Elumichham Pazham Quinoa - Lime Quinoa

Quinoa is the South American (originated in Peru) grain which has entered and stayed in my kitchen for quite a while now. It doesn't have any distinct taste of its own. As a result, it can be tweaked into any recipe without giving too much contrast. Besides it has a great texture. I am on a mission to try out Quinoa in all Indian fried rice/pulaos recipes.

Now, I found this recipe Elumichham Pazham Saadham in my pressure cooker recipe book. By using the method of elimination (remember that analytical section of GRE, anyone?;-), I replaced "saadham" by quinoa. I meant to say Lime Quinoa. Did I do ok?

Elumichham Pazham Quinoa
Lime Quinoa
Ingredients

• 1 1/4 cup quinoa
• salt to taste
• 2 limes, freshly squeezed

Tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp asafoetida
• 1/2 tsp turmeric powder
• 1/2 tsp urad daal
• 1 - 2 red chilies, halved
• 1 sprig curry leaves, torn
• 2 tbsp raw, unsalted peanuts

Method
1. Cook quinoa in double amount of water. Set aside to cool down completely.
2. Heat oil in a saucepan. Add all the ingredients for tempering. Saute till urad daal turns golden and peanuts appear crispy.
3. Switch gas to lowest. Add salt and lime juice. Quickly stir in the cooked and cooled quinoa.
4. Stir to mix well.

Note
1. You can increase or decrease the amount of lime juice depending on the desired tartness.