Spicy Indian Style Quinoa Recipe Video
Ingredients
FOR QUINOA:
Quinoa - 1 cup, rinsed and drained
Water - 2 cups
Salt - 1/4 teaspoon
FOR TEMPERING:
Brown Mustard Seeds - 1/2 teaspoon
Urad Dal - 1 tablespoon (optional)
Cumin Seeds - 1/2 teaspoon
Asafoetida - a pinch (optional)
Raw Spanish Peanuts - 1/4 cup
Raw Cashew Pieces - 1/4 cup
Crushed Chili Flakes - 1/2 to 1 teaspoon
Curry Leaves - 8 (optional)
Red OR Yellow Onion - 1/4, minced (about 1/2 cup)
Serrano Pepper - 1/2 to 1, minced
Ginger - 1 1/2 teaspoon, minced
Raisins - 1/3 cup
Cranberries - 1/3 cup
Salt - to taste (1/2 to 1 tsp)
Indian Red Chili Powder OR Cayenne Pepper - 1/8 to 1/4 teaspoon (optional, if you like it very spicy then add it)
Cilantro - 1 tablespoon, minced
Lemon Juice - of 1/2 lemon
Directions
MAKING
1. For the quinoa, pour the 2 cups of water, 1/4 teaspoon salt and 1 cup quinoa into a sauce pan.
2. Bring to a boil, cover, lower the heat and cook for 15 minutes, or until all the water is absorbed.
3. Let it stand another 5 minutes before opening the lid.
4. For tempering, heat a skillet over medium heat, add the mustard seeds and when they begin to pop add the optional Urad dal and stir to brown the seeds.
5. Add the cumin seeds and asafoetida and then quickly add the peanuts and brown them for a few minutes.
6. Add cashews and roast for another minute or so. Once the nuts look nice and roasted add the chili flakes, Serrano pepper, curry leaves and onion.
7. Sweat the onion by stirring it every once in a while over medium low heat.
8. Now add the ginger and cook another minute.
9. Add the raisins and the cranberries and sauté to slightly toast them.
10. Add the salt and red chili powder and stir well.
11. Add the cooked quinoa and cilantro stir to combine.
12. Sprinkle in the lemon juice and stir.
SERVING
13. Serve warm or at room temperature.
1. For the quinoa, pour the 2 cups of water, 1/4 teaspoon salt and 1 cup quinoa into a sauce pan.
2. Bring to a boil, cover, lower the heat and cook for 15 minutes, or until all the water is absorbed.
3. Let it stand another 5 minutes before opening the lid.
4. For tempering, heat a skillet over medium heat, add the mustard seeds and when they begin to pop add the optional Urad dal and stir to brown the seeds.
5. Add the cumin seeds and asafoetida and then quickly add the peanuts and brown them for a few minutes.
6. Add cashews and roast for another minute or so. Once the nuts look nice and roasted add the chili flakes, Serrano pepper, curry leaves and onion.
7. Sweat the onion by stirring it every once in a while over medium low heat.
8. Now add the ginger and cook another minute.
9. Add the raisins and the cranberries and sauté to slightly toast them.
10. Add the salt and red chili powder and stir well.
11. Add the cooked quinoa and cilantro stir to combine.
12. Sprinkle in the lemon juice and stir.
SERVING
13. Serve warm or at room temperature.
Editors Review
No one can guess that quinoa could taste so nice with Indian tempering and spices, until they taste this Spicy Indian Style Quinoa. This recipe is very well done with Indian touch. It is a perfect side dish for a gourmet meal or a nutritious breakfast for the entire family.Chef
