Quinoa Pulao Recipe | Vegetable Quinoa Pulav
Pulao is an excellent one pot meal on busy days. This vegetable quinoa pulao is a healthy alternative that substitutes rice with quinoa without compromising on the taste.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Entree, Lunch Box Recipes, One Pot Meal
Cuisine: Indian
Diet: Gluten Free, Vegan
Servings: 4 people
Calories: 300kcal
Instant Pot
Fine mesh strainer
- 1 cup Quinoa
- 1 Onion sliced
- 1 teaspoon Ginger garlic paste
- 1 cup Mixed vegetables I used frozen mixed vegetable blend with carrots, peas, corn and green beans
- 1 teaspoon Saunf / fennel seeds
- 1 inch Cinnamon
- 1 Bay leaves
- 1 Star Anise optional
- 3 Tablespoon Raisins
- 2 Tablespoon oil use ghee if not vegan
- to taste Salt
- 1 teaspoon Biriyani masala substitute with garam masala
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder adjust based on your spice level
Instant pot method
Wash the quinoa well under running cold water and drain it on a colander and keep aside.
Set the instant pot at saute mode. Add oil and when the oil heats up, add the whole spices - Fennel seeds (saunf), Cinnamon stick and bay leaf. Fry it for a minute.
Then add the sliced onions and saute until they are soft.
Add the raisins at this point (if using) and fry it until they soften and start to fluff up.
Now add the ginger and garlic paste and fry for 30 seconds.
Add the mixed vegetables and saute them for 2 to 3 minutes.
Add the spice powders - turmeric powder, red chili powder and biriyani masala (or garam masala). Mix well.
Now add the quinoa and mix. Add 1 ½ cups of water for a cup of quinoa. Mix and turn off the instant pot.
Now set the instant pot on manual / pressure cook mode and set it for 5 minutes.
Once it's done cooking, let the pressure release naturally and then open the lid and mix gently.
Serve
Stove top method
Wash the quinoa well under running cold water and drain it on a colander and keep aside.
In a kadai or a non stick pan, heat oil and add the whole spices - Fennel seeds (saunf), Cinnamon stick and bay leaf. Fry it for a minute.
Then add the sliced onions and saute until they are soft.
Add the raisins at this point (if using) and fry it until they soften and start to fluff up.
Now add the ginger and garlic paste and fry for 30 seconds.
Add the mixed vegetables and saute them for 2 to 3 minutes.
Add the spice powders - turmeric powder, red chili powder, biriyani masala (or garam masala) and salt. Mix well.
Now add the quinoa and mix well. Add 2 cups of water for a cup of quinoa. Let it come to a boil.
Then simmer and cook covered until the quinoa is cooked and all the water is evaporated (about 15 - 17 minutes). At this point we can also move it to a pressure cooker or rice cooker.
If there is some moisture left after the quinoa is cooked, you could open the lid and let it evaporate, stirring frequently.
Serve the Vegetable Quinoa Pulao with Raita.
Expert tips
-
Gather all the ingredients and have it ready. It is very quick and easy to just add everything and get done.
- Add as little or more of vegetables based on your liking. Fresh or frozen will both work well.
- Quinoa cooks quicker than rice.
- Wash and drain the quinoa to take away some of the bitterness. If you don't like the bitterness, I recommend soaking the quinoa for 15 to 20 minutes and then use.
Calories: 300kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 37mg | Potassium: 498mg | Fiber: 7g | Sugar: 1g | Vitamin A: 2469IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 3mg