Midday · No onion or garlic
Savory Vegetable Quinoa Skillet
Quinoa cooked skillet-style with mustard seeds, curry leaves, ginger, carrots, beans and peas, finished with lemon and coconut. Savory and light.
- Prep 15 min
- Cook 25 min
- Total 40 min
- Makes 3 servings
Photo: Bowl of delicious upma (6005013773) by Upendra Kanda, CC BY 2.0, via Wikimedia Commons. Cropped and resized.
Savory skillet is usually made with semolina, but the same savory tempering of mustard seeds, curry leaves and ginger works beautifully with quinoa. The grains stay separate and slightly springy, and the vegetables add color and sweetness. It is a good midday plate that feels complete on its own.
Toasting the rinsed quinoa in the tempering before adding water gives it a nutty depth and helps every grain stay distinct. Use whatever vegetables you have; the combination below is a classic one, but diced bell pepper, corn or cauliflower all fit right in.
The recipe
Ingredients
Savory skillet
To finish
Method
- Rinse the quinoa in a fine strainer under running water for 30 seconds, rubbing it with your fingers to remove the bitter natural coating. Drain thoroughly.
- Heat the ghee in a medium saucepan over medium heat. Add the mustard seeds; when they crackle, add the split black lentils (urad dal) and stir until it turns light golden, about 30 seconds.
- Add the curry leaves, ginger and chile and stir for 20 seconds until fragrant.
- Add the carrot and beans and cook, stirring, for 3 minutes, until they brighten in color.
- Add the drained quinoa and stir for 2 minutes so the grains dry slightly and toast in the fat.
- Pour in the hot water, add the peas and salt, and bring to a boil. Cover tightly, reduce the heat to low and cook for 15 minutes, until the water is absorbed and little tails appear on the quinoa.
- Turn off the heat and leave covered for 5 minutes. Fluff with a fork, then fold in the lemon juice, coconut and cilantro. Top with cashews and serve warm.
Kitchen notes
- Rinsing matters: unrinsed quinoa can taste soapy or bitter.
- For a softer, more traditional, softer texture, add 1/4 cup extra water and stir once halfway through cooking.
- Leftovers make a good lunchbox meal at room temperature with a spoon of yogurt.
Storing and reheating
Refrigerate in an airtight container for up to 4 days. Sprinkle with water and reheat covered, or eat at room temperature.
To serve alongside
Serve with coconut chutney or a simple tomato-cucumber salad.
A gentle note: this recipe is shared for cooking enjoyment only. It is not medical or dietary advice. If you have allergies or specific dietary needs, check every ingredient label and adapt the recipe to suit you.
