Pour quinoa to a large bowl and pour 3 to 4 cups of water. Rub them well for a few seconds and drain the water.

Pour more water and rinse them again. I rinse them thrice. Lastly drain them to a colander and set aside. Rinse and chop all the veggies.

Press saute button and pour oil to the steel insert. Add all the whole spices. When they sizzle, add onions and chilies. Saute until transparent for 2 mins.

Saute ginger garlic paste for 30 seconds and stir in turmeric, salt, red chili powder, garam masala, mint and mixed veggies. Saute until the tomatoes breakdown.

Add quinoa and saute for 30 seconds. Press Cancel and pour water. Mix well to release any bits of food stuck. Cover the IP and position the steam release valve to sealing.

Pressure cook for 1 min in new IP or 2 to 3 mins in old IP (read notes). Let the pressure drop naturally before opening the lid.

Let the quinoa pulao cool down slightly. Taste test and add more salt and lemon juice before serving. Do not stir a lot when it is hot.

On a low to medium flame heat oil in a pot. Add all the whole spices.

When they begin to sizzle add sliced or chopped onions and chilies. Saute until they turn golden or transparent.

Add ginger garlic and fry until you get a nice aroma. Do not burn. Reduce the heat and stir in salt, garam masala, turmeric and chilli powder.

Add the chopped veggies and mint. Stir fry for 60 seconds. If using tomato then saute until they break down and turn mushy.

Transfer drained quinoa and saute for 30 to 60 seconds. Pour water and give a good stir. Taste test and add more salt if needed.

Bring the water to a rolling boil on a high heat & then reduce the flame to medium. Cook until the quinoa turns tender and absorbs all the water.

When quinoa is cooked fully they look transparent. Cover and reduce the flame to low. Let the quinoa pulao rest on the stove for 5 to 7 mins. Squeeze some lemon juice if desired. Serve with raita.