Jeera Quinoa is a substitute of the simple, staple North Indian dish that is traditionally made with the flavorful Basmati rice. This version is far healthier than the traditional Jeera Rice.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 People
- 1/2 Cup Quinoa White or tri-colored
- 1 Teaspoon Cumin Seeds Whole
- 1/2 Chili Dry Red Chili Small
- 1 Tablespoon Onion Fine Cut
- 1/4 Teaspoon Sea Salt To taste
- 1 Teaspoon Coconut Oil Extra Virgin
Place quinoa in a mesh strainer and run cold water through it, while rubbing the seeds with your fingers. This will help remove the bitter saponin coating on its outer hull. Set all other ingredients aside in separate bowls
To a heavy-bottom vessel, add coconut oil and heat on medium. Splutter cumin seeds, add onions and red chili and saute until onions turn translucent.
Add washed/rinsed quinoa and salt and stir to mix well. Gently stir the quinoa for 3-4 minutes until very mildly roasted.
Transfer the contents to a bowl . For 1/2 cup quinoa add 3/4th cup of water. Set the bowl in a rice cooker (add 1.5 cups of water to the rice cooker before you set the bowl in it) and set to cook position. Once it is cooked the rice cooker automatically turns to 'keep warm'mode .
If you have been cooking in an Instant Pot pan, just add water straight to the pan (same proportion of 3/4th cup water for 1/2 cup quinoa) . Set to 'rice' mode (which is a 12 minute cook cycle), out the lid on and set to low pressure.
Once it's cooked , fluff it with a fork and serve.
Calories: 181kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Sodium: 253mg | Potassium: 263mg | Fiber: 3g | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 2.5mg