Coriander-spiced quinoa with colorful veggies makes a wholesome, aromatic bowl perfect for a modern Indian twist.
Ingredients:
- 1 cup quinoa
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup mixed vegetables (carrots, bell peppers, peas)
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cumin seeds
- Salt to taste
- Fresh cilantro for garnish
- Lemon wedges
Method:
Rinse quinoa and cook as per package instructions.
Heat olive oil in a pan, add cumin seeds, then sauté onions until translucent. Add mixed vegetables, turmeric, ground coriander, and salt. Cook for 5–7 minutes until tender. Toss in cooked quinoa and mix well.
Serve hot, garnished with fresh cilantro and a squeeze of lemon.