I simply love one pot meals since they’re easy to make and perfect for those busy weeknight dinners. Being an Indian, khichdi will always be my comfort food. It was the go-to meal in our family whenever someone was feeling under the weather or whenever we wanted something healthy and wholesome.
With one-pot meals, I love experimenting with flavors and ingredients to give a new life to classic dishes. Putting a new spin on the khichdi I grew up loving, here’s the recipe for Quinoa Coconut Khichdi – also one of my favorite and easy-to-make vegan recipes.
STEP BY STEP VIDEO:
This khichdi is perfect straight out of the Instant Pot as a super simple meal that’s still packed with flavor! However, I like my quinoa coconut khichdi with some simple accompaniments like kale chips, yogurt, and a side salad. Serve it hot and fresh, and enjoy this deliciously healthy vegan meal!
This Instant Pot Quinoa Coconut Khichdi
✔️ is packed with protein
✔️ is healthy and wholesome
✔️ is vegan and gluten-free diet
✔️ is ready under 20 minutes
This vegan Quinoa Coconut Khichdi is an easy to make one pot meal that's perfect for those busy weeknight dinners. Coming together in under 20 minutes in the Instant Pot and packed with proteins, it has all the nutrients and energy that you're looking for! Perfect by itself or paired with some simple accompaniments like kale chips and yogurt, this dish is my favorite twist on the khichdi I grew up loving!
- 1 cup quinoa , washed and rinsed
- ½ cup yellow moong dal (petite split yellow lentils) , soaked for 1 hr
- 1 cup mixed vegetables , carrots, peas, edamame, corn
- 1 medium onions , finely chopped
- ¼ cup spinach , chopped
- 7-8 strands cilantro , tied with a string
- 2 tbsp coconut oil , or ghee
- ¼ cup coconut milk
- 1½ cup water
- 1 tsp ginger , minced
- 1 tsp garlic , minced
- 1 tsp green chilies , finely chopped
- 1 tsp cumin seeds
- 2 dried red chilies
- 1 ½ tsp red chili powder
- ¾ tsp turmeric powder
- ½ tsp garam masala
- 1 tsp lemon juice , optional
- salt , to taste
- 1 cup mixed vegetables , cucumber, onions, radish, carrots, tomatoes, green chilies (finely chopped)
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- salt , to taste
- ½ tsp black pepper
- 7-8 basil leaves
- kale chips
- yogurt , of your choice
Turn on saute mode in the Instant Pot and add in the oil. When the oil begins to shimmer, add in your cumin seeds, dried red chili, ginger, and garlic.
Then, add in the onions and saute until they are translucent.
Now, add in all the vegetables, spices, quinoa, yellow moong dal, spinach, coconut milk, water, and salt. Mix them together and then add in the cilantro bunch.
Put the lid on and pressure cook for 4 minutes on high in manual mode and then quick release after 10 minutes.
Remove the cilantro bunch.
If needed, adjust the consistency by adding some more water and cooking on saute mode.
Mix in the lemon juice and your Quinoa Coconut Khichdi is ready!
For the salad, mix everything together.
All the instructions are the same as above, except step 4. In that step add an additional ½ cup of water and then pressure cook for 1 whistle on high flame and 1 whistle on medium flame.
- If you don't have coconut milk then use water instead and add 2-3 tbsp of grated or desiccated coconut (fresh or frozen).
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DID YOU MAKE THIS RECIPE?
I’d love to hear how the recipe turned out and what you think in the comment section below. Let me know if you’ve got any tips to share, or did you try any more twists to my recipe. Find me on and share your creation with me!