QUINOA CURD RICE (QUINOA WITH SEASONED YOGURT)

Nothing special, just a simple lunch that I prepared for me  when hubby had a business lunch and the little ones were at the daycare.  Seasoned curd rice is my ultimate comfort food and sometimes I make this barley, wheat rava, quinoa etc. Love this anytime of the day with just pickle.

Ingredients:
1. Quinoa, 1 cup, washed and cooked according to package instructions.
2. Yogurt/curd, 1-1/2 cup.
3. Mustard seeds, 1/2 teaspoon.
4. Cumin seeds, 1/2 teaspoon.
5. Green chilies, 2, slit into two.
6. Diced ginger, 1/2 tablespoon.
7. Salt as per taste.
8. Asafetida (hing), a pinch.

Preparation:
Mix the cooked quinoa, yogurt, and salt. If needed a little water can be added to get the desired consistency. In a small pan, add a tablespoon of oil and let the mustard seeds splutter once the oil is hot. Add the cumin seeds now and fry a few seconds and then add the ginger, green chilies, and hing, fry for a few seconds (with caution as the chilies and ginger may splutter) and turn off the stove. Pour the hot seasonings over the curd rice and mix well. Garnish with chopped cilantro and serve with pickle.