A quinoa version of the South Indian classic recipe for lime rice. Quinoa has a mild taste and pairs wonderfully with stronger seasonings. Its health and nutritional benefits do not hurt either. It's a one dish meal, nutritious and has gentle fresh flavors. I mostly work with white or golden quinoa because its texture is better suited as a rice substitute.
Indian Lime and Peanut Quinoa [Vegan]
- 3/4 cup golden quinoa
- Water for cooking the quinoa
- 1 1/2 teaspoons salt
- 1/2 cup raw blanched peanuts
- 3 tablespoons oil
- 1 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 10-15 curry leaves
- 2 dried red chilis
- 1/8 teaspoon asafetida, onion powder, or garlic powder
- 1 small onion, peeled and diced
- 1/2 teaspoon turmeric
- 1 small tomato, cut into a dice (optional)
- 2 limes
- 1 medium=sized carrot, grated
- 2 tablespoons chopped cilantro
- Place the water and the quinoa in a cooking pot and bring the water to a simmer. Add in the salt and the quinoa and cook for about 20 minutes, until the quinoa is soft.
- While the quinoa is cooking, place the peanuts on a skillet and lightly toast the peanuts until they are pale golden.
- Heat the oil on medium heat for 1 minute. Add the mustard seeds and the cumin seeds and wait until the mustard begins to crackle.
- In quick progression add in the curry leaves and the dried red chilis and the asafetida.
- Add in the onion and cook for 3 minutes until the onion softens and is translucent.
- Stir in the turmeric and mix the drained cooked quinoa.
- Add in the tomato, if using.
- Gently stir in the peanuts, cut the limes, and squeeze in the juice.
- Stir in the grated carrots.
- Stir in the cilantro and serve hot.