Quinoa Pulav – 38 power foods

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The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as “The International Year of the Quinoa.” Proposed by the government of Bolivia and receiving strong support from many Central and South American countries, quinoa has now been singled out by the FAO as a food with “high nutritive value,” impressive biodiversity, and an important role to play in the achievement of food security worldwide. – Source WHF

Some of the health benefits of Quinoa and why it is a power food:-

Even though it is eaten as a grain, it is not a grain and unlike other grains, it is a complete protein containing all nine essential amino acids.  Quinoa contains fiber.Which as you know helps prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels.  It is also rich in magnesium which is important for, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth. Source Mindbodygreen


For this week’s power food blog group, I chose to feature this everyday one pot quinoa dish that I make for my working lunch.  I use whichever vegetables i have on hand and get a pot of quinoa pulav going.  Quick Easy Delicious!

38 Power Foods blog group  focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all  come up with recipes, stories, articles to encourage eating nourishing food.

Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Casey at My Sweet and Savory;   Minnie at TheLady8Home




Quinoa Pulav – 38 power foods


  • 1 C quinoa rinsed well
  • 2 C vegetable stock/water
  • 1 C mixed vegetables chopped
  • 1 dry red chilli deseeded
  • 1/4 tsp turmeric
  • 1/2 tsp ginger and garlic paste
  • 1/2 tsp oil
  • salt if needed


  1. In a medium pot, add in the oil and heat it up.
  2. Add the ginger garlic paste and cook until fragrant, add in turmeric and the red chilli and mix in
  3. Add in the mixed vegetables - today I used peas, finely diced potato and bell pepper
  4. saute for a minute
  5. Add in the rinsed quinoa
  6. Add in the stock/water
  7. bring to a boil
  8. Cover , reduce heat to low and cook covered for 10 - 15 minutes
  9. Switch off heat, fluff with a fork, cover and let it rest for about 5 minutes before eating

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