A South Indian classic reinvented with quinoa — protein-rich and gluten-free.

Store staples used: Organic Quinoa, Peanuts

Serves 2 · 25 minutes

Ingredients

• 1 cup quinoa (rinsed well)
• 1 onion
• 1 carrot
• Handful of peas
• 2 tbsp peanuts
• 1 tsp mustard seeds
• Curry leaves
• 1 green chilli
• 2 cups water
• Salt and oil

Method

1. Dry-toast the quinoa 2 minutes; set aside.
2. Temper mustard seeds, curry leaves, peanuts, and chilli in oil. Add onion and vegetables; sauté.
3. Add quinoa, water, and salt; cover and cook until fluffy and the water is absorbed, ~15 min.
4. Finish with lemon and coriander.