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Quinoa pulao with Mixed Vegetables is a nutritious and satisfying meal that’s a healthier alternative to vegetable pulao, which is traditionally made with basmati rice. This dish is packed with flavors, such as aromatic Indian spices, green chilies, and cilantro. It’s a deliciously easy weeknight meal that pairs well with cooling raita and tangy achaar.
Quinoa Pulao
Quinoa pulao is a nutritious and flavorful twist on traditional vegetable pulao. It replaces basmati rice with protein-rich quinoa. This easy dish is packed with colorful vegetables, warming Indian spices, and fresh herbs, making it a wholesome and satisfying meal.
Many people avoid using quinoa because they find it bland – I get it. However, if you flavor it correctly, quinoa can taste amazing.
Recipe Testing
For the ultimate flavor in quinoa pulao, cook the quinoa separately. This allows the quinoa to cool slightly before adding it to the mixed vegetable mixture. Additionally, you won’t end up with soggy pulao.
Once mixed in, the cooled quinoa soaks up all the bold flavors of the hot masala vegetable mixture. This version is packed with green chilies, lots of fresh garlic, fresh cilantro, and a squeeze of lemon juice—I hope you try it!
This easy quinoa pulao recipe is perfect for a quick weeknight dinner. It’s also a high-protein, gluten-free, vegan dish that pairs wonderfully with achaar and raita for a well-balanced meal. Using Greek yogurt to make raita adds a boost of protein.
More Quinoa Recipes
Try my Curry-Roasted Butternut Squash Quinoa Salad, which is perfect for the fall and winter months. For Indian Quinoa Dishes, check out this Quinoa Bhel Salad. For a healthier take on quinoa pulao, try this quinoa broccoli pulao made with quinoa and riced broccoli. It’s so good!
Why You’ll Love This Recipe
- Easy Weeknight Dinner – Quinoa pulao is easy to make with simple ingredients.
- Healthy, Nutritious & Protein-Packed – Quinoa is a complete protein, high-fiber meal, making this dish wholesome and filling. It is also ideal for vegetarians.
- Healthy Alternative to Rice – Quinoa is lower in carbs and higher in fiber, making it a great alternative to traditional rice pulao.
- Gluten-Free & Vegan – An excellent option for those with dietary restrictions without compromising taste.
- Versatile – For an extra boost of protein, add your choice of protein. See Serving Suggestions below.
Ingredients & Substitutions
- Quinoa – I used white quinoa, however you may use red or black quinoa, too. Rinse the quinoa under cold water to remove any bitterness. Then, cook the quinoa separately before adding it to the masala mixture.
- Cilantro – Use freshly chopped cilantro – this is where the flavor lies.
- Frozen Mixed Veggies – Rinse the mixed veggies under warm water and set aside to drain before adding them to the masala mixture. You can use any combination of frozen mixed vegetables. (See Recipe FAQs below).
*See the recipe card below for full information on ingredients and quantities.*
How to Make Quinoa Pulao with Mixed Vegetables
Cook Quinoa
Make Quinoa Pulao
Add Frozen Veggies & Quinoa
Nisha’s Tips
- Quinoa: First, rinse the quinoa under cold water before cooking. This helps remove its natural bitter coating, known as saponin. Next, cook the quinoa in an Instant Pot or stovetop (see FAQ below for stovetop instructions). Fluff the quinoa and let it cool for 10 minutes before adding it to the mixed veggies.
- Frozen Mixed Veggies: You may use any combination of frozen mixed veggies—mine included carrots, green peas, corn, and green beans. Rinse the frozen veggies under warm water, drain, and set aside.
Serving Suggestions
→ Raita – Serve quinoa pulao with a side of raita. I love making raita with Greek yogurt to boost protein. My favorite raita combo is tomatoes, onion, kala jeera (roasted cumin powder), red chili powder, and salt. Enjoy with a side of achaar (pickle).
→ Add Protein – Prepare a side of grilled chicken, shrimp, eggs, paneer, tofu, or nuts such as cashews or almonds for additional protein.
Storage
Quinoa pulao can be stored in an airtight container in the refrigerator for up to 3 days. When ready to eat, you can also freeze it and microwave it.
