Back to school means back to traffic and back to packing lunches, and I have a wonderful and nutritious dish you can prepare with the Instant Pot...Quinoa Pulao!
This simple, Instant pot quinoa pulao recipe is perfect for lunch and dinner on weekdays.
If most of the Quinoa recipes you find online are for salads, this is an Indian-style quinoa pulao variation that will bring a welcome change to your cooking method.
With a cooking time of fewer than 30 minutes, there aren't many other options that can match the ease and health benefits.
Try this vegetable quinoa substitute for a white rice dish for your kids' lunch box or your next social event!
Jump to:
Why this recipe works
Quinoa is a nutrient-rich balanced grain that is high in protein as well as fiber.
Like my lemon and mushroom quinoa recipe, this recipe is easy, nutritious, and flavorful.
Quinoa pulao is just like vegetable pulao, but with quinoa as the main ingredient instead of rice.
I have used quinoa in this recipe as it offers a better nutrition balance than rice with all the essential amino acids.
Quinoa is also a good source of fiber and antioxidants.
It's one of the easiest instant pot recipes you can prepare with quinoa.
You can also prepare the Instant pot quinoa pulao oil-free by skipping the vegan ghee or oil.
It's also naturally vegan and gluten-free. This dish can greatly assist your weight loss goals with a controlled intake.
Ingredients note
- Quinoa: I used white quinoa in this recipe. You can also use red quinoa with no appreciable difference in taste.
- Vegetables: I have used frozen peas, carrots, and green beans in this recipe. Other options that can improve the palate are bell pepper, parsnip, and beets.
- Whole spices: I have used cumin seeds (jeera), cardamom, and cloves.
- Spice powders: I've used the three basic spices: red chili powder, turmeric powder, and garam masala.
- Mint leaves: I used homegrown fresh mint leaves. Fresh mint is also available in almost all grocery stores.
See all the details of the recipe and the ingredients list on the recipe card!
How to make this
Press the saute button on the instant pot and heat one tablespoon of oil.
Add cumin seeds, cloves, and green cardamom and let them crackle.
Add chopped or sliced onion and saute for a few minutes until they turn translucent.
Add grated ginger, minced garlic, and green chilies, and continue to cook in the saute mode.
Add frozen or fresh mixed vegetables, salt, and all the spice powders.
Mix well and saute for a minute.
Add rinsed quinoa and 1 ¾ cups of water. Give a nice stir.
Add chopped mint leaves on top and close the instant pot with the lid to the sealing position.
Set the instant pot to manual or pressure cook mode at high pressure for just three minutes.
After the instant pot beeps, press cancels and let the pressure release naturally.
Open the instant pot, and fluff the quinoa with a fork.
Serve quinoa pulao hot with vegan raita or any curry of your choice. Enjoy!
Recipe FAQ's
No, there is no need to soak quinoa. Just rinse it well before cooking. I don't soak the quinoa for this kind of dish. Rinsing quinoa removes the bitter taste as it removes the protective layer of Saponin.
Leftover quinoa pulao can be stored in the fridge for up to three days. Be sure to reheat it before serving.
Quinoa has a mild nutty flavor and cooks in a relatively shorter time than rice or barley.
Tips
You can skip any of the spices and add store-bought pulao masala powder.
You can also prepare this dish on a stovetop. If that's you, cook the quinoa and vegetables separately before mixing them.
In the end, you can add chopped cilantro and a teaspoon of lemon juice.
This recipe can be easily doubled or tripled. Just remember to increase the water proportionately.
Add roasted nuts for extra flavor.
You can substitute red chili powder with green chili.
If the dish is too spicy, you can mix a teaspoon or two of lime juice.
You might also like
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it five stars!
And let me know what you loved about it in the comments.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Quinoa Pulao Instant Pot
Ingredients
- 1 ½ cup white quinoa
- 1¾ cup water
- 1 cup mixed vegetables
- 1 tablespoon Cooking oil
- 1 teaspoon cumin seeds
- 3 cloves
- 1 teaspoon garlic clove minced
- 2 teaspoon chopped ginger
- 1 small onion - chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon Garam Masala
- 2 green cardamoms
- 1 green chili chopped
- 5-6 mint leaves
- salt to tatse
Instructions
- Press the saute button on the instant pot and heat oil.1 tablespoon Cooking oil
- Add cumin seeds, cloves, and green cardamom and let them crackle.1 teaspoon cumin seeds, 3 cloves, 2 green cardamoms
- Add chopped or sliced onion and saute for a few minutes until they turn translucent.1 small onion
- Add grated ginger, minced garlic, and green chilies, and continue to cook in the saute mode.1 teaspoon garlic clove minced, 2 teaspoon chopped ginger, 1 green chili chopped
- Add frozen or fresh mixed vegetables, salt, and all the spice powders.1 cup mixed vegetables, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon Garam Masala, salt to tatse
- Mix well and saute for a minute.
- Add rinsed quinoa and 1 ¾ cups of water. Give a nice stir.1 ½ cup white quinoa, 1¾ cup water
- Add chopped mint leaves on top and close the instant pot with the lid to the sealing position.5-6 mint leaves
- Set the instant pot to manual or pressure cook mode at high pressure for just three minutes.
- After the instant pot beeps, press cancels and let the pressure release naturally.
- Open the instant pot, and fluff the quinoa with a fork.
- Serve quinoa pulao hot with vegan raita or any curry of your choice. Enjoy!
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Video
Notes
- You can skip any of the spices and add store-bought pulao masala powder.
- You can also prepare this dish on a stovetop. If that's you, cook the quinoa and vegetables separately before mixing them.
- In the end, you can add chopped cilantro and a teaspoon of lemon juice.
- This recipe can be easily doubled or tripled. Just remember to increase the water proportionately.
- Add roasted nuts for extra flavor.
- You can substitute red chili powder with green chili.
- If the dish is too spicy, you can mix a teaspoon or two of lime juice.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Dee
Looks easy and yummy - my two favorite things! How much store bought masala powder instead of the spices?
Uma Raghupathi
Hi, Dee start with 1 teaspoon then adjust according to your taste. Thank you!
Judy
Not sure my grocery has star anise but since it has a licorice flavor can I use a bit of tarragon herb? It has a similar flavor. Thanks Judy
Uma Raghupathi
Hi Judy!
In that case just skip the star anise. I am not sure about tarragon. Still you will get a yummy bowl of vegetable quinoa. Thank you
Fiammetta
Thank you Uma! This recipe surely is the best instant pot dish I have prepared! Twice in a week!
Thanks for sharing such good recipes! I'm trying pineapple & Tofu curry soon! 😘
Uma Raghupathi
Thank you Fiammetta! Glad to hear that 🙂
Good luck for curry ❤️
Lathiya
Instant pot is taking all by storm... even if I haven't started to include quinoa in our family this looks absolute delicious
Uma Raghupathi
Thank you Lathiya! You must try 🙂 healthy and delicious!