Quinoa Pulao is a Wholesome and nutritious pilaf made with Quinoa, loads of vegetables, basic Indian spices, dried fruits, herbs, and lemon juice.
It is vegan, gluten-free, mess-free, and one of the simplest one-pot meals ready in under 30 minutes.
This recipe is a healthy alternative that substitutes rice with Quinoa without compromising on the taste. We can make this on the stovetop and in a pressure cooker or Instant Pot. I am sharing all the method.
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What is Quinoa?
Quinoa, pronounced ‘keen-wa,’ is a gluten-free, whole-grain carbohydrate and a whole protein. It is a grain-like crop harvested from its seeds.
It is not an actual grain but can be related to the grain. Quinoa has the highest protein content of all the grains, so it’s perfect for vegetarians and vegans.
It also provides all nine essential amino acids, making it a complete protein.
Quinoa is a gluten-free and cholesterol-free whole grain.
It contains heart-healthy fats, good fiber, and folic acid. It’s a great source of minerals too.
Because of its nutritional value, Quinoa has recently gained popularity, leading to its price being doubled and tripled.
There are two types of Quinoa available: red and creamy white.
If you want to eat healthier and incorporate whole grains, grab Quinoa instead of white rice.
About this Quinoa Pulao
I learned about Quinoa only after shifting to the USA, and my first dish, which I made, was a Quinoa Dosa.
It was a big hit. And after that, I tried many dishes like, quinoa salad, quinoa dhokla, quinoa idli, quinoa khichdi, quinoa chili, Quinoa pulao, etc.
I love making one-pot meals for weeknight dinners. I prefer making a recipe with all the essentials incorporated into one dish.
You can substitute rice with quinoa in in almost every rice dish. This Vegetable Quinoa Pulao is one such recipe.
It is a very delicious, healthy, and perfect one-pot meal.
Along with Quinoa, I have used different veggies like carrots, bell pepper, green beans, and corn which are a great source of fiber and vitamins.
I have kept the pulao recipe simple by using basic Indian spices that are regular in the pantry.
Today I am sharing Instant Pot, Stovetop Pressure Cooker, and Stovetop Pot ways of making Quinoa pulao Indian-style recipe.
Why make this recipe?
- Quinoa Pulao is a flavorful and healthy Indian-style one-pot dish.
- It’s a quick and easy meal made in Instant Pot or Pressure Cooker.
- This is the easiest recipe loaded with flavors and nutrients to make on a weekday.
- This is a vegan and gluten-free pilaf.
- It can be prepared in less than 30 minutes and is a great lunch box recipe for kids and adults.
- This vegetable quinoa pulav is very adaptable, depending on your liking. We can make it using any vegetables and spices we have in hand.
Ingredients required for Quinoa Pulao
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Quinoa – White or red Quinoa would work here. Make sure to rinse it under cold water to avoid any bitterness. I suggest you wash Quinoa even though the packets say it’s pre-rinsed.
- Vegetables - I have used fresh veggies like onions, bell pepper, green peas, carrots, beans, and sweet corn. You can also swap for vegetables like cauliflower, broccoli, mushroom, and zucchini. You can use frozen veggies instead of fresh ones.
- Green chilies – I have used Thai green chilies for the heat.
- Oil – You can use any cooking oil. You can use ghee if you wish too.
- Dry spices – I have used turmeric powder, Kashmiri chili powder, garam masala, and salt to make Indian quinoa pilaf.
- Whole spices – I have used cumin seeds.
- Lemon juice – freshly squeezed lime/lemon juice.
- Cilantro and mint – for garnish.
- Ginger and garlic – I have used finely chopped ginger and garlic. You can use ginger garlic paste too.
- Raisin – I like to use some raisins in my pulao recipes. If you do not like sweetness, feel free to skip the raisins or substitute them with cranberries.
- Cashews – Just like raisins, I like the taste and crunch of cashews in pulao. If you want to make it nut-free, feel free to skip it.
Step-by-step process
- Wash the quinoa with 3 to 4 times with water. Drain the water and keep the quinoa aside.
- Add oil to the Instant Pot and put it in saute mode.
- Add cumin seeds. Let it splutter. Add finely chopped green chilies, ginger, and garlic. Saute for a few seconds.
- Add all the vegetables (onion, carrots, green beans, corn, green peas, and bell pepper). Saute them for a minute.
- Add turmeric powder, salt, chili powder, garam masala, washed Quinoa, cashew, raisin, and water.
- Stir everything very well.
- Secure the lid. Turn off the instant pot from sauté mode. Press the manual pressure button and set the two-minute time under high pressure with the vent valve in the sealing position.
