Recipe by Agnes Dsouza
Ingredients:
1 cup quinoa
1 carrot (finely chopped)
1/2 cup cooked corn
1 capsicum (finely chopped)
1 tsp turmeric powder
salt to taste
1/2 lemon - juice
coriander leaves (garnish)
For tempering:
1 tbsp ghee
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
10-12 broken cashews
10-12 raisins
10-12 peanuts (optional)
1 onion (finely sliced)
Steps:
- Soak the quinoa in hot water for faster cooking.
- Boil the quinoa, carrots (and other vegetables of your choice) with turmeric, salt and cook till done.
- In a tadka pan, heat ghee.
- Add mustard seeds, urad dal, curry leaves, broken cashews, raisins, peanuts and fry.
- Add onion and fry well.
- Add the cooked quinoa, corn and capsicum and mix well.
- Garnish with coriander leaves.
- ENJOY!
Notes:
- You can add beans, peas, cauliflower, corn or other preferred vegetables.
- Add the capsicum last to keep the crunch.
- If you add moong dal to it, it becomes a healthy khichdi.