1cup + 2 tablespoonswater240 ml + 30 ml, add additional 1/4 cup (60 ml) for softer quinoa or if you have an 8qt IP
2tablespoonslemon juice30 ml
1/2teaspoonsaltor to taste
Rinse the quinoa using a strainer for a minute. This is important and helps remove the bitterness, you can skip this step if using pre-rinsed quinoa. Set it aside. Press the sauté button on the Instant Pot. Once the pot is hot, add 1 tablespoon oil and then add the mustard seeds.
Let the seeds pop, and then add the chana dal and urad dal. Cook for 30 seconds or so until the dal starts changing color.
Add chopped ginger, curry leaves, sliced green chili and generous pinch of hing. Cook for 30 seconds or so.
Then add the rinsed quinoa to the pot along with 1 cup + 2 tablespoons water (240 ml + 30 ml= 270 ml). If using 8 qt Instant Pot or if you prefer softer quinoa and want the texture to be like soft rice, add additional 1/4 cup (60 ml) water here. The total water in that case would be 330 ml.Also add 2 to 2 & 1/2 tablespoons lemon juice.
Add turmeric and salt to taste. Stir everything and close the pot. Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
Open the pot and fluff the quinoa with a fork. Add in the roasted peanuts. You can taste test and add more lemon juice if needed at this point.Serve lemon quinoa with pickle.
Cook quinoa according to instructions on the package on stove-top. Fluff it and then let it cool down. Once cooled transfer it to a large bowl. Add salt, lemon juice and mix.
To a small pan on medium heat, add oil. Once the oil is hot, add the mustard seeds and let them pop, and then add the chana dal and urad dal. Cook for 30 seconds or so until the dal starts changing color. Add the green chili, ginger and saute for few seconds until ginger starts changing color. Add the curry leaves, stir and then add the hing and turmeric, stir and remove pan from heat. Transfer the tempering to the cooled quinoa and mix the seasoning well with the quinoa. Add roasted peanuts and mix. Serve lemon quinoa with pickle.
Skip hing to make this recipe gluten-free.
Use additional 1/4 cup water for softer quinoa. Adding extra water will also work better if you are making this for next day lunch-box since extra water will make it stay softer.