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    Profusion Curry » Dinner

    Instant Pot Quinoa Pilaf

    Published: Jun 24, 2018 · Modified: Oct 20, 2022 by Prajakta Sukhatme · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    Instant Pot Quinoa Pilaf is a delicious meal full of healthy nutritious ingredients. This meatless meal is high in protein and super easy to make. One of my favorite weeknight dinners for all worthy reasons.

    Superfood Curried Quinoa Pilaf

    Recipe Highlights

    It takes less than 20 minutes to make this complete meal from start to finish. This quinoa recipe is Vegan, Glutenfree and Soy free Recipe. Stove top and Instant Pot Instructions are included. This vegetarian quinoa pilaf is perfect for weekday dinner, quick lunches or meal preps. It can easily be enjoyed as a side dish or as a tasty one-pot meal.

    Jump to:
    • Eat Colorful Veggies
    • Simple Healthy Homemade Meals
    • Using Seasonal Produce
    • Best Vegetable Quinoa Pilaf
    • Quinoa Pilaf in Instant Pot
    • Ingredients
    • How to Make 
    • Storage
    • Serving Suggestions
    • Instant Pot Quinoa Pilaf

    Eat Colorful Veggies

    Eating colorful veggies in a one pot complete meal is becoming my new obsession I must say. I also prefer to rotate the dinner preparations amongst the various grains. We like it change it up between quinoa, white rice, brown rice, cauliflower rice to name a few. It makes dinners interesting to say the least. Limiting the grains and carbs is one goal of my healthy meal planning.

    Superfood Curried Quinoa Pilaf

    Simple Healthy Homemade Meals

    No more boring , same old dinners when you change things up wisely. At ProfusionCurry, feeding dense nutritional meal that incorporates rainbow colors and yet delicious is what we always striving to do.

    Adding Turmeric and curry powder kicks up the flavors another notch and improve the health benefits. This is one of the recipes that does exactly that.

    Using Seasonal Produce

    Adding seasonal veggies like Asparagus in spring and squash in fall season also is key to meal planning. Seasonal vegetables are abundant in supply and using them accordingly helps us stay true to nature in that sense. I often make a big batch of this Superfood Curried Quinoa Pilaf for dinner and the leftovers make a great lunch option too.

    Superfood Curried Quinoa Pilaf

    Best Vegetable Quinoa Pilaf

    This Superfood Curried Quinoa Pilaf gives you that pungent spicy Indian flavor you crave, only with lighter, digestive-friendly ingredients. Asparagus and other colorful veggies boast a long list of health benefits including powerful antioxidants.

    I have used diced red pepper and zucchini that provide a potent dose of vitamin C. Chopped onions and garlic provide range of health benefits like cholesterol reductions and anti-inflammations. The virgin, unrefined coconut oil increases digestion, and helps our bodies to absorb fat-soluble vitamins.

    This satisfying, vitamin-packed Superfood Curried Quinoa Pilaf offers a complete meal by itself or you can pair it with any gravy as a side dish. It’s delicious enough to savor as a weekend treat, but it also takes less than 20 minutes to cook, making it an option for a hearty weekday dinner.

    Quinoa Pilaf in Instant Pot

    I always used to make quinoa in regular sauce pan on regular stove top. Of lately, I have been using my Instant Pot to make quinoa as well. It cooks very quickly under pressure and without much of baby sitting.

    I prefer cooking quinoa in Instant Pot since I am noticing that clean up is much easier especially if there are in spills on the stove top grids (it happens trust me 😉

    Superfood Curried Quinoa Pilaf

    To ensure quinoa and veggies don’t get overtly mushy, I prefer to cook them separately. It doesn’t need much more time and both veggies and quinoa keep their perfect texture. So you cook veggies first , take them out and then cook quinoa . Once done, you combine both of them and your perfectly cooked dish is ready. 20 minutes from start to finish to healthy, comforting warm meal.

