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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the quinoa thoroughly two to three times to remove saponins, a natural chemical coating on the outer seed hull that tastes bitter or soapy and can cause stomach irritation. Soak it in water overnight or for at least 8 hours.
Rinse the quinoa once again and transfer it to a cooking pot. Add enough water to cover the quinoa by about two levels. Add the carrot and green peas and cook on medium-low heat until the water is absorbed. Stir occasionally until the quinoa is cooked.
Once the quinoa is cooked, remove it from the heat.
Heat oil in another pan. Once the oil is hot, add the cumin seeds. When they start to crackle, add the curry leaves and green chilli. Sauté for a few seconds and add the onion.
Once the onion turns translucent, add the tomatoes, salt, and red chilli powder. Cover and cook until the tomatoes become soft.
Add the cooked quinoa and lemon juice. Mix well and cook for another minute.
Garnish with fresh coriander leaves and serve hot.
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Rinse the quinoa thoroughly two to three times before soaking. to remove saponins, a natural chemical coating on the outer seed hull that tastes bitter or soapy and can cause stomach irritation.
Soak it overnight or for at least 8 hours.
Keep the water level only about two levels above the quinoa while boiling; adding too much water can make the quinoa mushy.
Keep stirring occasionally to prevent the quinoa from sticking to the bottom of the pot and burning
I'm Manisha Saxena from India, a passionate home cook with over 23 years of experience in cooking. While I can prepare a variety of cuisines, my true expertise and love lie in North Indian cuisine, my culinary roots. Over the years, cooking has taught me that delicious food is not just about following a recipe, it's about understanding the little details, techniques and basics that can completely transform a dish. I have also recently started exploring and creating dishes using millets, bringing a traditional ingredient into everyday cooking in interesting ways. My hands-on experience, dedication and passion have helped me develop and enhance my culinary skills and deep understanding of food. Through my recipes, I want to share not just how to cook, but also teach minute details, tips and techniques that can turn even the simplest dish into something truly delicious. I will also share the health and nutritional benefits, along with the approximate calorie content, of each dish I create
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