Friday, March 11, 2016

Coconut Quinoa (South Indian Style) ~ Day 65

Here is a healthy and nutritious alternative to a traditional South Indian coconut rice.

Preparation time: 5 minutes
Cook time: 20 minutes
Serves: 4

  • Quinoa (white or tri-color) - 1 cup
  • Water - 2 cups
  • Grated coconut (fresh or frozen) - 3/4 cup 
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Broken cashews - 10
  • Broken red chillies - 4
  • Asafoetida - a pinch
  • Curry leaves - few
  • Salt - to taste
  • Coconut oil - 2 tbsp

  1. Rinse the quinoa well and drain.  Cook quinoa with 2 cups of water in a pressure cooker for 3 whistles.  For the stove top method, bring water to a boil in a sauce pan.  Add quinoa, stir, cover and cook for 15 minutes or until all the water has been absorbed.  Let it stand covered for 5 minutes and fluff gently with a fork.  
  2. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal, red chillies, cashews, curry leaves, and asafoetida.  Fry until golden brown over low heat. 
  3. Add the grated coconut and saute for 2 to 3 minutes.  Turn off the heat.
  4. Add the cooked quinoa and salt.  Mix well.
  5. Serve with any spicy gravy, papad or chips.

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