Coconut Quinoa (South Indian Style) ~ Day 65

Here is a healthy and nutritious alternative to a traditional South Indian coconut rice.

----------------------------------------------------------------------------------------------------------------------------------

Preparation time: 5 minutes

Cook time: 20 minutes

Serves: 4

-----------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Quinoa (white or tri-color) - 1 cup
• Water - 2 cups
• Grated coconut (fresh or frozen) - 3/4 cup 
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Broken cashews - 10
• Broken red chillies - 4
• Asafoetida - a pinch
• Curry leaves - few
• Salt - to taste
• Coconut oil - 2 tbsp

Method:

1. Rinse the quinoa well and drain.  Cook quinoa with 2 cups of water in a pressure cooker for 3 whistles.  For the stove top method, bring water to a boil in a sauce pan.  Add quinoa, stir, cover and cook for 15 minutes or until all the water has been absorbed.  Let it stand covered for 5 minutes and fluff gently with a fork.  
2. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal, red chillies, cashews, curry leaves, and asafoetida.  Fry until golden brown over low heat. 
3. Add the grated coconut and saute for 2 to 3 minutes.  Turn off the heat.
4. Add the cooked quinoa and salt.  Mix well.
5. Serve with any spicy gravy, papad or chips.