Lemon and Vegetable Quinoa

This is our favorite quinoa recipe since we are big fans of lemon rice. Here I have made the lemon quinoa in Mysore lemon rice style by adding onions and ground paste. I have also added some vegetables to make it more filling.

1. Cooked quinoa, 2 cups.
2. Juice of one big lemon.
3. Green chilies, 2-3 depending upon preferred spice level.
4. Ginger, a small piece.
5. Mint leaves, a handful.
7. Chopped cilantro for garnishing.
8. Chopped vegetables like carrots, green beans, peas etc. 1 cup.
9. Mustard seeds, 1/2 teaspoon.
10. Urad dhal, 1/2 teaspoon.
11. Channa dhal, 1/2 teaspoon.
12. Peanuts, 1 tablespoon.
13. Curry leaves, a few.
14. Broken dried red chilies, 2.
15, Turmeric powder, 1/4 teaspoon.
16. Salt, as per taste.
17. Hing, a pinch.
18. Diced onions, 1/2 cup.

Grind the green chilies, ginger, and mint leaves into a fine paste and keep aside. Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Then add the urad dhal, channa dhal, curry leaves, peanuts, broken dried red chilies and fry for a few seconds until the dhals turn brown.  Add the diced onions and saute for a few minutes until they are translucent. Now add 1/2 cup of water along with the ground paste, turmeric powder, hing, lemon juice, and the chopped vegetables and cook for around 5 minutes until the mixture thickens.  Add the cooked quinoa and the required amount of salt and mix well. Let it sit under low flame for 5 minutes and switch off the stove. Garnish with chopped cilantro and serve with chips and pickle.

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