also would potatoes taste good?
Yes frozen vegetables will work perfectly fine. However if you wanna add potatoes l will suggest add french fries instead after the pulao is ready l have tried that it tastes great!
This is one of the best recipes I’ve tried in a while! As someone who is glutenintolerant and can’t have rice, this was a perfect alternative. Plus it’s an excellent choice for meal prep. Thanks for sharing emaan!