A flavorful healthy one pot meal of pulao made with quinoa and fresh cut vegetables

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 tablespoon oil (or ghee)
  • 1 medium onion (finely chopped)
  • 2 green chillies
  • 1 tablespoon ginger garlic paste
  • 1 cup mixed veggies (carrot, beans, peas, sweet corn)
  • 2 tablespoons mint (pudina) (optional)
  • 1 cup quinoa (rinsed)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • salt (to taste)
  • 1.25 cups water
  • 1 tablespoon lime juice
  • 2 tablespoon cilantro (coriander leaves)

Whole Spices:

  • 1 teaspoon jeera (cumin) seeds
  • 1 bay leaf
  • 1 inch cinnamon
  • 2 cardamom
  • 2 cloves

Method

Instant Pot Method:

  1. Firstly, press SAUTE on Instant Pot. Add oil or ghee, and once it's hot, add all the whole spices. Saute for a few seconds.
  2. Then add onions, green chili, ginger-garlic paste, and saute for 2-3 minutes until onions turn soft and light brown – stir regularly.
  3. Next, add mixed vegetables, mint, and cook for a minute.
  4. Then add rinsed quinoa, turmeric powder, garam masala powder, salt, and water and mix everything well. Adjust seasoning at this stage.
  5. Furthermore, close the lid on the pot and set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 2 minutes.
  6. After the Instant Pot beeps, Wait for Natural Pressure Release (NPR).
  7. Lastly, remove the lid from you, squeeze some lime juice and garnish with coriander leaves.
  8. Quinoa & Vegetable Pilaf in Instant Pot is ready. Serve with raita or plain yogurt.

Stovetop Pressure Cooker Method:

  1. Follow the process mentioned above on a pot. Add mixed vegetables, mint, and cook for a minute.
  2. After pressure has released naturally, Fluff up the quinoa gently. Lastly, Squeeze some lime juice and garnish with cilantro. Quinoa pulao in a pressure cooker is ready to serve.

Stovetop Pot Method:

  1. Follow the process mentioned above until step 4 ie Add mixed vegetables, mint and cook for a minute.
  2. Add 2 cups of water, rinsed quinoa, turmeric powder, garam masala, salt and mix well. Let everything come to a boil. Then reduce the flame to low and tightly cover the vessel with a lid. Cook on very low flame until all the water has evaporated. Stir occasionally.
  3. Then switch off the flame and let it rest covered for at least 10 minutes. Fluff up the quinoa gently and lastly, squeeze some lime juice and garnish with coriander leaves.
  4. Quinoa Pulao Indian recipe is ready. Serve with raita or plain yogurt.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.