Quinoa Curd Rice with Grated Carrot Cucumber and Annar
Ingredients
- ¼ cup quinoa
- ½ cup thick curd
- 2 tbsp grated carrot
- 2 tbsp cucumber, finely chopped
- 2 tbsp pomegranate seeds (anar)
- 1 tsp mixed seeds
- 1 tbsp finely chopped coriander
- Salt
- Black pepper to taste
- 1 tsp ghee or olive oil
- ½ tsp mustard seeds
- 4-5 curry leaves
- Pinch of jeera
- Pinch of hing (optional)
Instructions
8 steps, start to finish
- 1 Rinse quinoa well and cook with ½ cup water until soft.
- 2 Let the quinoa cool slightly.
- 3 Add curd and mix until creamy.
- 4 Fold in carrot, cucumber, anar, coriander, and seeds.
- 5 Heat ghee in a small pan.
- 6 Add mustard seeds, curry leaves, jeera, and hing.
- 7 Pour the tempering over the quinoa bowl.
- 8 Mix gently and serve chilled or at room temperature.
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