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lemon quinoa served in a white bowl with lemon slices and coriabder leaves and peanuts on the side.
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5 from 5 votes

Instant Pot Lemon Quinoa (South Indian Style)

Simple and tasty South Indian style lemon Quinoa flavored with lemon and spices.
Prep Time10 minutes
Cook Time25 minutes
Course: Breakfast, lunch
Cuisine: Indian
Servings: 3
Author: Madhavi

Ingredients

  • 1 cup quinoa, rinsed and drained 185 grams
  • cup lima beans or green peas I used frozen
  • cup grated carrot use the large holes to grate it
  • cup thinly sliced onion (optional)
  • 2-3 green chili, sliced or finely chop it to make it more spicy
  • 1.5 teaspoon chopped ginger
  • 12 curry leaves
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon chana dal
  • 1 teaspoon urad dal
  • ½ teaspoon cumin seeds
  • teaspoon asafoetida (hing)
  • 2.5 tablespoon lemon juice or to taste
  • ¼ cup roasted peanuts
  • 1.5 cups water 355 ml
  • salt to taste
  • 2 tablespoon chopped coriander leaves

Instructions

  • Add quinoa in a large bowl and add plenty of water. Wash them thoroughly by rubbing with your hand. Repeat this step about 3 times. This will help remove any bitterness from the quinoa. Using a strainer drain all the water.

Instant Pot Method -

  • Press the saute button on your instant pot and add oil. Now add mustard seeds and let them pop. Then add the chana dal, urad dal and cumin seeds and cook for 30 seconds. Add curry leaves, green chili and ginger and saute for another 30 seconds.
  • Add the thinly sliced onion and saute for two minutes. Add the turmeric powder and asafoetida and give a quick mix.
  •  Add the grated carrot and frozen green peas and coat with the onion mixture.
  • Cancel the saute mode and add the rinsed quinoa, water and salt. Mix well. Scrape the bottom and mix everything making sure nothing is stuck to the bottom of the pan. Check for salt and adjust.
  • Press the manual or pressure cooker mode and cook on high pressure for 4 minutes. Release the pressure naturally. You will observe that the quinoa is little wet. That’s ok…. fluff the quinoa, close the lid and let it rest for fifteen minutes. As the quinoa rests, it will absorb all the moisture. This step will ensures that quinoa does not dry even after few hours of making it.
  • But if you still feel the quinoa is still wet, just saute for couple of minutes to remove the excess moisture.
  • Once the quinoa cools, add freshly squeezed lemon juice, coriander leaves, toasted peanuts. Taste and adjust the seasoning.

Stove Top method -

  • Cook the quinoa in the instant pot or stove top.
    If cooking in the instant pot add the rinsed quinoa and water and cook for 2 minutes in the manual mode. Let the pressure release naturally. Fluff the quinoa and use it in the recipe.
  • To cook quinoa on the stove top, add 1 cup of rinsed quinoa and 2 cups of water to a sauce pan. Bring the mixture to boil over medium heat, then reduce the heat and cook the quinoa for 10-15 minutes till all the moisture is absorbed. Rest for few minutes and gently fluff the quinoa.
  • To make the lemon quinoa- heat oil in to a wide pan. Add mustard seeds and let them pop. Add chana dal,urad dal and cumin seeds and cook for 30 seconds. Add green chili and ginger and saute for another 30 seconds.
  • Add the thinly sliced onion and saute for 5-7 minutes until they turn light brown.
  • Add the turmeric powder and asafoetida and give a quick mix.
  •  Add the grated carrot and green peas or lima beans and coat with the onion mixture.
  • Cook for five minutes in low-medium flame.
  • Add the cooked quinoa and salt. Mix everything it well incorporated.
  • Add freshly squeezed lemon juice, roasted peanuts and coriander leaves.
  • Mix and check for seasoning.

Notes

The cooking time of quinoa can differ by the quality of quinoa used. It took me four minutes to get the texture we like.  Typically seasoned quinoa can take 2-5 minutes of cooking time in the instant pot. 
Adding onion is totally optional. But if you do add, make sure you fry them till light brown.
If using lima beans and making in the stove top, soak them in water for few minutes.
When making in the instant pot quinoa will have some water left in the bottom. Fluff it and rest for few minutes. It will absorb all the excess moisture.