This Indian-style quinoa bowl combines fluffy quinoa, roasted vegetables and a South Indian-inspired curry leaf tadka with mustard seeds, peanuts and chana dal. Finished with lemon, coriander and yoghurt, it works well as a vegetarian lunch, dinner or meal-prep bowl.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 3–4
- Difficulty: Easy / Beginner
- Course: Main / Bowl
- Diet: Vegetarian
Ingredients
For the Quinoa
- 1 cup quinoa
- 1½ cups water
- Salt, to taste
For the Roasted Vegetables
- 1 medium sweet potato, cubed
- 1 medium zucchini, chopped
- 1 tbsp The Farm Story Groundnut Oil
- ½ tsp cumin powder
- ½ tsp chilli powder
- Salt, to taste
For the Curry Leaf Tempering
- 1 tbsp The Farm Story Groundnut Oil
- 2 tbsp peanuts
- 1 tbsp chana dal
- 1 tsp mustard seeds
- 1–2 green chillies, chopped
- 8–10 curry leaves
- ¼ tsp turmeric powder
For Assembly
- 1 tbsp fresh lemon juice
- 2 tbsp fresh coriander, chopped
- ½ cup natural yoghurt
- 1–2 tbsp roasted peanuts, for topping
How to Make It
- Rinse the quinoa: Rinse the quinoa thoroughly under cold water, then drain.
- Cook the quinoa: Boil the quinoa in salted water for 15 minutes. Cover and let it rest for 5 minutes before fluffing with a fork.
- Roast the vegetables: Toss the sweet potato and zucchini with groundnut oil, cumin powder, chilli powder and salt. Spread on a lined baking tray and roast at 200°C / 400°F until golden and tender.
- Make the curry leaf tempering: Heat the oil in a small pan. Fry the peanuts until golden, add the chana dal briefly, then add the mustard seeds, chillies and curry leaves. Sauté for about 30 seconds. Stir in the turmeric and remove from the heat.
- Assemble: Fluff the quinoa and add the tempering, lemon juice and coriander. Fold in the roasted vegetables. Divide into bowls and top with yoghurt and roasted peanuts.
Link to: Groundnut Oil, Cumin Powder, Turmeric Powder, Mustard Seeds, and Red Chilli Powder.