Quinoa Pulao

This Instant Pot Quinoa Pulao is a flavorful one-pot recipe made with nutty quinoa, mixed vegetables, aromatic spices, and herbs for a high-protein, high-fiber meal. It's a colorful 30-minute vegetarian meal that's naturally gluten-free and packed with all nine essential amino acids.

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Today, I'm excited to share a quick and easy quinoa pilaf recipe that packs a nutritional punch. This dish is a weeknight favorite in my household for its simplicity, versatility, and wholesome goodness.

This quinoa pulao recipe is a healthy spin on a classic Indian pulao (Hindi word for pilaf) made healthy by substituting white basmati rice with protein and fiber-packed superseed quinoa!

Thanks to frozen vegetables, and the hands-off cooking approach of the Instant Pot, it's a super quick, nutritious, and delicious meal. Serve it as a meal, or side dish, or pack it into school lunch boxes for the kids.

Why We Love This Recipe:

• Gluten-free, vegan, high protein (11g per serving, including all 9 essential amino acids), high fiber (8g per serving), and low calories (315 cal per serving)!
• A one-pot meal ready in under 30 minutes, thanks to the quick cooking technique of the Instant Pot!
• It's a complete meal that comes together with pantry and freezer staples!

Let's get started with this simple and satisfying recipe!

Ingredients - Notes & Substitutions

The key ingredients for this quinoa pulao recipe are quinoa, aromatics, vegetables, spices, and herbs. Here's a bit more detail about what we need:

• Oil: Use olive or avocado oil to keep it vegan, or use ghee for a nutty flavor.
• Cumin Seeds & Bay Leaves: Both add earthiness and depth and are classic ingredients in a traditional pulao.
• Aromatics: A flavorful base of onion, ginger, garlic, and serrano chilies provides spice and aroma. If you already have ginger garlic paste in your fridge or freezer, use that to save yourself a step.
• Frozen Vegetable Medley: No time spent prepping or chopping vegetables today. Pick up a bag of frozen vegetables from the grocery store. My favorite blend includes carrots, peas, corn, and green beans.
• Quinoa: I use white quinoa since it cooks more consistently than red, black, or tri-color quinoa (in my experience). It is important to rinse it 2-3 times, even if the package states it has been "pre-rinsed".
• Nuts: Buttery cashews and crunchy slivered almonds add nuttiness and texture. Use both or one variety. Skip these for a nut-free pulao.
• Spices: A simple blend of Kashmiri red chili powder, turmeric, and garam masala adds heat, color, and warmth. If you prefer a mild spice level, replace the Kashmiri red chili powder with paprika.
• Fresh Herbs: I add fresh cilantro in two parts, once during cooking, and once more as a final garnish for a pop of freshness.
• Water: In my experience, the best water-to-quinoa ratio is 1 cup quinoa to 1 ¼ cups water. Alternatively, use the same quantity of vegetable broth.
• Lime Juice: Fresh squeezed lime juice, or lemon juice, is optional, but recommended. It adds that extra bit of zing.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Quinoa Pulao

Here are the step-by-step instructions and photos for how to cook quinoa pulao in the Instant Pot:

Step 1: Saute Aromatics

Select SAUTE to preheat the Instant Pot. Now add oil (or ghee) and cumin seeds. When the cumin seeds start sizzling, add chopped onion, ginger, garlic, and chilies. Saute for 2 to 3 minutes until the onions turn translucent.

Step 2: Pressure Cook

Add the frozen vegetables, rinsed and drained quinoa, nuts, salt, spices, half of the chopped cilantro, and saute for a minute. Add the bay leaves.

Now add water, give it a stir and gently scrape the bottom of the pot to ensure nothing is stuck to the pot. Cancel Saute and close the lid. Change the pressure valve to sealing position. Select Manual or pressure cook for 2 minutes at high pressure.

Step 3: Fluff & Finish

When the cooking time is up, let the pressure release naturally, it takes about 5 to 7 minutes. Open the lid when the pressure pin drops.

Gently fluff the quinoa with a fork. Add cilantro and lime juice (if using) and gently fluff the quinoa again to incorporate them. Now let the pot sit uncovered for about 5 minutes to allow any excess moisture to evaporate.

Alternative Method: Stovetop Quinoa Pulao

Here are the step-by-step instructions for how to make quinoa pulao on the stove:

• Heat the oil in a medium saucepan over medium heat. Add the cumin seeds and saute until they start sizzling.
• Add the onions, ginger, garlic, and chilies, and saute until the onions are translucent, about 3-4 minutes.
• Add the frozen vegetables, rinsed and drained quinoa, nuts, salt, spices, half of the chopped cilantro, and saute for 1 minute. Add the bay leaves.
• Now add 1 ¾ cups water and stir it well. Bring the mix to a boil, reduce the heat to low, cover, and cook for 15 minutes.
• When the cooking time is up, turn off the heat, and let it steam for 10 minutes.
• Gently fluff the quinoa with a fork. Add cilantro and lime juice (if using) and gently fluff the quinoa again. Now let the pot sit, uncovered, for about 5 minutes to allow any excess moisture to evaporate.

