Place the rinsed quinoa and water in the Instant Pot liner. Cook on high pressure for 1 minute and then quickly release all pressure.
Stir in evaporated milk, condensed milk, and cardamom, and saffron (along with the soaking milk if using.)
Serve hot, or chilled. If you chill this, the porridge may thicken and you may need to add a little milk to it just before serving.
If you are using the nuts, you can either chop and add those once the porridge is done just as they are, or you can sauté those in a pan with a little butter or ghee (link to my recipe) before adding to the finished porridge.
This will last 3 or 4 days.
Use the Instant Pot Mini or double up on the quinoa so you don't get the burn message.
If you chill the Quinoa Kheer, it will thicken, add milk before serving to loosen it up.
This would be delicious in a salad. Or, you can make my Tabouli and use quinoa instead of hemp hearts.