Ingredients
- Quinoa: 1 cup
- Water or vegetable broth: 2 cups
- Mixed vegetables (carrots, bell peppers, peas, beans, etc.): 1½ cups, finely chopped
- Onion: 1 small, chopped
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Green chili: 1, finely chopped (optional)
- Oil: 2 tsp
- Cumin seeds: 1 tsp
- Turmeric powder: ½ tsp
- Salt: to taste
- Lemon juice: 1 tsp
- Fresh coriander leaves: for garnish
Preparation
Rinse quinoa thoroughly under cold water. Cook quinoa in water or vegetable broth for 15 minutes or until all the liquid is absorbed. Set aside.
Heat oil in a pan. Add cumin seeds and let them splutter.
Add onion, garlic, ginger, and green chili. Sauté until onions turn translucent.
Add chopped vegetables, turmeric powder, and salt. Cook for 5-7 minutes until the vegetables are tender.
Mix the cooked quinoa into the vegetable mixture. Stir well to combine.
Drizzle lemon juice and garnish with fresh coriander leaves.
Serve warm as a wholesome meal.
Servings: Serves 2-3
Notes
- Adjust the spice level by adding or omitting green chili.
- For added protein, toss in cooked chickpeas, tofu, or paneer.
- You can enhance the flavor by adding a pinch of garam masala or curry powder.
