Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 tablespoon oil (olive or neutral)
- 1 teaspoon cumin seeds
- 1 medium onion, chopped
- 1 tablespoon garlic paste (or 4–5 minced cloves)
- 1 tablespoon ginger paste (or 1 inch fresh ginger)
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili flakes (optional)
- 1 medium tomato, diced
- 1 medium carrot, chopped
- ½ cup green peas (fresh or frozen)
- Salt, to taste
- 2 cups water
- Fresh cilantro, for garnish
- Lemon wedges, optional
Instructions
- Rinse the quinoa thoroughly under cold water to remove bitterness.
- Heat oil in a saucepan. Add cumin seeds and sauté until they sizzle.
- Add the chopped onion and cook until golden and translucent.
- Stir in the garlic and ginger paste, sauté until aromatic.
- Add the diced tomato and cook until soft and pulpy.
- Stir in curry powder, turmeric, coriander, chili flakes, and salt. Toast the spices briefly.
- Mix in the chopped carrot and peas, stirring to coat them with spices.
- Add the rinsed quinoa and water. Stir well and bring to a boil.
- Reduce the heat, cover, and simmer for 15–18 minutes until the liquid is absorbed and the quinoa is fluffy.
- Let it rest covered for 5 minutes. Fluff with a fork, garnish with cilantro, and serve with lemon wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water if dry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg