Enter quinoa. A master of all disguise, I’ve found this fast cooking grain is a delicious and nutritious alternative not only to rice, but also to semolina and vermicelli vermicelli. I’ve been adapting all my favourite home-food recipes with quinoa and have had results ranging from the the pleasant to even-better-than-the-original. There’s the old anecdote about Charlie Chaplin coming second in a Charlie Chaplin look-alike contest. The same could be said of quinoa. If countries around the world could grant quinoa subsidies instead of corn subsidies, we’d be making a giant step towards fighting obesity. If someone needs a quinoa supporting petition signed, let me know!
You can’t go wrong with lemon. In fruits, salads, entrees, even body washes and sprays… you just can’t go wrong with them lemons. And so it is that south indian lemon rice is a common household dish. A dish that can be enjoyed any time of day, it is typically served with yogurt and indian pickles. This adaptation simply substitutes rice for quinoa. I add diced cucumber for added crunch and cool fragrance and eat it with a side of yogurt.
1) 2 cups quinoa
2) 1 tsp black mustard seeds
3) Curry leaves
4) 5 green chillies - chopped
5) 3 medium onions - chopped6) 1 cup steamed green peas.7) 1 tsp urad dal8) 1/2 Cucumber - diced.9) Juice of 3 lemons.10) 1/2 tsp Turmeric11) Salt12) Olive or canola oil.
Add washed quinoa to 4 cups water. Bring to a boil ( 1 min). Cover and simmer till done. (15 mins). Meanwhile heat oil in skillet. Add mustard. When it begins spluttering, add urad dal and curry leaves. Fry 1 minute. Add turmeric and onion. Fry till tender and raw smell of turmeric has subsided (5 min) . Add cooked quinoa, peas, salt and mix thoroughly ( 2 min). Remove off heat. When cooled, mix with lemon juice. Add freshly diced cucumber as garnish.