There is nothing great about this dish. Except being healthy that is.
I had to cook with Quinoa and I wanted something that is quick, can serve as a complete meal. Why did I have to cook with Quinoa? check it out at the end of this post.
So, I choose to make this dish. Any Indian would be at ease of using Quinoa in cooking since all we need to do is replace rice with Quinoa. This one is a little special since my husband who has allergies with names like 'Quinoa', 'Couscous', 'bulgar', 'brown rice', 'broken wheat' or any healthy grain happily ate and said it was very nice. Go figure.
One Year back - Penne with minty almond sauce
Quinoa - 2 cups
Dill - 1 bunch cleaned and chopped
Green chillies - 12 slit into half
Oil - 4 TBSP
Mustard seeds - 1 tsp
Bengal gram dal / chana dal - 1 TBSP
Black gram dal / urad dal - 1 TBSP
Curry leaves - few
Peanuts - 3 TBSP (or cashews)
Turmeric - a big pinch
Salt - to taste
Tomato - 1 big or 2 medium chopped (I prefer slicing tomatoes which do not have as much water)
Lime - optional (Tomato tang was enough with the kind of tomato I used. If not, add half the juice of one lime)
Toast quinoa until you hear one or two pops. Take it out of heat and rinse in water well. Drain and add 3 1/2 cups of water to it and a pinch of salt. Cook till they are soft and done. When you can see the spirals of the seed, it is cooked. Fluff with a fork and let it cool.
Coming to why I had to cook with Quinoa - two reasons. One is personal that I am not at a liberty to share with you all. Second one was to use the 'Quinoa' that Sathya sent me as part of 'Maitri - friendship chain of food bloggers in U.S and Canada' started by Priya and Reshmi. Sathya who writes the blog Appetite Treats sent me a pack which had quinoa along with a beautiful set of measuring spoons. Thanks Sathya. I really loved them.