Perinaz Avari – Vegan Food

Perinaz Avari - Vegan Food - Quinoa Pulao  with Caramelized Onion and Walnuts - Live Encounters Magazine May 2014

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Quinoa Pulao  with Caramelized Onion and Walnuts – Vegan Food by Perinaz Avari

Serves 4


1 cup quinoa, washed and drained
¼ teaspoon salt
¼ teaspoons cracked black pepper

For the Pulao

1 tablespoon olive oil + 2 tablespoons for drizzling
3 whole cloves
1 cinnamon stick, 2 inches long
2 whole cardamom, cracked open
1 cup sliced red onion
2 garlic cloves, finely chopped
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon salt (to taste)
½ cup chopped walnuts (peanuts or almond also work)
¼ cup cranberries or raisins
2 tablespoon chopped cilantro
3 tablespoons lemon juice


Cook the quinoa as per package directions with two exceptions: First, season the boiling water with salt and cracked black pepper. Secondly, reduce cook time by 2-3 minutes, steaming the quinoa covered, off-the-flame for 10 minutes post-cooking, before fluffing it with a fork. Leave aside till required.

In a pan, heat a tablespoon of olive oil and add the whole cloves, cinnamon and cardamom. Once the aromas of the spices are released, add onion and garlic. Cook till the onions have caramelized (they should have a brownish red color.)

Sprinkle salt, ground cumin and coriander over onions. Roast the spices for a minute and add cooked quinoa, chopped walnuts and cranberries/raisins to the onions. Drizzle remaining 2 tablespoons of olive oil over the quinoa pulao and cook together for a couple of minutes for all the flavors to blend.

Top quinoa pulao with chopped cilantro and lemon juice, and taste for salt, adding more if required.

Serve the warm Quinoa Pulao with Caramelized Onion and Walnuts.

© Perinaz Avari –


Check out Perinaz Avari’s delicious Parsi recipes- Shining the Spotlight on Parsi Food

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