Fluffy quinoa kissed with warm spices, tender veggies, and just the right amount of heat. It’s bold, aromatic, and the kind of meatless meal that makes weeknights effortless and leftovers even better.

plate of quinoa pilau with tomato, water and empty plates and forks on the side

Pilau has always been one of my favorite comfort foods—fragrant rice, warm spices, and that perfect balance of texture and flavor. As a South Asian dietitian, it’s a dish I grew up with, one that feels like home.

But this quinoa version? It came about because one of my patients wanted the same bold, spiced flavors of traditional pilau but with quinoa instead of rice. They were looking for a higher-protein, fiber-rich alternative that still felt satisfying and familiar. So, I got to work, tweaking and testing until I landed on a version that checked all the boxes—deeply flavorful, fluffy, and just as comforting as the classic.

That’s the same story behind my Indian Shepherd’s Pie—taking the flavors of South Asian comfort food and weaving them into something fresh, wholesome, and unexpected.

Nutrition Highlights

This quinoa dish is packed with simple, nutrient-dense ingredients:

  • Plant-based protein from black beans & quinoa
  • Fiber-rich vegetables for a satisfying, hearty meal
  • Warm spices for depth & bold flavor without excessive salt

What’s Inside?

This quinoa pilau is all about layering flavors—starting with caramelized onions and garlic, followed by warm spices and fresh veggies. Everything simmers together in a fragrant broth until the quinoa is light and fluffy.

Here’s what makes it really good:

  • Quinoa – The base of this pilau, bringing a nutty, fluffy texture.
  • Black beans – Adds richness, protein, and a hearty bite.
  • Green beans & bell peppers – For crunch, color, and freshness.
  • Tomatoes & green chilies – A balance of sweetness and gentle heat.
  • Garam masala, cumin, coriander – The trifecta of warming spices.
  • Vegetable stock – Infuses everything with depth and savoriness.
  • Lime juice – The essential zing that ties it all together.

Step-by-Step: Bringing It All Together

Step by step prep shots of how to make vegetarian quinoa pilau

1. Steam the green beans (Image 1) – Add green beans and water to a small pan, cover, and steam for 5 minutes. Set aside.

3. Sauté the aromatics (Image 2) – Heat olive oil in a large pan over medium heat. Add the onions and garlic and cook until golden brown.

4. Build the flavor (Image 3) – Stir in the tomatoes, bell pepper, and chili. Cook on high heat for 5 minutes, stirring continuously.

5. Spice it up (Image 4) – Add the salt, cumin, coriander, and garam masala. Mix well to coat everything with the fragrant spices.

6. Simmer & cook (Images 5-6) – Stir in the green beans, black beans, quinoa, and vegetable stock. Bring to a boil, then reduce the heat, cover, and simmer for 10-15 minutes until the quinoa is soft and fluffy.

7. Finish with lime juice & coriander (Images 7-8) – Stir in the lime juice and garnish with fresh coriander before serving.

Newbie Cook’s Secret to Big Flavor

Let your onions get deeply golden—it’s the foundation of a great pilau. And for next-level taste? Toast the spices for 30 seconds before adding the veggies. Tiny step, huge payoff.

plate of quinoa pilau with tomato, water and empty plates and forks on the side

Storage & Leftovers

  • Refrigerate in an airtight container for up to 3 days.
  • Reheat on the stove over medium heat, adding a splash of water if needed.
  • Freeze for up to 1 month—just thaw and warm when ready to eat.

If you try this recipe, I’d love to hear your feedback! Drop your rating, leave a comment, and be sure to tag me on Instagram @DesiliciousRD! Seeing your creations truly makes me smile!

Desi~liciously Yours, Shahzadi
RD Approved Badge - Balanced Meal
RD Approved Badge - Gut Healthy
plate of quinoa pilau with tomato, water and empty plates and forks on the side
4.80 stars (5 reviews)

Get the Recipe:

Vegetarian Quinoa Pilau Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 5 people
Fluffy quinoa kissed with warm spices, tender veggies, and just the right amount of heat. It’s bold, aromatic, and the kind of one-pot meal that makes weeknights effortless and leftovers even better.

Ingredients
  

  • 1 cup green beans, ends trimmed, cut in small pieces
  • 1 cup water
  • 2 cups black beans, canned, drianed and rinsed thoroughly
  • 2 tomato, fresh, diced
  • 1 bell pepper, red, diced
  • 1 green chili, finely chopped
  • 1 cup quinoa, rinsed thoroughly, soaked overnight
  • cup cilantro, washed, finely chopped
  • 1 onion, medium, thinly sliced
  • 3 cloves garlic, large, crushed
  • 2 tbsp olive oil, extra virgin
  • tsp sea salt
  • 1 tsp cumin powder
  • 1 tsp coriander powder, freshly ground from whole seeds
  • 1 tsp garam masala
  • cups vegetable stock, reduced sodium
  • 1 tbsp lime juice

Instructions
 

  • Steam the green beans – Trim the ends and cut into small pieces. In a small pan, add the green beans and enough water to just cover the bottom. Cover with a lid and steam over medium-high heat for 5 minutes, then set aside.
  • Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and golden brown.
  • Stir in the diced tomatoes, bell pepper, and chili. Increase the heat to high and cook for 5 minutes, stirring continuously until the tomatoes soften.
  • Sprinkle in the salt, cumin, coriander, and garam masala, stirring well to evenly coat the vegetables.
  • Stir in the steamed green beans, black beans, quinoa, and vegetable stock. Bring to a rolling boil over high heat, then reduce to a simmer. Cover and cook for 10–15 minutes, or until the quinoa is soft and fluffy.
  • Stir in the lime juice and garnish with fresh coriander before serving.

Notes

Storage & Leftovers

  • Refrigerate in an airtight container for up to 3 days.
  • Reheat on the stove over medium heat, adding a splash of water if needed.
  • Freeze for up to 3 months—just thaw and warm when ready to eat.

Nutrition Information:

Calories: 224kcal (11%)Carbohydrates: 32g (11%)Protein: 9g (18%)Fat: 7g (11%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1091mg (45%)Potassium: 604mg (17%)Fiber: 10g (40%)Sugar: 2g (2%)Vitamin A: 2300IU (46%)Vitamin C: 94.9mg (115%)Calcium: 80mg (8%)Iron: 3.8mg (21%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Desi, ethnic, Indian, pakistani, South Asian
Course: Main
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.