Quick Quinoa Recipe- Indian Style with Coconut & Veggies

Last Updated on 2 months by Neha Deshmukh

Quick Quinoa Recipe – Indian Style with Coconut & Veggies

Introduction

Hey everyone! I’m so excited to share this super simple, yet incredibly flavorful quinoa recipe with you. I stumbled upon this a few years ago when I was looking for a healthier alternative to rice, and honestly, it’s become a regular in my kitchen. It’s quick, easy, and packed with goodness – perfect for a busy weeknight! This Indian-style quinoa is infused with the warm, comforting flavors of South India, thanks to a lovely tempering of spices and a generous drizzle of coconut.

Why You’ll Love This Recipe

This quinoa recipe isn’t just healthy; it’s a total flavor bomb! It’s:

• Quick: Ready in under 30 minutes.
• Easy: Minimal effort, maximum taste.
• Nutritious: Quinoa is a complete protein and full of fiber.
• Versatile: Easily adaptable to your favorite veggies.
• Delicious: Seriously, the coconut and spice blend is amazing.

Ingredients

Here’s what you’ll need to whip up this delightful quinoa dish:

• 1 cup Quinoa
• 1 small Onion, finely chopped
• 1 small Tomato, finely chopped
• 3 Green Chillies, slit (adjust to your spice preference!)
• 1 tablespoon Carrot (chopped)
• 1 tablespoon Green Peas
• 1 teaspoon Virgin Coconut Oil
• 1 cup Water
• Salt, to taste
• 2 teaspoons Virgin Coconut Oil (for tempering)
• ½ teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (split black lentils)
• 2 teaspoons Chana Dal (split chickpeas)
• 1 teaspoon Chopped Ginger
• 1 sprig Curry Leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Quinoa: A Nutritional Powerhouse: Quinoa is a seed, not a grain, making it naturally gluten-free! It’s a complete protein, meaning it contains all nine essential amino acids. Make sure to rinse it well to remove the saponins, which can give it a bitter taste.
• Coconut Oil: The Flavor Base: I love using coconut oil here. It adds a beautiful aroma and subtle sweetness that complements the spices perfectly. You can use refined coconut oil if you prefer a less coconutty flavor.
• Mustard Seeds, Urad Dal & Chana Dal: South Indian Tempering Essentials: This trio is the heart of South Indian cooking. When heated in oil, they release a nutty, aromatic flavor that’s just irresistible. Don’t skip this step!
• Curry Leaves: Aromatic Freshness: Fresh curry leaves are a game-changer. They have a unique citrusy, slightly bitter flavor that adds so much depth. If you can’t find fresh, dried curry leaves will work in a pinch, but the flavor won’t be quite the same.

Regional Variations in Vegetable Choices

Feel free to get creative with the veggies! I often add whatever I have on hand. Some other great options include:

• Beans (French beans or green beans)
• Potatoes (small diced)
• Bell peppers (capsicum)
• Cauliflower florets

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, wash the quinoa thoroughly using a metal strainer. Then, soak it while you prep the other ingredients – this helps it cook up nice and fluffy.
2. Heat 2 teaspoons of coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and pop – that’s how you know they’re ready!
3. Now, add the urad dal and chana dal. Sauté for about 30 seconds, until they turn golden brown.
4. Toss in the chopped ginger, slit green chillies, and curry leaves. Sauté for another 30 seconds, until fragrant.
5. Add the chopped onion, carrot, and peas. Sauté for about a minute, until the onion starts to soften.
6. Stir in the chopped tomato and cook until it becomes soft and mushy – about 2-3 minutes.
7. Add the drained quinoa and roast for a minute, stirring constantly. This helps to toast the quinoa and enhance its flavor.
8. Pour in 1 cup of hot water, add salt to taste, and bring the mixture to a boil.
9. Once boiling, cover the pan and reduce the heat to medium-low. Simmer for 10 minutes.
10. Gently mix the quinoa and cook for another 10 minutes on low heat, until all the water is absorbed and the quinoa is fluffy.
11. Finally, drizzle with 1 teaspoon of coconut oil before serving.

Expert Tips

• Don’t skip the rinsing! It really does make a difference in the taste.
• Use hot water: This helps the quinoa cook faster and more evenly.
• Don’t overcook: Overcooked quinoa can become mushy.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment (Mild to Spicy): Adjust the number of green chillies to your liking. Remove the seeds for a milder flavor.
• Festival Adaptation (Navratri/Vrat Friendly): During Navratri or Vrat fasting, you can skip the onion and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This quinoa is delicious on its own, but it’s even better with:

• Coconut Coriander Chutney (my personal favorite!)
• A dollop of yogurt
• Papadums
• A side of raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

• Is Quinoa a good substitute for rice in Indian cooking? Absolutely! It’s a healthier alternative and takes on the flavors of the spices beautifully.
• Can I use a different oil instead of coconut oil? Yes, you can use vegetable oil, ghee, or any other cooking oil you prefer. But coconut oil really adds a special touch.
• What vegetables can I substitute in this recipe? Feel free to experiment! Any of your favorite veggies will work well.
• How do I get the quinoa perfectly fluffy every time? Rinsing well, using the correct water ratio, and avoiding overcooking are key.
• Can this be made in an Instant Pot or pressure cooker? Yes! Use the same ingredients and cook on high pressure for 1 minute, followed by a natural pressure release.