Quinoa pulao or pilaf is an Indian vegan and gluten-free recipe made with quinao, whole spices, and vegetables. It is easy to make quinoa pulao in instant pot with vegetables of your choice. With some variation you can also make quinoa upma.
It is a great make ahead meal which can be stored in the refrigerator or frozen for later use.
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Ingredients
Vegetable quinoa pulao is a versatile dish and loaded with veggies. The main ingredient quinoa has a lot of fiber and protein. Quinoa is often used as a substitute for rice and many times considered a grain although it is a seed.
A lot of whole spices like dry red chili, bay leaf, cinnamon stick, cloves, peppercorn, and cardamom are added for flavor. Also, a variety of veggies are added to make it a wholesome and nutritious meal.
Water or vegetable broth is added in 1:1 ratio in cups while cooking in the instant pot. If you cook it on the stovetop the ratio will be 1:3 for quinoa to water.
While serving you can garnish it with some chopped cilantro or onion greens.
Instructions
Vegetable quinoa pulao is very easy to make, especially in the pressure cooker like instant pot. It can also be made on the stovetop but that will need monitoring.
As quinoa leaves a little bitter after taste, it is best to rinse it with water 2-3 times, however there is no need to soak it before cooking.
After rinsing quinoa, turn on the instant pot on the saute mode and add oil once it is hot. Saute all the whole spices followed by cashews and raisins. Now add and mix all the veggies, quinoa, water, and salt.
Press cancel and come out of the saute mode. Close and lock the lid with the pressure release valve in the sealing position. Pressure cook the quinoa pilaf for 3 minutes on high-pressure mode with the keep warm setting turned on.
Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually by moving the knob to the venting position until the silver pin drops.
Mix the vegetable quinoa pulao and if you prefer, add some frozen peas and cover it for 2-3 minutes. You can garnish it with some cilantro leaves or onion greens while serving.
Serving suggestions
Quinoa pulao with vegetables is a wholesome meal in itself. It can be served as a full meal or as a side dish. It goes well with plain yogurt or Indian raita, a savory yogurt dip.
You can also serve it with Indian yogurt soup, kadhi, Indian curries like palak paneer, matar paneer, mixed lentils, red lentils, and even some roasted veggies like roasted mushrooms, roasted asparagus, or roasted brussel sprouts.
Variations
This quinoa pulao is vegan and gluten-free. It can be easily adapted to your taste.
- Spicy - if you like a little spiciness in the pulao, you can add some serrano pepper along with the whole spices.
- Vegetables - add veggies of your choice like cauliflower, green beans, carrots, zucchini, peas, corn, bell peppers, and more.
- Quinoa upma - to make quinoa upma, add some cumin seeds, mustard seeds, ginger garlic paste, onions, curry leaves and serrano pepper while sauteing. You can skip the other whole spices and raisins. Garnish with cilantro while serving.
Equipment
It is very quick and easy to make quinoa pilaf in the instant pot compared to the stovetop which requires monitoring. I have made it in the 6 qt. instant pot but it can easily be made in the 3 qt. as well.
Quinoa has a slight bitter taste so it is best to rinse it well before cooking. Since it is very fine, the best way to rinse it is using a fine mesh strainer so that the quinoa seeds do not flow away along with water.
Storage
Quinoa pulao is a great make ahead recipe for meal planning. It is loaded with nutritious veggies and protein rich quinoa. It can be stored in the refrigerator for 4-5 days. When you are ready to eat, simply reheat it in the microwave or in the instant pot on the saute mode.
You can also freeze the quinoa pulao for up to a month in the freezer in an air tight container. 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.
Top tip
You can use vegetables of your choice to make this quinoa pilaf. Green beans, carrots, cauliflower, corn, peas, zucchini, potatoes, and other veggies can be added.
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📖 Recipe
Quinoa Pulao (Instant Pot & Stovetop)
Equipment
Ingredients
Whole Spices
- 1 inch Cinnamon stick
- 1 Whole Red Chili
- 1 Bay leaf
- 4 Peppercorn
- 4 Cloves
- 2 Cardamom
For garnishing
- ¼ cup Green onion greens (optional)
- ¼ teaspoon Pepper (optional)
Instructions
Make quinoa pulao in instant pot
- Rinse quinoa with cold water 2-3 times using a strainer.
- Turn the instant pot on "Saute" mode, once it is hot, add oil.
- Once the oil is hot, add the spices from the "whole spices" list.
- Add the cashews and raisins and roast them for about 10-15 seconds until the cashews are slightly golden brown.
- Add the carrots, green beans, and zucchini and saute for about 30 seconds.
- Add quinoa, salt, and water and mix well, deglaze the bottom of the pot with a spatula if needed.
- Press cancel to come out of saute mode and put the lid on.
- Turn the instant pot on High pressure for 3 minutes with the pressure valve in the sealing position. Keep the "Keep warm" setting on.
- Once done, let the pressure release naturally for 10 minutes and then manually release the remaining pressure.
- Fluff the quinoa with a spoon and give it a quick mix.
- Garnish with cilantro or onion greens.
Make quinoa pulao on a stovetop
- Rinse quinoa with water 2-3 times using a strainer.
- Heat a saucepan on medium high flame, once saucepan is hot, add oil.
- Once the oil is hot, add the spices from the "whole spices" list.
- Add the cashews and raisins and roast them for about 10-15 seconds until the cashews are slightly golden brown.
- Add the onions and saute for about 30 seconds until they turn translucent.
- Add the carrots, green beans, and zucchini and saute for about 30 seconds.
- Add quinoa, salt, and 3 cups water and mix well.
- Cook covered with a lid for 15 minutes.
- Turn off the stove and optionally add rinsed frozen peas and mix well and cover it again for 5 minutes.
- Transfer to a serving bowl.
- Garnish with cilantro or onion greens.
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Notes
- If you are using fresh peas, you can add it while pressure cooking along with other veggies.
- If you are using frozen peas, add them after the pulao is cooked. Rinse the frozen peas with warm water, and add them after opening the lid. Mix it well and cover the lid for 2-3 minutes to allow it to cook.
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