    Let’s get cooking this Superfood Curried Quinoa Pilaf – clean eating and allergy friendly take on fusion Indian food.

    Ingredients

    Oil : I used coconut oil. You can skip using oil for WFPB cooking.
    Quinoa : You can use red, white or mix dry quinoa rinse it well to avoid bitterness
    Liquid :  Use low sodium vegetable broth or water
    Vegetables :  I used onions, bell peppers, zucchini and asparagus. You can use which ever vegetables you like
    Seasoning : For earthy mild flavors, use  Curry Powder and Turmeric Powder
    Other Ingredients : Salt, pepper and fresh lemon juice

    How to Make 

    In a mesh strainer, thoroughly rinse quinoa until it rinses clear of any foaming.

    Turn the IP on Sauté mode medium heat. Add 1 Tbsp. of coconut oil. Once heated, add in your chopped onion and garlic. Sauté for few minutes stirring frequently. Once you smell fragrance of onions and garlic, add all other chopped vegetables.

    Season with salt, 1 tbsp. of curry powder and 1 tsp. of turmeric, and stir to thoroughly combine. Continue to stir the veggies occasionally for about 3-5 mins till they get tender. Turn off the IP. Remove the veggies on the separate plate.

    Turn the Instant Pot back on Sauté mode Medium. Coat the bottom of the main pot with a 1 tbsp. of coconut oil. Add in your rinsed quinoa and lightly ‘toast’ your quinoa until all water has evaporated. This will help quinoa from becoming mushy.

    When quinoa appears to be toasted, add in 2 cups of vegetable broth (or water) . Mix well. Cancel Sauté. Close the lid. Choose MANUAL 1 Min. Vent Sealed. IP will come to pressure and finish  pressure cooking. It will beep when it’s done cooking. Wait for keep warm timer for 5 minutes and then release leftover pressure. Open the lid.

    Combine the cooked quinoa and sautéed veggies. Squeeze in juice of ½ a lemon. Fluff the quinoa with fork so the grains separate well.

    Adjust seasonings as needed. Enjoy your delicious creation.

    Superfood Curried Quinoa Pilaf

    Storage

    Store leftover quinoa pilaf in a sealed container in the refrigerator for 3-5 days.

    Quinoa pilaf will freeze nicely! Seal it into freezer bags, and store it for up to 3 months.

    Serving Suggestions

    Quinoa pilaf pairs well with various curry recipes. You can use it as a base for buddha bowl type of lunches too.

    I also like to serve it as a side to many meals including Creamy Tomato Soup, Carrot Ginger Soup and Creamy Mushroom Soup to make it filling.

    Serve it as a side to Air Fryer Cabbage Steaks for vegan dinner. You can also use it as a main meal. Add a side of Air Fryer Garlic Toast , Avocado Toast or Air Fryer Naan Pizza.

    We like to spice things up at dinner table by bringing in different cuisines and flavors from around the world. Be sure to check these amazing variety of recipes. We are sure you will have a rocking , healthy home made dinners every night.

    • Creamy Vegan Corn Chowder
    • Delicious White Beans and Spinach Soup
    • Asparagus Broccoli Soup
    • Incredibly delicious Vegetarian Bean Chili
    Is quinoa pilaf healthy?

    The use of nutrient rich quinoa provides us with a protein rich and anti-inflammatory base in the meal. You can adjust the veggies based on what’s good in the season. Seasoning used is very simple but SO flavorful and earthy. Turmeric , a known anti-inflammatory superfood gives it the perfect golden hue. Curry powder gives a balanced and deep earthy flavors without making it spicy.

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    If you make this Instant Pot Quinoa Pilaf Recipe , do let us know how you like it by ★ star rating it and leaving a comment below.

