The quinoa seed is the edible part of a plant in the amaranth family. The bulk of consumed quinoa is made up of dietary fibers, making it a great meal choice for dieters.
Quinoa clean and briefly roast. Saute onions till light brown with mustard seeds and one spoon of oil. Fry your vegetables for 5-10 minutes. Wash and cook quinoa with vegetables. Ten-minute coverage. Hot chutney.
Remove cooked quinoa. Another meal should have coriander leaves, olive oil, lemon juice, and vinegar. Stir cooked quinoa, chopped and diced carrots, bell peppers, onions, cucumber, and peanuts in a bowl with lemon juice and oil.
Stir ginger and garlic paste into oil until raw smell disappears. Adding vegetables to the roasted ginger and garlic paste. Add rinsed quinoa. Salt, turmeric, coriander, and mint are needed. Cover for 10 minutes. Top with ghee and serve hot.
Cook quinoa after rinsing. Add oil, mustard seeds, and peanuts to a pan. Fry peanuts until toasted. Add green chillies and hing. You may add sliced onions. Mix in cooked quinoa and sauté. Lemon juice and coriander leaves embellish it.
Put one spoon of oil in a pan and add mustard oil and jeera to temper. Want cashews? Add them. Add oil, sliced ginger, curry leaves, and hing. Transfer everything to the curd and stir well to absorb temper.
There are 120 calories, 4.4 grams of protein, 21 grams of carbs, 2.8 grams of fiber, and the remainder comes from fat and sugar in every 100 grams of quinoa, according to health journals.