Quinoa Vegetable Recipe- Cashew & Curry Leaf Indian Style

Last Updated on 2 months by Neha Deshmukh

Quinoa Vegetable Recipe – Cashew & Curry Leaf Indian Style

Introduction

Hey everyone! I’m so excited to share this vibrant and flavorful Quinoa Vegetable recipe with you. It’s a dish I stumbled upon while trying to incorporate more superfoods into our family’s meals, and it quickly became a weeknight favorite. It’s got all the comforting flavors of Indian cuisine – that lovely tempering (tadka!), fragrant spices, and a satisfying crunch – but with a healthy twist thanks to the quinoa. Trust me, even the pickiest eaters will ask for seconds!

Why You’ll Love This Recipe

This quinoa vegetable dish is a winner for so many reasons. It’s quick to make (ready in under 20 minutes!), packed with nutrients, and incredibly versatile. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge. It’s a complete meal in itself, but also pairs beautifully with roti or a side of raita.

Ingredients

Here’s what you’ll need to bring this deliciousness to life:

• 3 cup cooked quinoa
• 1.5 tbsp peanut oil
• 15-20 cashew halves
• 1 curry leaves sprig
• 1 pinch asafoetida (hing)
• 1 tsp mustard seeds
• 2 tsp chana dal and urad dal
• 1 green chili (chopped)
• 2 dried whole red chili
• 0.5 cup onion (finely chopped)
• 1 tsp grated ginger
• 1 cup mixed vegetables (corn, capsicum, mushrooms, zucchini, peas, carrots)
• To taste salt
• As needed cilantro/coriander leaves
• As needed lime juice

Ingredient Notes

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

• Quinoa: I prefer using white quinoa for this recipe, as it has a milder flavor. But feel free to use red or black quinoa if you prefer!
• Cashews: Raw cashews work best. We’ll be roasting them to golden perfection – it really elevates the flavor.
• Asafoetida (Hing): Don’t be scared off by the smell! It mellows out beautifully when cooked and adds a unique savory depth.
• Curry Leaves: Fresh curry leaves are always best. If you can’t find them, dried ones will do in a pinch, but the flavor won’t be quite as vibrant.
• Chana Dal & Urad Dal: These lentils add a lovely texture and nutty flavor. You can find them at most Indian grocery stores.

Quinoa: Benefits & Selection

Quinoa is a nutritional powerhouse! It’s a complete protein, meaning it contains all nine essential amino acids. It’s also a good source of fiber, iron, and magnesium. When choosing quinoa, look for seeds that are evenly colored and free of debris. Rinse it well before cooking to remove the natural coating called saponin, which can have a slightly bitter taste.

Cashews: Roasting & Flavor Profile

Roasting cashews brings out their natural sweetness and adds a delightful crunch. I like to roast them in a dry pan until they’re golden brown and fragrant. Be careful not to burn them! They add a luxurious touch to the dish.

Asafoetida (Hing): A Unique Spice & Its Uses

Asafoetida, or hing as it’s known in India, is a resin with a pungent aroma. It’s a staple in many Indian dishes, especially in vegetarian cuisine. It aids digestion and adds a savory, umami flavor. A little goes a long way!

Curry Leaves: Fresh vs. Dried & Regional Variations

Curry leaves are incredibly aromatic and add a distinct South Indian flavor. Fresh curry leaves are preferred, but dried ones can be used if necessary. The flavor profile varies slightly depending on the region – some varieties are more citrusy, while others are more peppery.

Chana Dal & Urad Dal: Nutritional Value & Substitutions

Chana dal (split chickpeas) and urad dal (black lentils) are both excellent sources of protein and fiber. They add a lovely texture and nutty flavor to the tempering. If you can’t find them, you can substitute with moong dal (split yellow lentils), but the flavor will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the peanut oil in a pan over medium heat. Add the cashew halves and fry until golden brown and crispy. Remove them with a slotted spoon and set aside.
2. In the same pan, add the asafoetida and mustard seeds. Let them splutter – you’ll know they’re ready when the mustard seeds start to pop!
3. Add the chana dal and urad dal. Sauté until they turn lightly browned and fragrant.
4. Stir in the grated ginger, curry leaves, and chopped green chili. Sauté for about a minute, until the ginger is fragrant.
5. Add the finely chopped onions and cook until they become translucent. (Or, if you’re short on time, use pre-fried onions – a total lifesaver!).
6. Add the mixed vegetables, cover the pan, and cook until the vegetables are tender.
7. Season with salt and optional red chili powder. Add the cooked quinoa and fried cashews.
8. Gently combine all the ingredients and cook for 2-3 minutes, allowing the flavors to meld together.
9. Garnish with fresh cilantro and a squeeze of lime juice. Serve hot and enjoy!

Expert Tips

Here are a few tips to help you make the perfect Quinoa Vegetable dish:

Achieving the Perfect Tempering (Tadka)

The tempering is the heart and soul of this dish. Make sure the oil is hot enough before adding the spices, and be careful not to burn them.

How to Prevent Quinoa from Becoming Mushy

Don’t overcook the quinoa! It should be fluffy and slightly firm.

Using Pre-Fried Onions for Convenience

Pre-fried onions are a great time-saver. Just add them in step 5 and sauté for a minute.

Adjusting Spice Levels to Your Preference

Feel free to adjust the amount of green chili and red chili powder to suit your taste.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustments: For a milder flavor, omit the green chili and red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is perfect for Navratri, as it’s made with vegetables and quinoa. It’s also a great addition to a Diwali spread.
• Vegetable Substitutions: Feel free to use seasonal vegetables like cauliflower, broccoli, or spinach.

Serving Suggestions

This quinoa vegetable dish is delicious on its own, but it also pairs well with:

• Roti or naan
• Raita (yogurt dip)
• A simple dal
• A side salad

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! Quinoa is a healthy and delicious alternative to rice. It has a slightly nutty flavor and a fluffy texture that works well in many Indian dishes.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent aroma that adds a unique savory flavor to Indian cuisine. You can find it at most Indian grocery stores, usually in powder or crystal form.

Can I use other types of dal instead of chana and urad dal?

Yes, you can substitute with moong dal (split yellow lentils), but the flavor will be slightly different.

How can I make this recipe ahead of time?

You can cook the quinoa and chop the vegetables ahead of time. Store them separately in the refrigerator and then assemble the dish when you’re ready to cook.

What are some good accompaniments to serve with this quinoa vegetable dish?

Raita, roti, or a simple dal are all great accompaniments.