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Cook Time: 20 mins
Serves: 1-2 People
Soak the quinoa in water for one hour. Wash well and drain.
Heat oil in a pan. Add mustard seeds, broken red chilies, curry leaves, ginger and chana dal. Saute until chana dal turns golden brown.
Add the chopped tomatoes, turmeric and salt and stir on high flame for 3-4 minutes until tomatoes are collapsing. Pour 1 1/4 cups water into the pan and bring to a simmer.
Sprinkle sambar powder into the simmering water. Tip the drained quinoa into this.
Cover and cook for 10 minutes or until the quinoa has absorbed all the water and is soft and fluffy.
Serve hot as it is or with a chutney of choice.
Fibre: 2 g
Carbs: 28.1 g
Protein: 6.3 g
Fats: 11.1 g
Calories: 233.3 cal