Author Notes
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
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Ingredients
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2 cups
quinoa ( dry)
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2 tablespoons
oil divided
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1/4 teaspoon
black mustard seeds
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1/4 teaspoon
cumin seeds
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1 tablespoon
curry leaves ( chopped in ribbons) - leave it out if hard to find
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1-2
serrano chillies each slit into 4
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1-2
lemon juiced ( add juice a tablespoon at a time)
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1
green pepper diced
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1
fresh or frozen mixed vegetables ( peas, carrots, green beans)
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1/2 teaspoon
minced ginger or ginger paste ( optional but highly recommended)
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1/4 teaspoon
turmeric
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1 tablespoon
coriander leaves or parsley to garnish ( optional)
Directions
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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.
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Add the ginger and stir until cooked. Then add the mixed vegetables and turmeric and stir well.
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Add another tablespoon of oil and cook the vegetables till almost tender. You can check by trying to cut it with the spoon
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Add 4 cups of water and bring to a boil. Then add the quinoa. Cover and cook till it is done, stirring in between
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Add water according to cooking instructions of the quinoa you are using.
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turn off the heat when the quinoa is almost done and leave it covered for 10-15 minutes. Fluff and serve.
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