This dish is the perfect "gateway" recipe for anyone who wants to incorporate more quinoa into their diet without sacrificing the fluffy, aromatic experience of traditional Indian basmati rice. After I shared a peek of this Turmeric Quinoa Rice on my Instagram stories alongside some sizzling sheet pan kebabs, my DMs were absolutely flooded with requests for the recipe!
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I've become a bit of a quinoa fan 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 achieve that perfect "bite" and texture. This Turmeric Rice is just the easiest way to get it on the table daily!
Whether I'm rushing to get a weeknight dinner ready or hosting a casual get-together, this is the one recipe I find myself making on repeat. It is incredibly easy to whip up and versatile enough to fit whatever you have in your pantry, you can keep it simple with water or level up the flavor by using your favorite broth. It's the perfect foolproof addition to your rotation. I am so excited to share my ultimate go-to side dish hoping you will love it as much as we do!
The Golden Ratio
The secret to the success of this dish is the perfect liquid-to-grain ratio. Using the Instant Pot ensures every 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 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 a 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 pick up the large bag of organic white quinoa from Costco. It's high-quality and rinses beautifully. I find that white quinoa blends most seamlessly with the texture of the rice, though you can use a tri-color blend if you want more of a "pop."
- Cumin Seeds: These are essential for that earthy, toasted base. Letting them sizzle in the oil for a few seconds before adding your onions releases the oils and aroma the entire pot.
- Ground Turmeric: A little goes a long way! Just ⅓ teaspoon is enough to give the rice that gorgeous, sunshine-yellow hue without overpowering the delicate scent of the 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
Tips
Here is what I learned from several rounds of recipe testing:
- The "No-Mush" Rule: The 5-minute natural release is crucial. If you quick-release immediately, the grains may not have finished absorbing the steam, leading to a wetter texture.
- Rinse for Flavor: Rinsing the quinoa helps remove the natural coating (saponin) that can sometimes taste bitter. Don't skip this step!
- Liquid Choice: Using bone broth adds a rich, savory depth, but if you're using water, be a little more generous with the salt to make the flavors pop.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Turmeric Quinoa Rice
Equipment
- Instant Pot
Recipe Video
Ingredients
- 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.
Instructions
- 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.
Notes
- Basmati Rice: 1 cup rice to 1.5 cups liquid.
- Quinoa: 1 cup quinoa to 1 cup liquid.
- Jasmine Rice: 1 cup rice to 1 cup liquid.
Protima Advani says
Hi,
Would this recipe work with brown basmati rice as well? How much liquid should I add for the same
Amount of brown basmati and quinoa mix?
Archana Mundhe says
Hi Protima! Yes with brown basmati you need to increase the pressure cook time to 20 minutes. And reduce the water by 1/4 cup as for 1 cup of brown basmati you need only 1.25 cups of water and the quinoa to water ratio is 1:1
Kaz says
Made this to go with the chicken kebabs. It’s wonderful! Absolutely delicious. Came out light and fluffy and perfect.
Archana Mundhe says
Thank you for the lovely feedback! Its my fav meal prep recipe.