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]

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Cooking Time



  • 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


  1. 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.
  2. While the quinoa is cooking, place the peanuts on a skillet and lightly toast the peanuts until they are pale golden.
  3. 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.
  4. In quick progression add in the curry leaves and the dried red chilis and the asafetida.
  5. Add in the onion and cook for 3 minutes until the onion softens and is translucent.
  6. Stir in the turmeric and mix the drained cooked quinoa.
  7. Add in the tomato, if using.
  8. Gently stir in the peanuts, cut the limes, and squeeze in the juice.
  9. Stir in the grated carrots.
  10. Stir in the cilantro and serve hot.


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  1. Peanuts contain an aflatoxin, a kind of mold, well processed by monkeys, and deadly toxic to humans.
    Ever since peanuts exists, not 30 years ago…

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