Name: Vaghārelā Quinoa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4 to 6
Cuisine: American
Ingredients: Fresh lime juice; ½ teaspoon ground turmeric; 4 cups (525 g) cooked quinoa; ½ teaspoon salt; ¾ teaspoon black mustard seeds; 10 fresh curry leaves; 2 teaspoons grated ginger; 1 tablespoon olive oil; ¼ to ½ teaspoon ground red chili; ¾ teaspoon cumin seeds

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
20 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Although quinoa has been used for centuries in South America, it wasn’t immediately popular in our family until the early 2000s, when, like many other Indian Americans, my bā and my mom found it worked particularly well with Indian flavors. This Gujarāti-style vaghārelā (stir-fried) quinoa is a tribute to them. It’s simpler in flavor than the other rice dishes in this chapter, so it’s a good side dish with dāl or