Of late, talented food blogger Sonal, of simplyvegetarian777 has been trying to convert us to ‘cult of Quinoa’. One dish at a time. Having tried it a few years ago, both V and I had not really been impressed by it, and so it became one of those things lying buried deep in the back of the store cupboard. But seeing the variety of quinoa recipes Sonal has been coming up with of late, we were tempted to try again.
I love citrus flavours and I love the south indian lemon rice, with its tangy hits of lemon, with the earthiness of the peanuts and the wonderful aromas of the curry leaves. And when Sonal came up with a Lemon Quinoa recipe, I knew we just had to try it. And the results were fabulous. We are now the latest acolytes to the cult, and quinoa is a regular rice-substitute on our menu. I’ve even had it plain, as an accompaniment to chinese and indian curries. But this recipe stands out as an all-time favourite.
Here is the recipe, which I’ve copied from Sonal’s blog.
- 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 small handful, dry roasted
- 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. Mix in the roasted peanuts.
- Garnish with fried curry leaves and serve