Vagharela Quinoa
Gujarati-style stir-fried quinoa with mustard seeds and curry leaves
Why This Recipe Works
This simple stir-fry applies traditional Gujarati tempering techniques to quinoa, creating a light yet flavorful alternative to rice. It works best as a side dish alongside savory dals or cooling yogurt-based curries.
Instructions
Heat the olive oil in a wide pan over medium-high heat until shimmering. Add the cumin seeds, mustard seeds, and asafetida and cook until the mustard seeds begin to pop and spatter.
Remove the pan from the heat and stir in the curry leaves and ginger until fragrant — the residual heat is enough to toast them without scorching.
Return the pan to medium heat and stir in the cooked quinoa, turmeric, red chili, and salt. Cook for about 3 minutes, stirring constantly, until the grains are evenly colored and heated through.
Serve hot with a squeeze of fresh lime juice over the top.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
