Lemon Quinoa
"Food is symbolic of love when words are inadequate.” -Alan D. Wolfelt
Finally, after all these posts a healthy recipe that comes with the frightening acceptance that I am growing old.
The first time He suggested we should be eating more of Quinoa, I turned a deaf ear. And then, like it always happens, I was reminded time and again about this wonder grain. Examples of all kinds, articles from every paper and all YouTube videos were ceremoniously shared to enlighten the ignorant me. After weeks of one sided conversations, finally Quinoa walks in the front door. I, for one did not like the arrogant stride. Now, that she ( Quinoa) is here, I might as well cook it and get it done with. Right? So, I half heartedly searched for recipes and cooked it occasionally. Quinoa can walk in all she wants, it is still my choice what gets cooked in my kitchen. Or so I thought.
When the weekly once Quinoa was not enough for Him, the next set of conversations started. Suggestions about replacing Rice with Quinoa were vehemently shot down. Who replaces Rice ? That too a South Indian ? What ? Not going to happen. Or so I thought.
Two years later, Quinoa is cooked everyday in my kitchen. Yes!!! The same South Indian eats Quinoa every day. Having said that, there are limits. I draw a line when it comes to Biriyanis and few non-veg curries. I refuse to replace rice in such instances. Not going to happen. Well, going by the history, I better not say anything and let time play its game.
Now, eating Quinoa every day is one thing, but to satisfy the constantly change seeking me is another story. I just cannot for the life of me, eat the same dish week after week. Sorry.
Today's recipe is a replica of Lemon Rice, except that it is with Quinoa. Its quick and ready in minutes.
Quinoa - 1 Cup - Cooked as per package instructions
Onions - 1/2 of a big one - Finely chopped
Channa Dal - 1/2 tsp
Urad Dal - 1/2 tsp
Peanuts - 2 Tbsp. - Roast in Oil till crunchy and keep aside.
Green Chillies - 2 - Long slit
Ginger - a small piece - finely chopped
Mustard Seeds - 1/2 tsp
Curry Leaves - Leaves from 1 Stalk
Turmeric Powder - 1/4 tsp
Lemon - Juice of half a big Lemon
Salt to taste
Oil - 1.5 Tbsp
Coriander Leaves - 1/4 Cup ( I did not use it this instance)
Heat Oil in a pan. Splutter Mustard seeds.
Add the Channa Dal and Urad Dal and toss them for a couple of minutes without burning them.
Now add the chopped Onions and cook till the onions are cooked.
Add ginger and the green chillies. Sauté well.
Throw in the curry leaves, Turmeric Powder and salt.
Add the roasted peanuts and mix well.
To this, add the cooked Quinoa and give it a good mix. Check for salt and add if needed.
Turn the flame to low and cover and cook for a few minutes so that the Quinoa absorbs the flavors.
Not too long though, as the Quinoa is already cooked.
Turn off the flame. Add the chopped coriander leaves and allow it to cool.
Once cool, Add the Lemon Juice and mix well.
Enjoy.
Finally, after all these posts a healthy recipe that comes with the frightening acceptance that I am growing old.
The first time He suggested we should be eating more of Quinoa, I turned a deaf ear. And then, like it always happens, I was reminded time and again about this wonder grain. Examples of all kinds, articles from every paper and all YouTube videos were ceremoniously shared to enlighten the ignorant me. After weeks of one sided conversations, finally Quinoa walks in the front door. I, for one did not like the arrogant stride. Now, that she ( Quinoa) is here, I might as well cook it and get it done with. Right? So, I half heartedly searched for recipes and cooked it occasionally. Quinoa can walk in all she wants, it is still my choice what gets cooked in my kitchen. Or so I thought.
When the weekly once Quinoa was not enough for Him, the next set of conversations started. Suggestions about replacing Rice with Quinoa were vehemently shot down. Who replaces Rice ? That too a South Indian ? What ? Not going to happen. Or so I thought.
Two years later, Quinoa is cooked everyday in my kitchen. Yes!!! The same South Indian eats Quinoa every day. Having said that, there are limits. I draw a line when it comes to Biriyanis and few non-veg curries. I refuse to replace rice in such instances. Not going to happen. Well, going by the history, I better not say anything and let time play its game.
Now, eating Quinoa every day is one thing, but to satisfy the constantly change seeking me is another story. I just cannot for the life of me, eat the same dish week after week. Sorry.
Today's recipe is a replica of Lemon Rice, except that it is with Quinoa. Its quick and ready in minutes.
Ingredients :
Quinoa - 1 Cup - Cooked as per package instructions
Onions - 1/2 of a big one - Finely chopped
Channa Dal - 1/2 tsp
Urad Dal - 1/2 tsp
Peanuts - 2 Tbsp. - Roast in Oil till crunchy and keep aside.
Green Chillies - 2 - Long slit
Ginger - a small piece - finely chopped
Mustard Seeds - 1/2 tsp
Curry Leaves - Leaves from 1 Stalk
Turmeric Powder - 1/4 tsp
Lemon - Juice of half a big Lemon
Salt to taste
Oil - 1.5 Tbsp
Coriander Leaves - 1/4 Cup ( I did not use it this instance)
Method :
Heat Oil in a pan. Splutter Mustard seeds.
Add the Channa Dal and Urad Dal and toss them for a couple of minutes without burning them.
Now add the chopped Onions and cook till the onions are cooked.
Add ginger and the green chillies. Sauté well.
Throw in the curry leaves, Turmeric Powder and salt.
Add the roasted peanuts and mix well.
To this, add the cooked Quinoa and give it a good mix. Check for salt and add if needed.
Turn the flame to low and cover and cook for a few minutes so that the Quinoa absorbs the flavors.
Not too long though, as the Quinoa is already cooked.
Turn off the flame. Add the chopped coriander leaves and allow it to cool.
Once cool, Add the Lemon Juice and mix well.
Enjoy.
Thank you for sharing this recipe. I love quinoa but end up making only veg pulao style quinoa. Will surely try this recipe... looks yummy ��
ReplyDeleteThank you!! Do try and let me know how you like it. :)
ReplyDelete