Serving Suggestions

Here are my favorite ways to serve quinoa pulav to make a complete meal:

• Yogurt: Give it a creamy, cooling bite with cucumber raita, avocado raita, mint raita, or serve it simply with plain yogurt on the side.
• Salad: Add some crunch and fresh flavor with Kachumber salad, cucumber tomato avocado salad, or sprouted moong salad.
• Pickles: Give it extra tang with lemon pickle.
• As a side dish: You can also serve this quinoa pulao as a side dish for curries like paneer butter masala or chana masala.

How to Store, Freeze, & Reheat

Leftover quinoa pulao can be stored in an airtight container in the fridge for up to 4 days.

Freeze: Freeze in a freezer-safe container with room at the top for expansion for up to 1 month. Thaw in the fridge overnight.

Reheat: Reheat over medium heat in a skillet on the stove, adding a splash of water if necessary. Or, microwave on high in 30-second intervals, stirring each time in between.

Recipe Tips & Notes:

1. Quinoa: For best results, rinse the quinoa in a fine-mesh strainer under cool running water for 2-3 minutes, rubbing the grains gently with your fingers. This helps get rid of the bitterness and toxic saponins. I even rinse the bags of "pre-rinsed" quinoa.
2. Water quantity: If following the Instant Pot method, use 1 ¼ cups of water. If making the quinoa pulao on the stove, increase the amount to 1 ¾ cups water.
3. Scrape: Make sure to scrape the bottom of the pot once you add the water. This prevents burning and picks up any flavorful bits stuck to the bottom.
4. Rest: Allow the quinoa to sit for 5 minutes after fluffing with a fork to evaporate any excess moisture. This allows every grain of quinoa to glisten and not adhere to each other.
5. Protein boost: Add 1 cup of cooked chickpeas or edamame for added protein.

Frequently Asked Questions

More Vegetarian Quinoa Favorites

📖 Recipe

Quinoa Pulao

Aneesha Gupta

Instant Pot Quinoa Pulao is an easy one-pot meal made with fluffy quinoa, mixed vegetables, aromatic spices, and herbs for a flavorful high-protein, high-fiber meal.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast, Main Course

Cuisine Indian

Servings 4

Calories 315 kcal

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Video

Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

• ▢ 1 tablespoon oil or ghee
• ▢ 1 teaspoon cumin seeds
• ▢ 1 medium onion chopped, about 1 cup
• ▢ ½ inch ginger
• ▢ 3 cloves garlic
• ▢ 2 serrano chilies
• ▢ 1½ cups frozen vegetable medley carrots, peas, corn, beans
• ▢ 1 cup quinoa rinsed 2-3 times
• ▢ 2 tablespoons cashews
• ▢ 2 tablespoons slivered almonds
• ▢ ¾ teaspoon salt adjust to taste
• ▢ ½ teaspoon turmeric
• ▢ ½ teaspoon kashmiri red chili powder
• ▢ 1 teaspoon garam masala
• ▢ 2 tablespoons cilantro chopped for garnish
• ▢ 2 bay leaves
• ▢ 1¼ cups water
• ▢ 1-2 teaspoons lime or lemon juice add after cooking; optional step

Instructions

 

• Add serrano chilies, ginger and garlic to a mini food processor and pulse a few times to finely chop all. You can skip this step if you have premade ginger garlic paste. In that case, just finely chop the green chilies with the onion.
• Select SAUTE to preheat the Instant Pot. Now add oil (or ghee) and cumin seeds. When the cumin begins to sizzle, add chopped onion and finely chopped ginger, garlic and chilies. Saute for 2 to 3 minutes until the onions begin to turn translucent.
• Add the frozen vegetables, rinsed and drained quinoa, nuts, salt, spices, half of the chopped cilantro, and saute for a minute. Add the bay leaves.
• Now add water, give it a stir and using your spoon scrape the bottom of the pot to ensure nothing is stuck to the pot. Cancel Saute and close the lid. Change the pressure valve to sealing position. Select Manual or pressure cook for 2 minutes at high pressure.
• When the cooking time is up, let the pressure release naturally, takes about 5 to 7 minutes. Open the lid when the pressure pin drops.
• Gently fluff the quinoa with a fork. Add cilantro and lime juice (if using) and gently fluff the quinoa again to incorporate them. Now let the pot sit uncovered for about 5 minutes to allow any excess moisture to evaporate.
• Transfer to a serving bowl and serve warm with a cooling cucumber raita. Enjoy!

Notes

• 1. Quinoa: For best results, rinse the quinoa in a fine-mesh strainer under cool running water for 2-3 minutes, rubbing the grains gently with your fingers. This helps get rid of the bitterness and toxic saponins. I even rinse the bags of "pre-rinsed" quinoa.
  2. Spices: Since the quinoa cooks so quickly, we want a blend of whole spices and ground spices so that it can really absorb the flavors. Use 2 bay leaves and add half the cilantro during cooking.
  3. Water: If following the Instant Pot method, use 1 ¼ cups water. If making the quinoa pulao on the stove, increase the amount to 1 ¾ cups water.
  4. Scrape: Make sure to scrape the bottom of the pot once you add the water. This prevents burning and picks up any flavorful bits stuck to the bottom.
  5. Fluffy texture: Allow the quinoa to rest for 5 minutes after fluffing with a fork to evaporate any excess moisture. This allows every grain of quinoa to glisten and not adhere to each other.

Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 315kcal | Carbohydrates: 45g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 478mg | Potassium: 552mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3652IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 4mg

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