Red Quinoa with Peas, Raisins & Sweet Corn
Nov 02, 2014, Updated Jan 02, 2018
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I don’t what to call this dish, should I call it a salad or should I call it a pulao [pulav/pilaf]. Anyway whatever you call it, this vegan red quinoa recipe is super simple and super quick. I made this when I super hungry so I tried to make this as simple and quick as possible.
Do you like quinoa? I didn’t know what is was until 3 years ago. Then after moving to US, once I went to Whole Foods and saw a quinoa salad in their salad bar. I am someone who likes to try everything [as long as it’s vegetarian of course] so just out of curiosity I ate it for lunch one day and liked it. I thought it was different and I could eat this once in a while when I’m bored of my roti [Indian whole wheat bread] and rice.
Quinoa is actually not a grain, in fact it’s a seed. There is always this confusion with quinoa because it is cooked and eaten like a grain but the fact is that it is a seed. The rising popularity of quinoa over the years is attributed to it’s high protein content. It’s a great source of protein for vegetarian and vegans!
Talking about this recipe, I first decided to make an elaborate Indian style quinoa pulao [pilaf] but then because I was so hungry I decided to cut short the process and make something quick. So this is kind of hybrid between a salad and pulao and also has an India touch [isn’t that obvious!]. For the recipe I used green peas, sweet corn and raisins but you can use any vegetable of your choice. I thought these veggies went really well with red quinoa. You can skip the mint but lately I have developed a strong liking for it and hence couldn’t stop myself from adding it in this recipe.
Hope you like this quick and easy quinoa recipe and don’t forget to participate in this Thanksgiving Giveaway!
* Rinse quinoa seeds well under running water before cooking. If you don’t do that, it might taste bitter.
- 1 cup red quinoa cooked
- 1 teaspoon oil
- ½ red onion chopped
- 2 tablespoons green peas
- 2 tablespoons sweet corn
- 8 mint leaves chopped
- 1 teaspoon golden raisins
- ¼ teaspoon cumin seeds
- ¼ teaspoon garam masala
- 1 teaspoon lemon juice
- Cook quinoa according to instructions on the package. Set aside.
- In a pan heat 1 teaspoon of oil.
- Once the oil is hot, add cumin seeds and let it splutter.
- Add raisins and cook till they swell up.
- Now add onions and saute for 1-2 minutes till translucent.
- Add the chopped mint leaves, salt, green peas, sweet corn and cook for another minute.
- Add in the cooked quinoa and give a good mix.
- Let is simmer for 2 minutes and then add garam masala.
- Switch off the flame.
- Squeeze in some fresh lemon juice and serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.