Pulao is the Indian name for the universal fried rice dish; in Mongolia caladri and I had plov, and there are Greek pilafs, too. Apparently, "hey, let's take this rice and brown it with a bit of oil and then add some meat for flavor" is a pretty universal thought. Pulao is one of the best of the bunch: lightly curry-flavored, with cashews or peas in.
1 cup quinoa
1 Tbs peanut oil
half a bunch of oyster mushrooms (about 3/4 a cup uncooked), chopped
2 cup water
3/4 cup frozen peas
1 tsp garlic powder
buillon cube/flavoringwhatever - enough for 2 cup water
2 tbs minced onions or shallots
1/2 tsp curry powder
Saute the garlic in the oil over medium heat; when it begins to brown (about 3 minutes) add the mushrooms. Cook mushrooms until soft (about 5 minutes) and dump in the quinoa. Stir the quinoa and cook for a minute more, then add the water and spice powders. Cook, stirring frequently, for fifteen minutes, throw in the peas, and cook five more minutes. Serve.
You really could do this without the mushrooms, or with any other sort of mushroom.