    Superfood Curried Quinoa Pilaf

    Instant Pot Quinoa Pilaf

    Prajakta Sukhatme
    Quinoa Pilaf is easy vegetarian side dish that is high in plant protein and full of savory flavors. This 20 minute recipe is easy, Vegan, Glutenfree and Soy free.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Colorful Salads
    Cuisine American
    Servings 4 cups
    Calories 279 kcal

    Ingredients
      

    • 2 Tablespoon coconut oil or olive oil
    • 1 cup dry quinoa rinsed well
    • 2 cups of low sodium vegetable broth or water
    • 1 medium red onion finely diced
    • 1 red bell pepper diced
    • 1 medium zucchini ; diced
    • 2 cups asparagus edges trimmed and cut into little pieces
    • 1 Tablespoon Curry Powder
    • ½ teaspoon Turmeric Powder
    • 2 Tablespoon lemon Juice
    • Salt and pepper adjust to personal taste

    Instructions
     

    Prepare Quinoa

    • In a mesh strainer, thoroughly rinse quinoa until it rinses clear of any foaming.

    Instant Pot Quinoa Pilaf

    • Turn the Instant Pot on Sauté mode medium heat. Add oil. Once heated, add in your chopped onion and garlic. Sauté for few minutes stirring frequently.
    • Add garlic and all other chopped vegetables. Season with salt, curry powder and turmeric powder, and stir to thoroughly combine. Continue to stir the veggies occasionally for about 3-5 mins till they get tender. Turn off the Instant Pot. Remove the veggies on the separate plate.
    • Turn the InstantPot back on Sauté mode Medium. Coat the bottom of the main pot with a 1 tbsp. of coconut oil. Add in your rinsed quinoa and lightly ‘toast’ your quinoa until all water has evaporated. This will help quinoa from becoming mushy.
    • Add in 2 cups of vegetable broth (or water) . Mix well. Cancel SUAUTE. Close the lid. Choose MANUAL 1 Min. Vent Sealed. Once it is done cooking, wait for keep warm timer for 5 minutes and then release leftover pressure. Open the lid.
    • Combine the cooked quinoa and sautéed veggies. Squeeze in juice of ½ a lemon. Fluff the quinoa with fork so the grains separate well.
    • Adjust seasonings as needed. Serve warm and Enjoy !

    Skillet Quinoa Pilaf on Stove Top

    • Add oil in a large skillet. Add in your chopped onion and garlic. Sauté for few minutes stirring frequently. Add garlic and all other chopped vegetables. Season with salt, curry powder and turmeric powder and stir to thoroughly combine.
    • On Medium heat, continue to stir the veggies occasionally for about 5 minutes till they get tender. Turn off the heat. Remove the veggies on the separate plate.
    • Coat the bottom of the pan with oil. Add in your rinsed quinoa and lightly ‘toast’ your quinoa until all water has evaporated. This will stop quinoa from becoming mushy.
    • When quinoa appears to be toasted, add in 2 cups of vegetable broth (or water) and bring it to a boil.
    • Once boiling, cover the pot with lid and reduce heat to low, cooking for 10 minutes. Most of water will be absorbed when finished and you should see the small rings around the quinoa grains.
    • Combine the cooked quinoa and sautéed veggies. Squeeze in juice of ½ a lemon. Fluff the quinoa with fork so the grains separate well.
    • Adjust seasonings as needed. Enjoy your delicious creation.

    Nutrition

    Serving: 1cupCalories: 279kcalCarbohydrates: 40gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gSodium: 193mgFiber: 7gSugar: 5g
    Did you make this recipe?Mention @ProfusionCurry or tag #ProfusionCurry!

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    Comments

    1. monica

      March 28, 2019 at 12:44 am

      How much garlic? It’s not listed in the ingredients.

      Thanks!

      Reply
      • admin

        March 28, 2019 at 1:16 am

        2 cloves of garlic minced . Thanks

        Reply
    2. Siobhan

      February 13, 2019 at 10:23 pm

      Loved the curried quinoa pilaf.

      Reply

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