- After the instant pot beeps (Once the cooking time is done), let the pressure release naturally.
- Carefully open the lid. Add lemon juice, cilantro, and mint leaves. Fluff them up with a fork.
- Vegetable Quinoa Pulao is ready. Serve hot with Cucumber Raita or boondi raita, papad, and pickle. Enjoy!
Notes, tips, and quick FAQs
- Add as little or more vegetables based on your liking. Fresh or frozen will both work well.
- Make sure not to overcook Quinoa. It should be fluffy, not mushy.
- Cut small, equal size pieces of vegetables; it will help in fast and even cooking.
- To make quinoa pilaf more flavorful, use vegetable stock to cook Quinoa.
- You can add a few strands of saffron and a few drops of rose or kewra water for a more traditional pulao flavor.
- I kept the spices mild; you can add more seasonings.
- This recipe can be easily doubled or tripled.
- Gather all the ingredients and have them ready. It is quick and easy to add everything and get it done.
Serve Indian-style quinoa pulao with cucumber raita or this boondi raita and pickle.
Quinoa pulao will keep good for 2 or 3 days in the fridge in an air-tight container. You can reheat it on a stovetop or microwave.
We can also freeze the pulao. Portion them into required sizes and place them in freezer-safe bags or containers. They stay suitable for a couple of months. When you are ready to eat, you can defrost it in the microwave or put it in the fridge overnight for thawing. Reheat it in the microwave before serving.
No, Quinoa gets cooked very fast and doesn’t need soaking before cooking
Yes, we can use the spices and make a plain quinoa pulao.
Yes, Quinoa is gluten-free.
No. You dont need to soak the quinoa before cooking.
Yes, Quinoa can be consumed by diabetics and is a good substitute for rice.
No, Quinoa and couscous are not the same. Quinoa is a seed, whereas couscous is made from semolina.
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Vegetable Quinoa Pulao
Ingredients
- 1 cup Quinoa
- ½ cup Onion, finely chopped
- ½ cup Corn
- ½ cup Chopped carrot
- ½ cup Chopped green beans
- ½ cup Chopped Bell Pepper
- ½ cup green peas
- 1 inch Ginger finely chopped
- 4 cloves Garlic
- 3 green chilies I have used spicy thai green chilies
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds
- 2 tablespoon raisin
- 2 tablespoon roughly chopped cashews
- 1 teaspoon Salt or to taste
- ½ teaspoon Turmeric powder
- 1 teaspoon Kashmiri red Chili powder
- 1 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 2 tablespoon chopped Cilantro for garnishing
- 1 tablespoon chopped mint for garnishing
- 1 ½ cup Water
Method
- Wash the quinoa 3 to 4 times with water. Drain the water and keep the quinoa aside.
- Add oil to the Instant Pot and put it in saute mode.
- Add cumin seeds. Let it splutter. Add finely chopped green chilies, ginger, and garlic. Saute for a few seconds.
- Add all the vegetables (onion, carrots, green beans, corn, green peas, and bell pepper). Saute them for a minute.
- Add turmeric powder, salt, chili powder, garam masala, washed Quinoa, cashew, raisin, and water.
- Please make sure to stir everything very well.
- Secure the lid. Turn off the instant pot from sauté mode. Press the manual pressure button and set the two-minute time under high pressure with the vent valve in the sealing position.
- After the instant pot beeps (Once the cooking time is done), let the pressure release naturally.
- Carefully open the lid. Add lemon juice, cilantro, and mint leaves. Fluff them up with a fork.
- Vegetable Quinoa Pulao is ready. Serve hot with Cucumber Raita or boondi raita, papad, and pickle. Enjoy!
- Wash the quinoa 3 to 4 times with water. Drain the water and keep the quinoa aside.
- Heat oil in the Pressure cooker.
- Add cumin seeds. Let it splutter. Add finely chopped green chilies, ginger, and garlic. Saute for a few seconds.
- Add all the vegetables (onion, carrots, green beans, corn, green peas, and bell pepper). Saute them for a minute.
- Add turmeric powder, salt, chili powder, garam masala, washed Quinoa, cashew, raisin, and water.
- Please make sure to stir everything very well.
- Secure the lid. Pressure cook this for 1 whistle.
- Let the pressure cooker cools down completely.
- Carefully open the lid. Add lemon juice, cilantro, and mint leaves. Fluff them up with a fork.
- Vegetable Quinoa Pulao is ready. Serve hot with Cucumber Raita or boondi raita, papad, and pickle. Enjoy!
