Aromatic Vegetable Quinoa Pulao

Place 1 cup white quinoa in a fine-mesh sieve and rinse under cold running water for at least 1 minute to remove any bitter saponins; drain thoroughly.

Heat 1 1/2 tablespoons ghee in a heavy-bottomed saucepan or Dutch oven over medium heat. Add 1 teaspoon cumin seeds, 3 cracked green cardamom pods, 3 cloves, 1 cinnamon stick, and 1 bay leaf. Sauté for about 30 to 45 seconds until aromatic and the cumin seeds sizzle.

Add 1 thinly sliced medium onion and 1 slit green chili. Sauté for 5 to 6 minutes until the onions turn translucent and lightly golden around the edges.

Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute until fragrant and the raw aroma dissipates.

Add 1/2 cup diced carrots, 1/2 cup cut green beans, and 1/2 cup green peas along with 1/4 teaspoon ground turmeric and 1/2 teaspoon garam masala. Sauté the vegetables for 2 minutes to coat with the spices.

Add the rinsed quinoa to the pan and gently toast with the vegetables and aromatics for 1 to 2 minutes.

Pour in 1 3/4 cups vegetable broth (or water) and stir in 1 teaspoon fine sea salt. Bring the liquid to a rolling boil over medium-high heat.

Once boiling, cover the pot with a tight-fitting lid, lower the heat to the lowest setting, and simmer undisturbed for 15 minutes.

Remove the pot from the heat and allow it to rest covered for 5 minutes. Remove the lid, drizzle with 1 tablespoon fresh lemon juice, sprinkle with 2 tablespoons chopped cilantro and 1 tablespoon chopped mint, and fluff gently with a fork before serving.