{"id":26722,"date":"2024-03-30T16:59:09","date_gmt":"2024-03-30T16:59:09","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/03\/30\/nut-free-lemon-quinoa-pulihora-mads-cookhouse\/"},"modified":"2024-03-30T16:59:09","modified_gmt":"2024-03-30T16:59:09","slug":"nut-free-lemon-quinoa-pulihora-mads-cookhouse","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/03\/30\/nut-free-lemon-quinoa-pulihora-mads-cookhouse\/","title":{"rendered":"Nut-Free Lemon Quinoa Pulihora – Mads’ Cookhouse"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Breakfast<\/a>, <\/span>Indian<\/a>, <\/span>Recipes<\/a>, <\/span>Vegetarian<\/a><\/span>
\n\t\t\t\t\t\t\t\t\t\t\t Appetizers<\/a>, <\/span>Breakfast<\/a>, <\/span>Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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<\/g><\/g><\/svg><\/span> Course: <\/span>Breakfast: \u2013 Main Course: \u2013 Snack<\/span><\/div>\n<\/div>\n

Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

Quinoa is a superfood packed with protein, fiber, and essential minerals. Try out the Nut-Free Lemon Quinoa Pulihora, my take on the classic staple from southern India. Gluten-Free. Vegan.<\/span><\/p>\n

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  • 1<\/span> cup<\/span> quinoa<\/span><\/li>\n
  • 2<\/span> cups<\/span> water<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> sesame oil<\/span><\/li>\n
  • 1<\/span> tsp<\/span> mustard seeds (sarson)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> chana dal (split chickpea)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> urad dal (split black gram)<\/span><\/li>\n
  • 1-2<\/span> whole red chillies<\/span><\/li>\n
  • 1<\/span> sprig<\/span> curry leaves<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> asafoetida (hing)<\/span><\/li>\n
  • 1-2<\/span> chopped green chillies<\/span><\/li>\n
  • 1\/2″<\/span> piece of ginger chopped<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
  • 3<\/span> tbsp<\/span> lemon juice<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> chopped green coriander leaves<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      To begin, wash quinoa well 3-4 times as you would do with rice. Drain well.<\/span><\/p>\n<\/li>\n

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      Add it to a pan with 2 cups water. Let it come to a boil stirring occasionally. Cover with a lid and cook on medium to low heat for 10-15 minutes until the quinoa is done. Remove to a flat dish and allow it to cool completely.<\/span><\/p>\n<\/li>\n

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      Heat 2 tbsp sesame oil in a pan. Add in mustard seeds (sarson), chana dal (split chickpea), and urad dal (split black gram). Mix. My kitchen is a nut-free kitchen. If you are using peanuts, add them now.<\/span><\/p>\n<\/li>\n

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      Add whole red chillies broken into two, curry leaves, and asafoetida (hing). Saute until the dals begin to colorize.<\/span><\/p>\n<\/li>\n

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      Next, add in chopped green chillies and ginger. <\/span><\/p>\n<\/li>\n

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      Now add in the boiled quinoa along with turmeric powder (haldi) and salt or to taste. Mix well. Cover with a lid and let it cook for a minute or two.<\/span><\/p>\n<\/li>\n

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      Turn off the heat. Finish with lemon juice and chopped green coriander leaves. Mix well. Check the salt and add more if required.<\/span><\/p>\n<\/li>\n

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      The Nut-Free Lemon Quinoa Pulihora is ready to serve. Garnish with chopped coriander leaves and serve hot.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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