This is a riff on the traditional South Indian Lemon Rice recipe. Lemon rice is usually a lunch staple but this dish is pretty versatile . You can have it for breakfast , lunch or dinner or a small portion as a post workout recovery snack.
I substituted quinoa to increase the protein for a fulfilling lunch. Pair it with a cucumber raita or yogurt and make a big batch for lunch or dinner —Kris
quinoa ( dry)
black mustard seeds
curry leaves ( chopped in ribbons) - leave it out if hard to find
serrano chillies each slit into 4
lemon juiced ( add juice a tablespoon at a time)
green pepper diced
fresh or frozen mixed vegetables ( peas, carrots, green beans)
minced ginger or ginger paste ( optional but highly recommended)
coriander leaves or parsley to garnish ( optional)
In This Recipe
Start with the tadka ( tempering ) :
Heat 1 tablespoon oil in a nonstick pan on medium high and add mustard seeds and cover . Once the mustard seeds have spluttered , reduce the heat to medium and add the cumin seeds. Once they have crackled , add the green chillies and curry leaves and stir.
Add the ginger and stir until cooked. Then add the mixed vegetables and turmeric and stir well.
Add another tablespoon of oil and cook the vegetables till almost tender. You can check by trying to cut it with the spoon
Add 4 cups of water and bring to a boil. Then add the quinoa. Cover and cook till it is done, stirring in between
Add water according to cooking instructions of the quinoa you are using.
turn off the heat when the quinoa is almost done and leave it covered for 10-15 minutes. Fluff and serve.