Quick healthy lunch - Val Papadi Quinoa.

Val Papadi Quinoa 

Since becoming pregnant, lunch usually calls for something quick and easy. The less time I spend in the kitchen, more time I get in relaxing, reading and doing whatever it is that I want to do . I adapted this recipe by interchanging rice for Quinoa to make it more healthy and wholesome.

Val Papadi Quinoa

Serves: 2

Preparation time : 5 mins

Cooking time : approx 15-20 mins.

Ingredients:

Uncooked Quinoa - 1 1/2 cup
Onion -  1/4 cup finely chopped
Ginger garlic paste - 1/2 tsp
Green chilli paste - 1/2 tsp
Frozen or fresh val papadi - 1/2 cup
Garam masala - 1 tsp
Salt - to taste

To temper:

Ghee/Oil - 1 tbsp
Mustard - 1/4 tsp
Jeera - 1/4 tsp
Curry leaves - 3-4

Recipe:

* In a pan, add the ghee/oil. Once the ghee is heated a little add mustard, the mustard will splutter to this add jeera and curry leaves.

* Once the jeera sizzles add the chopped onions, sautee for a min or two and then add ginger garlic & green chilli paste. Cook it till the raw smell goes away.

* Add the val papadi, garam masala and let it cook for a min or two. To this add the uncooked quinoa. I generally do not sautee my quinoa, as roasting it for a few mins produces a nutty flavor which I am not very fond off.

* Add 3 cups of water to the quinoa and cook. The quinoa will turn transparent and the germ of the quinoa will be seen. At this time the water should have also evaporated, switch off the gas and place a lid on the pan. Let it rest for 5-10 mins.

* The heat from closing the pan, makes the quinoa fluffy and light. The quinoa is ready to be served. Serve with chopped cilantro.

Val Papadi Quinoa with Kadi