This wholesome quinoa and cumin recipe is so easy to cook! Enjoy it as a side or main dish with Chana Masala, Dal Makhni or Rajma Masala. You'll love it!
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 2People
Calories 181kcal
Ingredients
1/2CupQuinoaWhite or tri-colored
1TeaspoonCumin SeedsWhole
1/2ChiliDry Red ChiliSmall
1TablespoonOnionFine Cut
1/4TeaspoonSea SaltTo taste
1TeaspoonCoconut OilExtra Virgin
Instructions
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 with Chana Masala or Dal Makhni.