- Wash the quinoa 3 to 4 times with water. Drain the water and keep the quinoa aside.
- Heat oil in the Pressure cooker.
- Add cumin seeds. Let it splutter. Add finely chopped green chilies, ginger, and garlic. Saute for a few seconds.
- Add all the vegetables (onion, carrots, green beans, corn, green peas, and bell pepper). Saute them for a minute.
- Add turmeric powder, salt, chili powder, garam masala, washed Quinoa, cashew, raisin, and water.
- Please make sure to stir everything very well.
- Cover the pan with a lid. Let it cook for about 10 minutes over medium to high heat. Stir occasionally.
- Switch off the flame. Carefully open the lid. Add lemon juice, cilantro, and mint leaves. Fluff them up with a fork.
- Vegetable Quinoa Pulao is ready. Serve hot with Cucumber Raita or boondi raita, papad, and pickle. Enjoy!
Nutrition
Notes
- Add as little or more vegetables based on your liking. Fresh or frozen will both work well.
- Make sure not to overcook Quinoa. It should be fluffy, not mushy.
- Cut small, equal size pieces of vegetables; it will help in fast and even cooking.
- To make quinoa pilaf more flavorful, use vegetable stock to cook Quinoa.
- You can add a few strands of saffron and a few drops of rose or kewra water for a more traditional pulao flavor.
- I kept the spices mild; you can add more seasonings.
- This recipe can be easily doubled or tripled.
- Gather all the ingredients and have them ready. It is quick and easy to add everything and get it done.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
This is healthy and absolutely yummy!! An IP never sounded so good to me! 🙂
I love quinoa and I can eat it everyday. The pulao looks delicious. I will give the pulao version a try.
Love Quinoa in every form. Your version looks colorful and delicious.
I haven’t liked quinoa,but your pictures make me tempting to have..
I keep looking for quinoa as recently i have introduced it in our diet. Thank for sharing 🙂
I love cooking with quinoa and I am I search of new recipe .. this is my next try 😉 love it!
I must say your pictures look so tempting these days.. absolutely love it.. And I am also loving the thought of making these simple and easy recipes that you are sharing day after day.. great job
WOW, this dish looks positively awesome! I can almost already smell all the great spices… Do you think I can substitut fresh ginger with powdered one? I’d really like to make this for lunch today 🙂
Thanks Francesca.
Yes dear you can substitute fresh Ginger with Powdered one. Use 1/2 tsp. 🙂
I am sure you’ll love this healthy dish.
Thanks for stopping by. <3
We love quinoa and I often make pulao for my lunch, sadly never went up on my blog as I always finish it too quickly:) yours looks so tempting.
Yummy wholesome dish..loved it:)
This a healthy and wholesome dish! It looks delicious 🙂
Thanks Freda! 🙂
What is meant by tablespoon of grated ginger garlic?
Is that a tablespoon of each…?
Hi Natalie!!
1 tbsp Ginger-garlic means 1/2 tbsp ginger and 1/2 tbsp garlic. Sorry for the confusion.
Thanks for stopping by. 🙂
How many minutes on rice setting in the instant pot?
Hello,
Rice button, time never changes if you tweak the recipe. Time and pressure is by default. Hope this helps.
I made this dish couple of time but it turned out great today, this is awesome ! Thank you Dhwani for sharing recipe, I and my kids loved it. 🙂
The recipe looks great and can’t wait to try it!
I tried another biryani recipe (using the Instant Pot on rice setting) where I substituted the rice for quinoa, without making any adjustments to the recipe, and it turned out over-cooked and mushy. Do you have any suggestions on how best to substitute rice for quinoa in these types of recipes?
I made this yesterday for dinner, and it turned out so yummy. I didn’t know that quinoa could taste so good when cooked correctly. I added little bit coconut milk to enhance the flavor. The whole batch was immediately gone 🙂 thank you so much!!
Hi Meena!
So glad to know that you liked this recipe and it turned out good. Coconut milk sounds a great addition. Thanks for the feedback. 🙂
The recipe doesn’t have tomatoes? But the picture does??? so confusin.
Hi Jaya!
It’s red bell peppers, not tomatoes. 🙂
Hi can you use frozen vegies in this recipe? And change the vegies? Will the cooking times remain the same?
Hi kiran,
Yes, you can use frozen veggies. No need to change the cooking time.
I agree with you
You have not mentioned about how much water to be added…have you? Trying quinoa foot the first time.
Hi Sunitha!
I have mentioned water quantity in the ingredient list. Its 1 and 1/2 cup.😊
Loved it !!! Thanks for sharing the recipe.
My pleasure.