This dish is the perfect “gateway” recipe for anyone who wants to incorporate more quinoa into their diet without sacrificing the fluffy and aromatic experience of traditional Indian basmati rice. After I shared a peek of it Turmeric Quinoa Rice on my Instagram stories along with some sizzling sheet kebabs, my DMs were absolutely flooded with requests for the recipe!
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I’ve become a bit of a fan of quinoa because it’s so versatile. It has a unique “pop” and texture that works in almost anything. I use it in everything from desserts, like my quinoa protein balls to mixing it into masala chicken burger patties to get that perfect “bite” and texture. This Turmeric Rice is just the easiest way to bring it to the table every day!
Whether I’m rushing to whip up a weeknight dinner or hosting a casual get-together, this is the one recipe I find myself making over and over again. It’s incredibly easy to whip up and versatile enough to match whatever you have in your pantry, you can keep it simple with water or boost the flavor by using your favorite broth. It’s the perfect foolproof addition to your rotation. I am so excited to share my ultimate side dish in hopes that you will love it as much as we do!
The Golden Ratio
The secret to the success of this dish is the perfect ratio of liquid to grain. Using the Instant Pot ensures that each grain is distinct and fluffy, never mushy. I personally prefer a 2:1 ratio of rice to quinoa (1 cup rice to ½ cup quinoa). It keeps the texture very close to the traditional pulao. However, if you are a quinoa lover, you can absolutely go 1:1 and use ¾ cup of each!
Ingredients
To get that perfect texture and flavor, here are a few things to keep in mind about the star ingredients in this dish:
- Rice: For the most aromatic and fluffy results, use high-quality, long-grain basmati rice. Look for “aged” basmati if possible, as the grains stay separate and don’t break as easily when fluffed.
- Organic quinoa: I always grab the big bag of organic white quinoa from Costco. It is of high quality and rinses beautifully. I find that white quinoa blends the most smoothly with the texture of the rice, although you can use a three-color mix if you want more “pop.”
- Cumin seed: They are essential for that earthy and toasty base. Letting them sizzle in the oil for a few seconds before adding your onions releases the oils and aromas throughout the pot.
- Art Turmeric: A little goes a long way! Just â…“ teaspoon is enough to give the rice that gorgeous sunny yellow hue without overpowering the delicate aroma of cumin and basmati.
- Low sodium chicken bone broth: This is my favorite liquid to use because it adds a savory richness that water just can’t match. If you are keeping it vegetarian, a good quality vegetable broth works wonders. Of course, water is perfectly fine too; just remember to be a bit more generous with your salt!
How to make turmeric quinoa rice
Aids
Here’s what I learned from several rounds of recipe testing:
- The “No-Mush” Rule: The natural release of 5 minutes is crucial. If you release quickly immediately, the grains may not have finished absorbing the steam, leading to a wetter texture.
- Rinse for Taste: Rinsing the quinoa helps to remove the natural coating (saponin) which can sometimes have a bitter taste. Do not skip this step!
- Liquid Option: Using bone broth adds a rich, savory depth, but if you’re using water, be a little more generous with the salt to bring out the flavors.
★ Have you tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick photo and upload – I’d love to see your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means a lot to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Turmeric Quinoa Rice
Learn how to make the perfect Turmeric Quinoa Rice in an Instant Pot. Using a lean water-to-grain ratio, this simple Indian-inspired side dish is fluffy, vibrant and versatile. Use water or broth for a quick and healthy meal addition.
Portions: 6
Calories: 205kcal
Instructions
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Combine the rice and quinoa and rinse 2 to 3 times until the water runs clear. Drain well and set aside.
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Set the Instant Pot to ‘Sauté’ mode. Once preheated (about 2-3 minutes), add the oil and cumin seeds. Let them steal.
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Add the diced onion, the turmeric and sauté for about 2 minutes until translucent.
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Stir in the rinsed rice and quinoa, salt and broth. Give it a quick stir.
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Close the lid and Pressure Cook for 5 minutes.
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Once the timer goes off, allow a 5 minute Natural Pressure Release.
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Open the pot, let the rice sit for another 5 minutes to firm up, and then gently fluff with a fork.
Notes
Standard Ratios for the Instant Pot:
- Basmati Rice: 1 cup rice to 1.5 cups liquid.
- Quinoa: 1 cup quinoa to 1 cup liquid.
- Jasmine Rice: 1 cup of rice to 1 cup of liquid.
Nutrition
Calories: 205kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Saturated fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 415mg | Potassium: 211mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg