From the frequency of quinoa recipes getting posted on my blog, most of my readers would have guessed how much I love this ingredient. It can be used in a lot of different ways and I love the way it absorbs the flavors of the dishes it’s used in. Today I am sharing an Indian-style quinoa recipe- curried quinoa with vegetables. It can be served in the main course and also as a hearty salad
Ingredient notes and substitute suggestions
Quinoa: Use any variety of your choice- white, red, black, or rainbow.Vegetables: I have used green peas, carrots, French beans, potatoes, and cauliflower. Feel free to use vegetables of your choice. Water: Vegetable stock can also be used for cooking quinoa. It will add more flavor to the dish.Black mustard seeds: Instead of mustard seeds, cumin seeds can be used too. You can also add both.Ginger garlic paste: Finely chopped ginger and garlic can also be used.
Step 2: Cook uncovered for around 15 minutes or until all the water gets absorbed. Step 3: Switch off the stove and cover the pot for around 5 minutes. Step 4: After 5 minutes, fluff with a fork. Step 5: Heat oil in a cooking pot and add mustard seeds to it. Let the seeds splutter. Step 6: Add chopped onion and saute until it starts turning brown. Step 7: Add ginger-garlic paste and saute for about a minute. Step 8: Add red chili powder, turmeric powder, coriander powder, ground black pepper, and garam masala. Step 9: Saute for a few seconds. Step 10: Add chopped tomatoes, green chilies, and salt. Step 11: Cook until the tomatoes turn mushy. Step 12: Add chopped vegetables. Step 13: Saute vegetables without water for around 1-2 minutes. Step 14: Add water. Step 15: Cover the cooking pot with a lid. Step 16: Cook covered on medium flame until the vegetables are nicely cooked but still crunchy. It will take around 12-15 minutes. Step 17: Add cooked quinoa. Step 18: Mix everything. Step 19: Cover the pot and cook for another 1-2 minutes. Step 20: Garnish with chopped cilantro Your delicious Indian-style curried quinoa with vegetables is ready to be served. This Indian-style quinoa can also be served as a filling salad. If serving as a salad, serve cold or warm. It can be packed in the tiffin box for lunch and is also a great option for picnics and potlucks. If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest. To reheat on the stovetop, transfer to a cooking pot and add around ¼th cup of water. Tightly cover the pot with a lid and reheat for a few minutes. Keep stirring after 2-3 minutes to make sure it’s not burning. If required add more water. You can also stir fry it in a little oil to reheat.
Recipe
