One Pot Jackfruit Quinoa Pilaf is my latest favorite for lunch and or dinner. It’s a scrumptious satisfying meal with a medley of spices and herbs. It’s a complete desirable dish for everyone’s taste buds.
I am sure once you make it you are going to make it over and over and over again. It is definitely hard to get over this nutritious and flavorful dish.
I have been thinking to come up with a one pot recipe to not only reduce the cooking time but also to reduce the washing time.
I love to cook but I hate to do dishes or clean up afterwards. One pot meals are absolutely favorable when I just don’t want to clean up too much mess in the kitchen.
Therefore, One Pot Jackfruit Quinoa Pilaf is definitely my favorite meal for those tiring and busy weeknights.
How to make One Pot Jackfruit Quinoa Pilaf
- For this, I used little oil (however you may skip the oil part). Feel free to use vegetable broth or just start with boiling water and add garlic, ginger and rest of the ingredients directly in the water. If you use vegetable broth skip the garlic and ginger part.
- Once the water starts to cook add all the mentioned spices. Then, I tossed in the rinsed quinoa.
- Afterwards, I added young green jackfruit and cook covered until water was absorbed and jackfruit was tender.
- Now comes the fun part. With the help of two forks pull apart jackfruit and fluff quinoa.
- Lastly, I stirred the pilaf once and garnished with fresh cilantro.
We enjoyed it heartily warm with a side onion salad and or raita.
Within 30 minutes wholesome and healthy dinner is ready. I enjoyed the leftover for my lunch the next day.
I also packed some in a lunch box for Rohit the following day. It’s a spicy dish so when cooking for children please adjust the spice level according to taste.
This satisfying meal has topped my dinner menu. The best part of this is that I just have to clean one pot and a spatula. No mess, no hassel and not too much burning near the stove.
This One Pot Jackfruit Quinoa is good for all seasons. In summer it solves the problem of quick cooking. In winter it satisfies the craving for spicy and hot food. Also, we don’t have to worry about seasonal food all the time in this recipe.
FAQs
- This recipe can be made in instant pot also. I have explained it in detail in the notes below.
- It can easily be made oil free by using vegetable broth instead. I have explained this step in the notes below.
- This recipe tastes best when served immediately. However, refrigerate the leftovers for lunch the next day.
You may also like:
Teriyaki Tofu Quinoa Power Bowl
Pressure Cooker Vegan Cheese Quinoa
Did you make it?
If you get a chance to make it then please leave your feedback below in the comments along with the ratings. In addition, you may tag @kiipfit on Instagram.
One Pot Jackfruit Quinoa Pilaf
Ingredients
- 1 tsp olive oil
- 1/2 tsp dried garlic
- 1/2 tsp ginger powder
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 2 1/2 cups water
- 1 whole bay leaf (fresh/fried)
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp dry mango powder (Amchur)
- 1 cup rinsed quinoa
- 1 12oz can young green jackfruit in brine (drained)
- 1/4 tsp garam masala
- Salt as per taste
- Pinch of sugar
- 1 tbsp lemon juice
to garnish
- 2 tbsp chopped fresh cilantro
Instructions
- Heat oil in a saucepan and add dried garlic, ginger powder, cinnamon powder and cardamom powder.
- Immediately add water and stir until no lumps are formed.
- Now add bay leaf, turmeric powder, chili powder, coriander powder, cumin powder, dry mango powder and stir again.
- At the first boil add rinsed quinoa. Cook for 1 minute at a high flame (do not overcook).
- Immediately add drained jackfruit. Stir and add the remaining ingredients.
- Cook covered on a low flame until the water is absorbed and jackfruit is tender. With the help of the fork pull apart all the jackfruit pieces and fluff quinoa.
- Turn of the flame and let it rest covered for 2 minutes.
- Garnish with fresh cilantro and serve warm with raita or a side onion cucumber salad.
Notes
- For instant pot option - Turn it on at saute mode and follow until step 5. Then, cancel the saute mode. Close the lid and seal the valve. Pressure cook at high flame for 10 minutes or at Multigrain (default) option. Once done, release the pressure and open the lid. Stir, garnish and serve.
- To make it Oil Free - Combine vegetable broth with all the condiments and spices. Bring it to boil and then follow from step 4 - step 8 ( saucepan option). Or instant pot option as mentioned in the above point.
- This recipe tastes best when served immediately. However, refrigerate the leftovers for lunch the next day.
Nutrition
