Description
A delightful curried quinoa dish packed with nutrients, perfect for quick lunches, light dinners, or picnic treats.
Ingredients
- 1 cup quinoa, rinsed
- 1 tablespoon oil (olive or neutral)
- 1 teaspoon cumin seeds
- 1 medium onion, chopped
- 1 tablespoon garlic paste (or 4–5 minced cloves)
- 1 tablespoon ginger paste (or 1 inch fresh ginger)
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili flakes (optional)
- 1 medium tomato, diced
- 1 medium carrot, chopped
- ½ cup green peas (fresh or frozen)
- Salt, to taste
- 2 cups water
- Fresh cilantro, for garnish
- Lemon wedges, optional
Instructions
- Rinse quinoa thoroughly under cold water to remove bitterness.
- Heat oil in a saucepan, add cumin seeds, and sauté until they sizzle.
- Add chopped onion and cook until golden and translucent.
- Stir in garlic and ginger paste, and sauté until aromatic.
- Add diced tomato, cooking until soft and pulpy.
- Stir in curry powder, turmeric, coriander, chili flakes, and salt. Toast spices briefly.
- Add chopped carrot and peas, stirring to coat with spices.
- Mix in rinsed quinoa and water. Stir and bring to a boil.
- Reduce heat, cover, and simmer for 15–18 minutes, until liquid is absorbed and quinoa is fluffy.
- Let rest covered for 5 minutes. Fluff with a fork, garnish with cilantro, and serve with lemon wedges.
Notes
Feel free to adjust the spices according to your taste. Add crunch with nuts like cashews or almonds. Customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian