Indian quinoa

    50 min

    Here's an adapted Indian rice recipe using quinoa. I found that the flavours really blend well and adds another dimension to quinoa.

    3 people made this

    Serves: 4 

    • 170g quinoa
    • 500ml water
    • 2 teaspoons sunflower oil
    • 1/2 teaspoon asafoetida
    • 1 teaspoon mustard seeds
    • 1 teaspoon gram lentils
    • 1 green chilli, chopped
    • 8 to 10 fresh curry leaves
    • 1 lemon, juiced
    • 1 teaspoon turmeric
    • 1/2 teaspoon salt
    • 1 small bunch fresh coriander, chopped

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Cook the quinoa in the water till tender. Drain any excess water and keep aside to cool.
    2. Heat the oil in a pan; add the asafoetida followed by mustard seeds. Once the mustard seeds start sputtering, add the gram lentils, green chilli and the curry leaves. Stir continuously and cook until the gram lentils change in colour.
    3. Add the lemon juice, salt and turmeric; mix well. Remove from heat.
    4. Mix the above with the quinoa. Taste and adjust the salt and lemon juice to your taste.
    5. Garnish the lemon quinoa with fresh coriander and serve hot.

    See it on my blog

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