Quinoa pulao (Instant pot vegetable quinoa pilaf)

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Put the quinoa in a large bowl, cover with 3 to 4 cups of water, rub well for a few seconds, then drain. Rinse again, repeating three times in total, and drain in a colander. Rinse and chop the vegetables.
2. Instant Pot: select sauté, add the oil, then the whole spices. When they sizzle, add the onion and chilies and sauté for 2 minutes until transparent.
3. Sauté the ginger garlic paste for 30 seconds, then stir in turmeric, salt, red chilli powder, garam masala, mint and the mixed vegetables. Sauté until the tomato breaks down.
4. Add the quinoa and sauté for 30 seconds. Press Cancel, pour in the water and mix well, scraping up any stuck bits. Cover and set the steam release valve to sealing.
5. Pressure cook for 1 minute in a new Instant Pot, or 2 to 3 minutes in an old one. Let the pressure release naturally before opening the lid.
6. Let it cool slightly, then taste and adjust the salt and lemon juice. Stir gently when hot.
7. Stovetop: heat the oil in a pot over low to medium heat and add the whole spices. When they sizzle, add the onion and chilies and cook until golden or transparent.
8. Add the ginger garlic paste and fry until fragrant without burning. Lower the heat and stir in salt, garam masala, turmeric and chilli powder.
9. Add the chopped vegetables and mint and stir fry for 60 seconds. If using tomato, cook until it breaks down and becomes mushy.
10. Add the drained quinoa and sauté for 30 to 60 seconds. Pour in the water, stir well and taste, adding more salt if needed.
11. Bring to a rolling boil over high heat, then reduce to medium and cook until the quinoa is tender and has absorbed all the water.
12. Cover, reduce to low and rest for 5 to 7 minutes. Add lemon juice if desired.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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