Tomato Quinoa Recipe – With A South Indian Twist
This delightful Tomato Quinoa Recipe brings a burst of South Indian flavors to your table, merging the wholesome goodness of quinoa with traditional spices and fresh ingredients. Perfect for a nutritious lunch or a light dinner, this dish is not only high in protein but also easy to prepare, making it a fantastic option for both busy weeknights and leisurely weekends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | 2 cups |
| Mustard seeds | 1 teaspoon |
| Garlic (finely chopped) | 4 cloves |
| Ginger (finely chopped) | 1 inch |
| Pearl onions (Sambar onions) or regular onions (sliced) | 1 cup |
| Cardamom powder (Elaichi) | 1 teaspoon |
| Tomatoes (finely chopped) | 3 |
| Red chilli powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Sambar powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
| Curry leaves | 1 sprig |
| Coriander leaves (chopped) | 2 sprigs |
| Ghee (optional) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200-250 kcal |
| Protein | 8-10 g |
| Carbohydrates | 35-40 g |
| Fiber | 5-7 g |
| Fat | 5-7 g |
| Sodium | Varies with added salt |
Instructions
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Preparation: Begin by gathering all your ingredients. Wash the quinoa under cold water to remove any bitterness, and set it aside.
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Sautéing the Base: In a pressure cooker, heat the ghee over medium heat. Once hot, add the mustard seeds and allow them to crackle, releasing their aromatic oils.
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Aromatics: Stir in the finely chopped garlic and ginger, followed by the pearl onions. Sauté until the onions are soft and translucent, approximately 3-4 minutes.
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Cooking the Tomatoes: Add the curry leaves and chopped tomatoes to the pot. Sauté the mixture until the tomatoes are completely soft and mushy, about 5-7 minutes. This step enhances the flavor base of your dish.
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Spicing It Up: Sprinkle in the cardamom powder, turmeric powder, garam masala powder, and sambar powder. Stir well to combine all the spices with the tomato mixture, allowing the spices to toast slightly for a minute.
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Cooking the Quinoa: Add the rinsed quinoa to the pressure cooker along with 2 cups of water. Stir everything together to ensure an even distribution of ingredients.
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Pressure Cooking: Secure the lid on the pressure cooker and cook the mixture for about 4 to 6 whistles, depending on your pressure cooker. Once done, turn off the heat and allow the pressure to release naturally.
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Finishing Touches: Once the pressure has completely released, carefully open the lid. Stir in the chopped coriander leaves for a fresh touch of flavor.
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Serving: Transfer the Tomato Quinoa to a serving bowl and serve it hot. For a delightful meal, pair it with a refreshing tomato cucumber raita and crispy Elai Vadam on the side.
Enjoy Your Meal!
This Tomato Quinoa Recipe with a South Indian twist is not only vibrant and colorful but also rich in flavors that tantalize the taste buds. It’s a versatile dish that can be enjoyed as a main course or a side dish, ensuring that every bite is a celebration of health and taste. Bon appétit!
