Meatless Monday : Lemon Quinoa
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I was so inspired by Anjana of Happy and Harried, when she guest blogged the Lemon Rice at my space, that I wanted to try them immediately but with my own twist. So here i went all bold and beautiful with gorgeous Quinoa.
The best thing about this seed is that it is bland and nutty at the same time and picks up any flavor immediately. For the longest time, I wanted to try this dish which was already cooked in my head. You know what I mean! So I followed Anjana’s recipe to the core and subbed the rice with cooked Quinoa. Oh my God, it blended so well. I am going to experiment the same base with more whole grains like millet, barley and cracked wheat. I just love the lemon flavor in summers. Such a light and refreshing flavor.
Here is how I made it! Copy – pasting the recipe as is and illung the rice bowl
With quinoa bowl ;).
Ingredients :
Quinoa – 1&1/2 cup, cooked
Oil – 1/2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Whole red chilies – 2
Curry leaves – a few
Grated ginger – 1/2 tsp
Asafoetida (Hing) – a pinch
Turmeric powder – 1/4 tsp
Cumin powder – 1/4 tsp
Lemon – 1, large
Salt – as per taste
Peanuts – a few, dry roasted (optional)
Method :
Quinoa : if you have cold cooked quinoa, then microwave it till it’s nicely warmed.
Heat oil in a pan. Add the mustard seeds, urad dal, chana dal, red chilies and curry leaves. The mustard seeds will start to sputter and the lentils will turn a lovely light golden color.
Now add the ginger, asafoetida, turmeric powder and cumin powder and mix well.
Add the juice of one lemon and salt to taste (remember to account for the amount of quinoa to be used). Remove from heat once the lemon juice is just heated.
Gently fold in the warm quinoa so that the lemon mixture coats the quinoa evenly. Garnish with roasted peanuts.
That’s it! Just pick up your spoon and dig in :).
Happy Monday,
Sonal
If I were that quinoa I would be really proud to be seasoned as you did… I’ve never tasted curry leaves… I’m wondering how can be the taste, maybe more delicate than the powder???
It looks and sounds fabulous, Sonal 🙂
Sonal, this looks really lovely – what a great twist on the rice. I have yet to cook with quinoa but with the warmer weather coming, I am going to give it a try!
Will look forward to your review Selma :).
going to try quinoa soon and this sure is a good recipe to start with! 🙂
You will love it 🙂
Brilliant twist on lemon rice!
:)).
I’ve got my spoon and I’m ready…delicious!
Dig in then girl friend 🙂
Niice. Quinoa cooked in an indian way. Musst try. I am currently trying to cut off all whites in my diet. So i have very little options, i will try this. Never had quinoa before though.
Sadia, you will love it! I am making a sprout and quinoa chaat now for lunch!
Oh woow niice! 🙂
That looks good, Sonal. Goes to show really how versatile our traditional recipes are!
Absolutely!
Lovely Sonal 🙂 xx
Thanks Elaine :).
Really fresh & lovely take on a classic recipe x
Thanks Deena :).
Today I made mixed sprouts and Quinoa Bhel for lunch, a post for another day! Super yummm just like Indian chaats!
I’ve yet to try cooking quinoa, but now with the warmer weather approaching, this recipe sounds just the ticket, especially if like you say, you’ve already got some leftover quinoa. The colors are vibrant with that red chilli, wow! I expect it’s pretty spicy? Thanks for sharing.
Loretta, I didn’t break the red chillies so it wasn’t too spicy. But if you add the broken chillies, it will add to the spiciness. I bet you will love this :).