Vegetable Quinoa Pulao – Instant Pot, Pressure Cooker & Stovetop Recipe

Vegetable Quinoa Pulao – Instant Pot, Pressure Cooker & Stovetop Recipe using quinoa, vegetables (frozen/fresh), and Indian spices. Perfect for weeknight dinner or brunch. This recipe is vegan, glutenfree and low carb

This Vegetable Quinoa Pulao has been on the menu twice last week and it’s one of my most requested weeknight dinner meal or lazy brunch.

It’s healthy, super easy and the best part, it can be cooked in any of the three: Pressure Cooker, Instant Pot or Stovetop.

So What is Vegetable Quinoa Pulao?

Vegetable Pulao is nothing but a sauteed mix of rice/quinoa or similar grains along with a choice of vegetables and Indian spices. Then the mixture is cooked for a few minutes till the grains cook and fluff up. 

You need the following Ingredients:

• Quinoa
• Mixed Vegetables
• Indian Spices: turmeric, garam masala, cumin seeds, red chili powder, and salt
• Oil: I prefer using light olive oil but any kind of oil/ghee/coconut oil works
• Water: to cook the pulao
• Garnish: you can use mint or cilantro or simply skip this.

For this version, I’m using mixed colorful quinoa (white, red and black), however any kind of quinoa will do for this recipe.

How to Make Vegetable Quinoa Pulao

To make the quinoa pulao, I’m using 3 different methods:

Instant-Pot Vegetable Quinoa Pulao:

Super easy and ready in 5 minutes. (check notes below)

Stovetop Vegetable Quinoa Pulao (cooked in a pan/wok):

This recipe can be made using any of the methods and especially this one when you donot have an electric pressure cooker or instant pot.

Pressure Cooker Vegetable Quinoa Pulao:

This is my goto recipe on a busy weeknight and can be adjusted to make for one.

Extra Notes for Best Results:

Frozen Vegetables:

I prefer frozen vegetables to fresh (when I’m in a hurry yet want something wholesome) as the cooking time gets reduced to half as most frozen veggies are almost cooked. 

Quinoa:

I’m using quinoa as it’s even more nutritious and the BEST PART – It COOKS QUICKER in Pressure Cooker / Instant Pot !!

You can definitely use brown rice or any kind of rice or other grains as a replacement (just keep the cooking time/temperature in mind for them). 

Spices:

Spices is the heart and soul of this dish. Trust me, you can add whatever veggies/stock or any protein as per choice, but unless you add those aromatic-flavorful spices, you’re not going to get the same FINGERLICKING Effect!

I’m using a mix of whole spices (used at the beginning for sauteing) and powdered spices towards the middle of the cooking (ALL the SPICES are very GENERIC). 

Broth or Water:

I usually cook pilafs/pulao in regular water (all that sauteeing+spices already adds so much flavor n nutrients).

Unless I’m feeling extra fancy and healthy, then I add whatever broth I have in hand (usually low sodium veggie or chicken ones).

Vegetable Quinoa Pulao Serving Suggestion:

Okay, my absolute MUST with any Pulao dish is a nice Yogurt Dip called Raita in India. It can be made using cucumber, onion, or fresh mint.

Just add some yogurt dip (raita), pickle and pappadams and you have yourself a full-blown meal.

You can also serve it with Indian Cilantro Potato (spicy-tangy potatoes goes best here) or with a simple Avocado Cucumber Salad.

So here we are with our easy-peasy Vegetable Quinoa Pilaf Pulao and hope you try this recipe for your weeknight dinner or brunch menu.

Tried Our Recipe – AWESOME!!!

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Yield: 4 Medium Cups

Vegetable Quinoa Pulao - Instant Pot, Pressure Cooker & Stovetop Recipe

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Vegetable Quinoa Pulao - Instant Pot, Pressure Cooker & Stovetop Recipe using quinoa, vegetables (frozen/fresh), and Indian spices. Perfect for weeknight dinner or brunch. This recipe is vegan, glutenfree and low carb

Prep Time 2 minutes

Cook Time 15 minutes

Total Time 17 minutes

Ingredients

• 1 Cup Quinoa
• 2 Tbsp Olive Oil
• 1 Small Onion - diced
• 1.5 cups Mixed Vegetables
• 1.25 cup Water
• Mint - garnish

--- Whole Spices ---

• 2 Small Bay Leaf
• 1 tsp Cumin Seeds or you can use 1/4 tsp powder too
• 1-2 Green Cardamom
• 1/2 Small Stick Cinnamon

--- Powdered Spices ---

• 1/2 tsp Turmeric
• /2 Tsp Red Chili Powder
• 1/2 Tsp Garam Masala - homemade or store-bought
• 1 Tsp Salt or as per taste

Instructions

Pressure Cooker Vegetable Quinoa Pulao:

1. Start the electric pressure cooker in Rice mode and increase the timing to 10 minutes.
2. Let it heat initially for a minute.
3. Add oil, whole spices and saute for 30 seconds.
4. Add onions and sauté for 2 minutes.
5. Now, add the spices, mixed vegetables and saute everything together for a minute. 
6. Add quinoa and saute again for a minute.
7. Now, add water and mix well.
8. Now, place the lid on top and place it in lock position with steam on.
9. Let the quinoa cook and once the timer is off, it will go on warm.
10. Let the pressure release naturally or if in a hurry, lift the nozzle and release the pressure carefully.
11. Open the lid carefully (remember there will be still some steam left, so don't keep your face right above it).
12. Fluff the quinoa using a fork.
13. Transfer to a serving plate and garnish with mint.
14. Enjoy.

Instant-Pot Vegetable Quinoa Pulao:

1. Turn On the Instant Pot to Saute mode.
2. Add oil, whole spices and saute for 30 seconds.
3. Add onions and sauté for 2 minutes.
4. Now, add the spices, mixed vegetables and saute everything together for a minute. 
5. Add quinoa and saute again for a minute.
6. Now, add water and mix well.
7. Put Instant Pot lid on with pressure valve to seal.
8. Cook manually on high for 5 mins.
9. Once the timer is off, quickly release the steam or pressure valve.
10. Open the lid carefully (remember there will be still some steam left, so don't keep your face right above it).
11. Fluff the quinoa using a fork.
12. Transfer to a serving plate and garnish with mint.
13. Enjoy.

Stovetop Vegetable Quinoa Pulao (cooked in a pan/wok):

1. Heat a large Pot/Wok/Pan.
2. Add oil, whole spices and saute for 30 seconds.
3. Add onions and sauté for 2 minutes.
4. Now, add the spices, mixed vegetables and saute everything together for a minute. 
5. Add quinoa and saute again for a minute.
6. Now, add water and mix well.
7. Cover the pot with a lid/plate and let this cook on low heat for 10 minutes. (stir every 2 minutes to prevent quinoa from sticking to the bottom of the pan/pot).
8. After 10 minutes, remove the cover and check quinoa for doneness.
9. Once cooked through, turn off the heat and let it cool for 2 minutes.
10. Fluff the quinoa using a fork.
11. Transfer to a serving plate and garnish with mint.
12. Enjoy.

Notes

Quinoa - I'm using multi-color quinoa.

 Mixed Vegetables - you can use fresh or frozen.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 155Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 200mgCarbohydrates: 32gFiber: 7gSugar: 5gProtein: 7g