Quinoa has become a part of our regular diet nowadays, I have started replacing rice with it in many of our dishes. Even if I am not preparing a special dish with it, we mix it (instead of rice) with dal or sambar. I made this simple but yummy combination of quinoa with beetroot, if you like beetroot rice or curry, then you should definitely give this a try..
Need To Have
- Cooked Quinoa - 2 cups
- Beetroot - 1 small grated
- Fresh peas - 1/2 cup
- Mustard Seeds - 1/2 teaspoon
- Urad Dal - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 10
- Chopped Coriander - 1/4 cup
- Green Chillies - 3
- Grated Ginger - 1 tablespoon
- Coriander Seeds - 1 tablespoon
Cook quinoa according to the instructions on the packet and cool it. Grind the ingredients given under to grind. Heat oil, add the mustard seeds and urad dal, once the spluttering stops, add the asafoetida and curry leaves followed by the ground paste. Saute it for a 2 to 4 mins till the raw smell goes, add the grated beetroot, peas and salt, mix, cover and cook. Once it is done, reduce the heat and mix in the quinoa. Garnish with the chopped coriander and serve warm.
Sending it to Food Corner for the Midweek Fiesta event,
to Srav's Cooking Concepts for the CC - Spring Seasonal Food event and
to Divya's Culinary Journey for her Showcase - What's In Your Lunch Box? event.
Can cook the peas separately and add it at the end, to retain its green color.
Can garnish with some roasted cashews or peanut for an extra crunch.
Do not overcook the quinoa, otherwise the dish would turn mushy.