Recipe FAQs
Yes, quinoa is naturally gluten-free. This recipe is vegan, too.
In addition to green peas, green beans, carrots, and corn, you may add chopped bell pepper, cauliflower, chickpeas, and broccoli.
Yes, you can use white, red, or black for pulao. However, white quinoa has a milder flavor and allows the dish’s colors to shine, making it a popular choice.
Quinoa Stovetop Instructions: Rinse quinoa under cold water and strain before cooking. Use one part quinoa and two parts water, so in this case, 1 cup quinoa and 2 cups water. Season with salt and cook on low-medium heat for about 15 minutes. After cooking, turn off the stove and let it sit for 10 minutes with the lid on. Fluff it with a fork before serving, and enjoy!
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Quinoa Pulao with Mixed Vegetables
Ingredients
For Quinoa (Instant Pot) – See Notes 2 for Stovetop
- 1 cup uncooked quinoa* , ~ See Notes 1
- 1 1/4 cups water
- 1/2 tsp salt
For Quinoa Pulao
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 3 green cardamom pods
- 4 cloves
- 2 green chilies, chopped
- 1 inch ginger, chopped
- 6 cloves garlic, chopped
- 1 cup red onion, chopped
- 2 cups frozen mixed vegetables, rinsed & drained*, ~ See Notes 3
- 1/2 tsp turmeric powder
- 2 tsp corinader powder
- 1 tsp cumin powder
- 1/4 tsp red chili powder, optional
- 1 tsp Kashmiri red chili powder
- 1/2 tsp garam masala
- add cooked quinoa
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 of a lemon, squeeze
Instructions
- Cook Quinoa. Rinse the quinoa and add it to the Instant Pot along with water. Close the lid. Click HIGH PRESSURE—cook for 1 minute and naturally release. Alternatively, you can cook the quinoa on the stove – see Notes in Recipe Card. Once the quinoa is cooked, fluff with a fork and set aside to cool for 10 minutes.
- Make Quinoa Pulao. Heat a large pan. Once hot, add oil. Once the oil heats up, add the whole spices—cumin seeds, cinnamon stick, bay leaf, green cardamoms, and cloves. Next, add chopped ginger, garlic, and green chilies, and saute for 30-40 seconds.Add red onions and season with a bit of salt. Saute for 2-3 minutes until golden brown.
- Add Frozen Veggies. Now, add drained frozen mixed veggies that have been rinsed under warm water. Saute for 2 minutes. Add your masalas – coriander powder, red chili powder, turmeric powder, cumin powder, Kashmiri red chili powder, and garam masala. Immediately, add 2 tablespoons of water to prevent the spices from burning. Saute for a minute.
- Cooked Quinoa. Next, add cooked quinoa. Season well with salt. Mix well. Garnish with lots of freshly chopped cilantro and freshly squeezed lemon juice. Gently stir. Quinoa pulao is ready! Enjoy with raita and achaar.
Notes
- Quinoa: First, rinse the quinoa under cold water and strain before cooking. This helps remove its natural bitter coating, known as saponin. Next, cook the quinoa in an Instant Pot or stovetop. Fluff the quinoa and let it cool for 10 minutes before adding it to the mixed veggies.
- Quinoa Stovetop Instructions: Rinse quinoa under cold water and strain before cooking. Use one part quinoa and two parts water, so in this case, 1 cup quinoa and 2 cups water. Season with salt and cook on low-medium heat for about 15 minutes. After cooking, turn off the stove and let it sit for 10 minutes with the lid on. Fluff it with a fork before serving and enjoy!
- Frozen Mixed Veggies: You may use any combination of frozen mixed veggies—mine included carrots, green peas, corn, and beans. Rinse the frozen veggies under warm water, drain, and set aside.
- Add Protein – For additional protein, Prepare a side of grilled chicken, shrimp, eggs, paneer, tofu, or nuts such as cashews or almonds. If you’re adding nuts, add them with the whole spices (cumin seeds).
Nisha, I just made this recipe and it’s so tasty! Delicious with yogurt.!
Thanks Ritu. So glad you enjoyed it. Thank you for the comment. 🙂