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quinoa pilaf with vegetables, cucumber tomato salad, and raita on a white plate
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4.87 from 52 votes

Quinoa Pulao (Instant Pot & Stovetop)

Quinoa Pulao is a quick and satisfying one-pot meal that can be made in the Instant Pot or on the stovetop. It’s a flavorful blend of quinoa and mixed vegetables, with Indian spices adding warmth and depth. Naturally vegan, gluten-free, and protein-rich, it’s a wholesome twist on traditional pulao.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: quinoa indian recipes, quinoa pulao
Diet: Gluten-free, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 4
Author: Meeta Arora

Ingredients

  • 1 tablespoon Ghee or Oil
  • 1-2 Green Chili Pepper diced
  • 1 cup Onion diced
  • 4 cloves Garlic minced
  • 1 inch Ginger grated
  • 2 cups Mixed vegetables (green peas, carrots, green beans) I used frozen
  • 1 cup Quinoa rinsed
  • 1 1/4 cup Water
  • 1/2 Lemon juiced, optional
  • Cilantro to garnish

Spices

Whole Spices

Instructions

Instant Pot Method

  • Heat the instant pot in Sauté mode and add oil. Add the whole spice and let them saute for a minute until they release their aroma.  
    saute whole spices and cumin seed in the instant pot to cook quinoa pulao
  • After the cumin seeds start to splutter, add green chili, onions, ginger, and garlic. Sauté for 3-4 minutes until the onions are lightly golden.
    saute bell pepper and onion in instant pot to make quinoa pulao
  • Add the spices and give a stir. Then add the mixed vegetables
    added mixed vegetables in instant pot to make quinoa pulao
  • Add quinoa, water, and mix well. Close the lid with the vent in sealing position. 
    add the quinoa and water into the instant pot to make quinoa pulao
  • Change instant pot setting to pressure cook mode at high pressure for 2 minutes. After the instant pot beeps, let the pressure release naturally.
    cooked instant pot quinoa pulao
  • After you open the Instant Pot, mix the juice of half a lemon and garnish with chopped cilantro leaves. Serve hot with yogurt or raita.
    quinoa pilaf with vegetables, cucumber tomato salad, and raita on a white plate

Stovetop Pressure Cooker Method

  • Follow the same steps as the instant pot method. Add 1 1/2 cup of water for this method. Pressure cook for 1 whistle on medium-high flame. Then let the pressure release naturally.

Stovetop Pan Method

  • Heat a pan on medium-high heat. Then add oil or ghee. Add the whole spices and let them saute for a minute.
  • Add green chili, onions, ginger, and garlic. Sauté for 3-4 minutes until the onions are lightly golden. Add the spices and give a stir.
  • Then add the mixed vegetables, quinoa, and water. Stir it all well and let it come to a boil. Now reduce the heat to low and cover with a lid. Let the quinoa cook for about 12-14 minutes until all the liquid is absored.
  • Let it rest for 5 minutes, then open the lid and add the lemon juice. Garnish with cilantro leaves. Serve hot with yogurt or raita.

Video

Notes

  • You can use any veggies you have at home for this recipe, such as corn, carrots, bell peppers, broccoli, spinach, mushrooms, green peas, asparagus, and more... 
  • I used frozen veggies for this recipe; however, you can use fresh veggies cut into small pieces, and they will cook well in this suggested cooking time. 
  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 

Nutrition

Calories: 184kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 681mg | Potassium: 408mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4785IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 3mg