Indian Style Quinoa

indian-style-quinoa1

“Poha” is one of the most popular dishes in Indian breakfast. It is prepared with pressed rice and vegetables. I decided to use cooked Quinoa in place of pressed rice and the result was amazing!

All you need are some vegetables… anything you have on hand will do. I generally include onions, potatoes, carrots, peanuts and peas. You definitely need some curry leaves for a beautiful aroma and juice of fresh lime. Sometimes I add cauliflower and frozen organic corn too. A piece of ginger and jalapeño pepper are optional.

indian-style-quinoa-vegetabls

Coconut oil, salt, mustard seeds and of course turmeric.

indian-style-quinoa-spices

“Tadka”* or Tempering*: Melt coconut oil in a pan.

Add mustard seeds and wait for them to pop. This is a very important step.

indian-style-quinoa-mustard-seeds4

Add curry leaves and jalapeño and cover the pot to prevent splattering of hot oil all over.

indian-style-quinoa-peppers-curry-leaves

Now add chopped vegetables, salt and turmeric. Let them cook.

indian-style-quinoa-add-vegetabes

Add coarsely ground peanuts and cook for a few more minutes until peanuts give off nutty aroma.

indian-style-quinoa-last-ingredients

Finally add frozen peas and cooked quinoa. Stir well to mix with cooked vegetables. Cook for a few more minutes until quinoa is heated through. Add lime juice and Mix well. Garnish with cilantro.

indian-style-quinoa

Serve with your favorite tea. I like it with my caffeine free chai tea!

Here is the recipe for Indian style Quinoa

Prep time: 15 – 20 minutes    Cooking time: 25 min    Servings: 8-10

For “Tadka”* or Tempering*

  • 4 Tbsp. coconut oil (or ghee)
  • 2 tsp. mustard seeds
  • 1 sprig curry leaves (available in Indian grocery store)
  • 1/2 – 1 Jalapeño (chopped into big pieces) (optional)

Veggies

  • 2 medium-sized or 1 large onion (sliced)
  • 2 small or 1 large potato (peeled, quartered and thinly sliced)
  • 1-2 carrots (thinly sliced into rounds or half circles)
  • 1/2 cup frozen peas and/or frozen organic corn (optional)
  • Any other vegetables you have on hand, cut into small pieces – cauliflower works great (optional)

Spices

  • 1 tsp. turmeric powder
  • 1 tsp. or more salt, according to taste
  • 1 inch piece of grated ginger (optional)
  • 1 tsp. maple syrup or sweetener of your choice (optional)

Plus

Method

1. Start with “Tadka” or Tempering*: heat coconut oil to melt in a large pan. Add mustard seeds and wait for them to pop. You might want to cover the pot. Add curry leaves and jalapeño if using. Cover and let them cook for a few seconds.

2. Now add all prepared vegetables, salt, turmeric, ginger and maple syrup if using. Mix well, cover and cook for about 10 minutes or until potatoes are done. Stir a few times during cooking.

3. Add coarsely ground peanuts and cook for a few more minutes until peanuts give off nutty aroma.

4. Add frozen peas, cook for a minute.

5. Finally add cooked quinoa. Stir well to mix with cooked vegetables. Cook for a few more minutes until quinoa is heated through.

6. Add lime juice and mix well.

7. Garnish with cilantro.

8. Serve with hot tea of your choice. I like to eat this with my caffeine free chai tea!

* “Tadka” or Tempering is a cooking method in which cooking oil is heated till very hot and whole spices are added to it and fried. This oil and spice mix is then added as a final touch or in the beginning as in the recipe above. Tadka or tempering extracts the essence, aroma and flavor of spices and herbs.

Note on Tadka/tempering: Do not use olive oil for tempering because tempering requires the fat to be heated till very hot. Use coconut oil, ghee or grape seed oil for tempering.

Do post your comment below. I love hearing from you! Post picture of how your Indian style quinoa turned out.

 

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