South Indian Quinoa with Tamarind & Pumpkin
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5.0
3 reviews
Excellent
South Indian Quinoa with Tamarind & Pumpkin
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This South Indian Quinoa with Tamarind and Pumpkin is a quick and easy side dish or main that is flavored with tamarind, mustard seeds, pumpkin, peppers, and peas. It is the perfect one-pot, gluten free, and vegan recipe for a healthy and delicious weeknight dinner.
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Ingredients
Quinoa
- 1 tsp oil
- 1/2 cup uncooked quinoa
- 1 cup water
- 1/4 tsp salt
- generous pinch of cayenne pepper
To Dry Roast
- 1 Tbsp urad dal Split Black Gram, or use mung dal (petite yellow lentils)
- 1 Tbsp toor dal Split Pigeon Pea, or use any split pea
- 2 tsp coriander seeds
- 1/4 tsp black peppercorns
For The Flavouring
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal Black Gram, or use mung dal (petite yellow lentils)
- 12 Curry Leaves, coarsely chopped
- 1 cup Potato, cubed, 3/4 inch pieces 1 medium potato
- 1/2 cup Cubed Pumpkin, loaded, 3/4 inch pieces Butternut, or other squash
- 1/2 cup peas Fresh or Frozen, thawed
- 1/2 cup chopped Red Bell Pepper, 1/2 inch 1/2 medium pepper
- 1/2 tsp red pepper flakes, to taste
- 1-2 tsp tamarind paste
- 1 Tbsp water
- 1/2 tsp Turmeric
- 3/4 tsp salt
- 1-2 tsp Lemon Juice, for garnish
- 2 Tbsp Cilantro, for garnish
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Instructions
- Cook the quinoa: Wash and drain quinoa. Heat oil in a saucepan over medium heat. Add the quinoa and roast for a minute. Add the water, salt, and cayenne. Cover and bring to a boil, then reduce heat to low-medium and cook for 15 minutes.
- Dry roast the dals, coriander, and pepper corns for 2 minutes over medium heat, stirring occasionally, or until the dals change color. Cool and blend/grind to a powder.
- In a large skillet over medium heat, add oil. When the oil is hot, about 2 minutes, add the mustard seeds, urad dal, and curry leaves. Cook for half a minute, or until the seeds start to pop and the dal changes color.
- Add potato and pumpkin. Mix, cover, and cook for 10 minutes. Stir once or twice in between. Add a few tsp of water to deglaze if the potatoes start to stick.
- Add the peas, bell pepper, red pepper flakes, and mix well. Cover and cook until the potatoes are tender, about 8 minutes. Mix the tamarind paste in 1 Tbsp water (or blend with the ground spices in the blender) and add to the pan. Add the ground spices, turmeric, and salt. Mix well to coat.
- Add the cooked quinoa and mix well. Cover and cook for 2 minutes. Let sit for 5 minutes for the flavors to infuse. Fluff, taste, and adjust salt and spice.
- Add a good dash of lemon juice and cilantro, mix in, and serve.
Variations
- Add 2 Tbsp peanuts or cashews with the potatoes.
- Add 2-3 Tbsp unsweetened, shredded coconut with the potatoes.
Notes
- Nutritional values based on one serving.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
63g
(21%)
Protein
15g
(30%)
Fat
8g
(12%)
Sodium
1197mg
(50%)
Potassium
1113mg
(32%)
Fiber
13g
(52%)
Sugar
7g
(14%)
Vitamin A
4315IU
(86%)
Vitamin C
197.6mg
(220%)
Calcium
104mg
(10%)
Iron
7.8mg
(43%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 63g | 21% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Sodium | 1197mg | 50% |
| Potassium | 1113mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 4315IU | 86% |
| Vitamin C | 197.6mg | 220% |
| Calcium | 104mg | 10% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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