Heat 1 tbsp ghee in a large pan over medium heat.

Add 1 tsp cumin seeds, 10 black peppercorns, ½ inch cinnamon piece, and 1 star anise.

Stir for a few seconds until they begin to release their aroma.

If using onions, add them now. Sauté until translucent.

Throw in ¼ cup carrots, ¼ cup corn, ¼ cup peas, and ¼ cup chopped French beans.

For extra color, add chopped bell peppers.

Sauté for 3–4 minutes, stirring to prevent burning.

Fold in 200 g quinoa. Make sure it’s properly rinsed and drained.

Keep stirring for another 2–3 minutes. This gentle toasting step helps bring out a nutty flavor and ensures you get fluffy quinoa.

Add 1 tsp salt, 1 tsp red chilli powder, and (optionally) 1 tsp garam masala.

Stir in chopped 2 tbsps mint leaves (and coriander leaves if desired).

Pour in 400 ml water and bring the mixture to a gentle boil.

Once it starts to boil, reduce the heat to low, cover the pan, and let it simmer for 12–15 minutes.

Check at the 12-minute mark; the quinoa should have absorbed most of the water.

If it’s still too moist, cook for a couple more minutes until you achieve a Simple Quinoa Pulao with Indian Spices that’s light and fluffy.

Turn off the heat and stir in 1 tsp lemon juice for a tangy twist.

Let it rest for a minute or two. Fluff with a fork before serving.

Enjoy your Easy Quinoa Pulao with Vegetables—the ultimate Indian Spiced Quinoa treat!