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Quinoa pulao on a large serving plate with a large spoon scooping pulao.
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5 from 1 vote

Quinoa Pulao with Mixed Vegetables

An easy weeknight meal, Quinoa pulao with Mixed Vegetables is a nutritious and satisfying meal that's a healthier alternative to vegetable pulao. This dish is flavored with aromatic Indian spices, green chilies, and cilantro.
Prep Time18 minutes
Cook Time12 minutes
Total Time30 minutes
Course: Main Course, Sides & Snacks
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Author: Nisha Kapur

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

  1. 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.
  2. 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!
  3. 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.
  4. 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).

Nutrition

Calories: 329kcal | Carbohydrates: 51g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 431mg | Potassium: 617mg | Fiber: 10g | Sugar: 3g | Vitamin A: 4969IU | Vitamin C: 25mg | Calcium: 103mg | Iron: 4mg