Quinoa Soya Pulao

Quick guidance based on this recipe's ingredients and nutrition profile.
Recommended is generally suitable, Moderate means portion/frequency should be controlled, and Avoid means usually not preferred for that condition. Individual tolerance varies.

Legend: tsp = teaspoon, tbsp = tablespoon, cup = 150 ml, g = gram, pinch = the amount that you can pick between your forefinger and thumb.

1. Wash and rinse quinoa. Cook quinoa in 1 cup of water (for ½ cup quinoa) with a pinch of salt until the water is absorbed. Fluff with a fork.
2. Meanwhile, soak soy nuggets with a pinch of salt in hot water for 10 mins. Squeeze the water and pulse it in a blender to make a keema kind of texture.
3. Heat oil in a pan, add whole spices (optional), ginger-garlic-green chilli, and saute for a few minutes until aromatic.
4. Now add chopped vegetables, sauté, and add all the powdered spices except garam masala (if using).
5. Cover the veggies and cook till done but not mushy.
6. Add quinoa and soy nuggets keema and mix well. Cook for 3-4 minutes. Sprinkle some water if needed.
7. Remove from flame; add garam masala, lemon juice, and garnish with coriander leaves.
8. Serve hot!

• The vegetables can be customised based on seasonal availability and personal preference. This version uses Indian spices, but you can experiment with different herbs and global seasoning blends to create new flavour variations.
• To get the correct texture of Soy Nugget Keema: Pulse, don’t blend smooth.