Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1~2 Dry Red Chili
- 8~10 Curry leaves
- 1 Small Onion, chopped
- 2 Green Chilies, slit
- 1 Medium Potato, boiled and diced
- 3 tbsp Roasted Peanuts, coarsely ground
- 1 tbsp Lemon/ Lime juice (optional)
- To taste Salt
Instructions
- Combine quinoa and 2cups of water in a medium saucepan. Bring the mixture to a boil, lower the heat and cook covered for 18~20 minutes or until all the water is absorbed and quinoa is cooked through. Set aside to cool slightly.
- Heat oil in a pan, add mustard and cumin seeds. Once the seeds start to splutter, add the dry red chili and curry leaves. Next add onions and green chilies, saute till onions turn translucent.
- Next add the potato and cook for 2~3 minutes.
- Stir in the cooked quinoa, salt and lemon juice (if using). Mix well and cook for 3~4 minutes.
- Finally add the ground peanuts, mix well and turn off the heat. Serve hot with a pickle on the side, if desired.
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