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.
This vegetable quinoa pulav is mess-free and one of the simplest one-pot meals that are ready in under 30 minutes. We can make this on the stovetop as well as in a pressure cooker or Instant Pot like how I made it today.
- What is Quinoa?
- Why make this recipe?
- More Quinoa Recipes
- Ingredients and substitutes
- Step-by-step process Instant pot method Stove top method
- Expert Tips
- Frequently asked questions
- Other Pulao Recipes
I have kept the pulao recipe pretty simple by using basic Indian spices and masala powders that is a regular in the pantry and also used frozen vegetables. We could always make it with freshly chopped vegetables as well and use whatever we have in hand.
I love making one-pot meals for weeknight dinners. I prefer making a recipe that has all the essentials incorporated into one dish. Pulao or pilaf is something we eat regularly.
If I am making pulao with a vast menu, I keep it simple like this Jeera Pulao or Peas Pulav . When I am keeping it as a stand-alone recipe, then I make it more elaborate and flavor it like this Vegetable Biriyani and serve it with some kind of Raita / Pachadi .
This week I am going to be making delicious pulao’s and Biriyani’s. This is the first one that we love at our home.
What is Quinoa?
For people who are new to Quinoa, it is a grain-like crop , harvested for its seeds. It is not a true 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 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain and is almost always organic.
Quinoa can be used in almost every rice dish substituting it for rice. This Vegetable Quinoa Pulao is one such recipe. If you are looking for a way to eat healthier and incorporate whole grains, grab quinoa instead of white rice.
Why make this recipe?
- This is definitely the easiest recipe loaded with flavors to make on a weekday.
- Quinoa is healthier than rice and soaks up all the delicious flavors when cooked as a pulao / pulav.
- It cooks quicker than rice . It does not matter, what method we use for cooking, Instant Pot, pressure cooker, or open pan, quinoa cooks quicker.
- This vegetable quinoa pulav is very adaptable depending on our needs. We can make it using any vegetables we have in hand.
- I love using frozen mixed vegetables to make this quinoa pilaf as it makes it even more quickly without the chopping.
- This Quinoa pulao is vegan and gluten-free . Make sure to use spice powders that are gluten-free.
More Quinoa Recipes
I swap quinoa in many ways in my everyday cooking. Here are a few of the quinoa recipes that I make.
Quinoa Tabbouleh
Quinoa and brown rice adai / crepe
Baked quinoa vegetable cutlets
Quinoa chakkara pongal
Quinoa dosai / crepe
Broccoli quinoa and bean fritters
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Quinoa - I have used regular quinoa here. We could also use red or black or mixed ones, but I find the red and black to be a little on the crunchy side. So when making pulav, I like to stick to white.
Vegetables - Onions and frozen mixed vegetables are what I use today. My mixed vegetable blend has carrots, peas, corn, and green beans. We could also use bell pepper, potato, cauliflower, and so on.
Ginger and garlic - I have used store-bought ginger and garlic paste. We could make our own or use fresh ones.
Whole spices - I used fennel seeds, cinnamon sticks, and bay leaf.
Spice powders - Turmeric powder, red chili powder, and Biriyani masala. I use the store bought Pulao / biriyani masala. If you don’t have that in hand, substitute it with garam masala. I also like to use pav bhaji masala or kitchen king masala as a substitute to change the flavor.
Raisin - I like to use some raisins in most of my biriyani and pulao recipes. It started with my mother using it when she made it for the boys and now they don’t want to stop it. If not a fan of sweetness, feel free to skip the raisins.
Step-by-step process
Instant pot method
- Wash the quinoa well under running cold water, drain it on a colander, and keep it aside.
Set the instant pot to 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 them 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.
Note - The amount of water used to cook quinoa in an open pot to Instant Pot changes. For the open pot method, we use 2 cups of water for every cup of quinoa. In Instant Pot we use 1 ½ cups of water for 1 cup of quinoa.
- 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, drain it on a colander, and keep it aside.
In a kadai or a nonstick 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 them 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.
Note - The amount of water used to cook quinoa in an open pot to Instant Pot changes. For the open pot method, we use 2 cups of water for every cup of quinoa. In Instant Pot we use 1 ½ cups of water for 1 cup of quinoa.
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 Pulav with Raita.
Expert Tips
- Gather all the ingredients and have them ready. It is very quick and easy to just add everything and get done.
- Add as little or more 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.
I have cooked vegetable quinoa pulao in the instant pot, pressure cooker, rice cooker, and on the stovetop. They all essentially cook the same way. We just have to be careful with the amount of water used.
Yes, we can use just the spices and make a plain quinoa pulao or add just onions and make it. This quinoa pilaf is very adaptable.
The leftovers stay well in the refrigerator for 2 to 3 days. We can also freeze the pulao. Portion them into required sizes and place them in freezer-safe bags or containers. They stay good for a couple of months.
Other Pulao Recipes
- Instant Pot Pudina Rice | Mint Pulao
- Palak Mutter Pulao - Spinach Green Peas Pulao
- Beetroot Rice | Beetroot Pulao
- Quabuli Pulao | Kabuli Pulao - National Dish of Afghanistan (Vegetarian)
Recipe
Equipment
- ▢ Instant Pot
- ▢ Fine mesh strainer
Ingredients
- ▢ 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
Instructions
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.
Notes
- 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.
Nutrition
More Instant Pot Recipes
- Rasam Rice | One-Pot Rasam Sadam (Instant Pot Recipe)
- Karamani Sundal | Black Eyed Peas Savory Sundal
- Instant Pot Vegetable Masala Khichdi
- Carrot Kheer | Carrot Payasam
Quinoa Pulao Recipe | Vegetable Quinoa Pulav
Equipment
- Instant Pot
- Fine mesh strainer
Ingredients
- 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
Instructions
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.
Notes
- 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.
