After seeing a huge number of Indianized recipes made with Quinoa by the talented chefs at A2Zvegetariancuisine. I thought of making this nimmakaya pulihora or lemon quinoa. I’m extremely happy to say that the end result was awesome. I enjoyed it thoroughly for lunch, it’s a very filling and yummy dish.
Quinoa – 1 cup
Roasted peanuts – 2tbsp
Chana dal – 1tsp
Urad dal – 1tsp
Mustard seeds – 1tsp
Hing – ¼tsp
Curry leaves – 6-8
Dry Red Chilies – 2
Green chilies – 2, slit vertically
Turmeric – ½ tsp
Lemon/ Lime juice – 2tbsp or more to taste
Salt – to taste
- Cook quinoa according to package directions; 1 cup quinoa to 2 cups water. Add turmeric, 1tsp oil & salt to cooked quinoa, gently toss and set aside to cool.
- In a small saucepan, heat 2tsp oil and add the tempering ingredients: chana dal, urad dal, mustard seeds, red chilies, hing and curry leaves. Once the seeds start to splutter add the roasted peanuts and green chilies, sauté for a minute and add this to cooked quinoa.
- Squeeze the lemon juice and gently mix to combine all the ingredients, make sure not to make quinoa mushy. Enjoy with a dollop of yogurt.