Quinoa Pulao in 30 Minutes: Fluffy

Instructions:

1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 60 seconds; set aside to drain.
2. Dice all vegetables into uniform sizes to ensure they cook at the same rate.
3. Heat oil in a pot over medium heat. Add cumin seeds, cinnamon, cardamom, and cloves; sauté for 30 seconds until fragrant.
4. Stir in the diced onions and sauté for 3–4 minutes until translucent and slightly golden.
5. Add the ginger-garlic paste and green chilies, stirring for 1 minute until the raw scent disappears.
6. Toss in the carrots, peas, cauliflower, and beans; stir-fry for 3–5 minutes until bright and slightly tender.
7. Stir in the drained quinoa and sauté briefly to toast the grains.
8. Add the vegetable broth, turmeric powder, garam masala, and sea salt. Stir to combine.
9. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer until the liquid is absorbed and quinoa is fluffy.
10. Remove from heat, stir in fresh lemon juice and chopped cilantro before serving.