The Kitchen
Turmeric Quinoa Rice
Learn how to make the perfect Turmeric Quinoa Rice in an Instant Pot.
Ingredients · Servings 6
- 1 cup Basmati rice
- ½ cup quinoa (organic white)
- 1 tablespoon avocado oil (or ghee)
- 1 teaspoon cumin seeds
- ½ cup yellow onion (finely diced)
- ⅓ teaspoon ground turmeric
- 1 teaspoon kosher salt (add a bit more if you are using water instead of broth)
- 2 cups low-sodium chicken bone broth (or sub with vegetable broth or water.)
Method · 20 min
- Combine the rice and quinoa and rinse 2 to 3 times until the water runs clear. Drain thoroughly and set aside.
- Set the Instant Pot to 'Sauté' mode. Once preheated (about 2–3 mins), add the oil and cumin seeds. Let them sizzle.
- Add the diced onion, turmeric and sauté for about 2 minutes until translucent.
- Stir in the rinsed rice and quinoa, salt, and broth. Give it a quick stir.
- Close the lid and Pressure Cook for 5 minutes.
- Once the timer goes off, allow a 5-minute Natural Pressure Release.
- Open the pot, let the rice sit for another 5 minutes to firm up, and then gently fluff with a fork.
Using a foolproof water-to-grain ratio, this simple Indian-inspired side dish is fluffy, vibrant, and versatile. Use water or broth for a quick, healthy meal addition. Once preheated (about 2–3 mins), add the oil and cumin seeds.
Add the diced onion, turmeric and sauté for about 2 minutes until translucent. Stir in the rinsed rice and quinoa, salt, and broth.
Close the lid and Pressure Cook for 5 minutes. Once the timer goes off, allow a 5-minute Natural Pressure Release.
Open the pot, let the rice sit for another 5 minutes to firm up, and then gently fluff with a fork.
