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:
More Vegetarian Quinoa Favorites
📖 Recipe
