Ingredients
Scale
- 1 cup tri-color quinoa, rinsed
- 1 cup mixed seasonal vegetables (carrots, peas)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- Salt to taste
- 4 cups vegetable broth or water
- Fresh coriander leaves for garnish
Instructions
- Rinse quinoa under cold water until clear to remove bitterness.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add cumin seeds and sauté until fragrant (about 30 seconds), then add grated ginger.
- Stir in chopped vegetables and rinsed quinoa; cook for about 2 minutes.
- Pour in vegetable broth or water, bring to a boil, and then reduce heat to low.
- Cover and simmer for 15-20 minutes until quinoa is fluffy and has absorbed liquid.
- Fluff with a fork, garnish with fresh coriander leaves, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg