This simple quinoa bowl with potatoes, peanuts, cranberries, pomegranates is a fun way to enjoy a healthy meal this Navaratri! With green chilies and curry leaves for some heat, this lunch is both comforting and pairs perfectly with some cucumber raita and mint-cilantro chutney!
If you like this, please try my other fasting recipes:
- Coconut Sabudana Bowl
- Rajgira Badam Sukhdi – Amaranth Almond Fudge
- Sweet Potato Tikki With Guava Mint Chutney
WATCH HOW TO MAKE QUINOA BOWL:
This simple quinoa bowl with potatoes, peanuts, cranberries, pomegranates is a fun way to enjoy a healthy meal! With green chilies and curry leaves for some heat, this lunch is both comforting and pairs perfectly with some cucumber raita and mint-cilantro chutney!
- 1/2 cup quinoa
- 1 cup water , for boiling the quinoa
- 2 tbsp ghee
- 7-8 curry leaves
- 1 1/2 tsp cumin seeds
- 1 large potato , diced into cubes
- 2 tsp green chilies , finely chopped
- 1/2 tsp black pepper
- 1 tsp sugar
- salt , to taste
- 2 1/2 tbsp cranberries , chopped
- 1/4 cup roasted peanuts , coarsely crushed
- 2 tsp lemon juice
- 2 tbsp cilantro , finely chopped
- 2 tbsp pomegranate seeds
Rinse the quinoa 2-3 times very well under running water and set it aside. This will remove all the bitterness from them. Then transfer the quinoa to a medium pot with water. Bring it to a boil, then reduce the heat, cover the pot and let it simmer for around 8-10 minutes until the water evaporates. Switch off the gas and let it sit, covered for another 5 minutes. Then remove the lid and fluff it with a fork.
Heat ghee in a pan, add cumin seeds and curry leaves and let them splutter.
Add in your potatoes and saute for 3-4 minutes. Then cover and cook for 6-7 minutes until the potatoes turn slightly golden brown and a bit crispy.
Then add quinoa, cranberries, crushed peanuts, green chilies, sugar, black pepper, salt, lemon juice and cilantro. Mix every thing well and saute for another 5-6 minutes till everything comes together.
Mix in pomegranate seeds and your quinoa is ready. Serve it with some cucumber raita and mint-cilantro chutney, and enjoy!