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SOUTH INDIAN–STYLE COCONUT QUINOA

Quinoa Goes Tropical: Coconut & Curry Leaves Magic!

Enjoy the fusion of flavors with Curried Quinoa with Coconut and Curry Leaves. This easy recipe features cooked quinoa tossed with fried curry leaves, green chili, and grated coconut, finished with a hint of lemon juice. Nutritious, vegan-friendly, and aromatic, it’s perfect for lunch, dinner, or a healthy snack. The recipe brings a tropical twist to your everyday quinoa dishes.


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Nutty quinoa stir-fried with coconut, green chili, and aromatic curry leaves, served as a wholesome, flavorful meal.¯

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Quinoa Secrets: Coconut & Curry Leaves Edition

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  • Use freshly cooked quinoa for best texture; cold quinoa can clump.
  • Fry curry leaves and mustard/cumin seeds until aromatic for flavor depth.
  • Add grated coconut last to retain freshness and mild crunch.
  • Adjust green chili to taste for mild or spicy kick.
  • A squeeze of lemon juice after cooking brightens the flavor.
  • Serve immediately to enjoy the aroma; it can be stored in fridge up to 1 day.

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     Step-by-Step Recipe : Ghee Up & Spice It​

   ​ Preparation Time :  10 min          Cooking Time :  10 min          Total Time :  20 min          Servings :  2-3

PERSONAL NOTE 

I love this recipe because it’s quick, healthy, and bursting with flavor. The combination of nutty quinoa, fresh coconut, and aromatic curry leaves always lifts my mood. The green chili adds just the right kick, and the finishing lemon juice brightens every bite. It feels like a tropical Indian vacation in my kitchen, and I often make it when I need a simple, nourishing, yet exciting meal.

INGREDIENTS

  • 1 tbsp ghee
  • 1 tsp cumin seeds (jeera)
  • 1 tsp mustard seeds
  • 1 chopped green chili
  • A handful of curry leaves (for frying)
  • 1 cup cooked quinoa
  • 1/4 cup grated fresh coconut
  • Salt, to taste
  • 2 tbsp fresh curry leaves (for garnish)
  • 1/2 tsp lemon juice
​Colorful and aromatic Curried Quinoa with Coconut and Curry Leaves, perfect for a healthy vegan or gluten-free dish.

PREPARATION STEPS

  1. Heat a pan and add 1 tablespoon of ghee.
  2. Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, 1 chopped green chili, and a handful of curry leaves. Fry until aromatic and lightly crisp.
  3. Add 1 cup of cooked quinoa to the pan and mix well for 2 minutes, ensuring the quinoa is coated with the spices and ghee.
  4. Add 1/4 cup of grated coconut and salt to taste. Cook for 3–4 minutes, stirring periodically to combine flavors.
  5. Turn off the heat. Add 2 tablespoons of fresh curry leaves and 1/2 teaspoon of lemon juice. Mix gently.
  6. Serve warm as a light, flavorful meal or side dish.

Yes, but thaw and fluff it before cooking to avoid clumps.

Yes, it will still taste aromatic and flavorful without heat.

You can, but fresh coconut gives better texture and aroma.

Store in fridge for up to 1 day; reheat gently to retain aroma.

Yes, but add lemon and fresh curry leaves just before serving.

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