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. I agree to be sent email.
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!
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.
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!
You might also like
Instant Pot Matar PulaoLemon Quinoa Indian Style (Instant Pot)Mushroom QuinoaInstant Pot Vegetable Quinoa Soup
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. 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. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
