Lemon Quinoa with Black Garbanzo Beans

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I had bookmarked a recipe for Lemon Quinoa from Pavithra of Dishes From My Kitchen, a very long time ago. Since then, I have been making this on a regular basis and gradually adapted it to my style. I figured I had not posted this recipe and so, here it is. Check out Pavithra’s blog for some awesome pictures, and another variation featuring edamame beans. This recipe is very tasty as is nutritious with a lot of protein and fiber from the quinoa and the black garbanzo beans. It is also very easy to make, if you have precooked garbanzo beans on hand. I usually soak large batches of beans, cook them and freeze them, so that I can put together a dish like this very quickly.

Ingredients:
1 cup Quinoa
1/2 cup Black Garbanzo beans, dry(or 1 cup cooked)
2 tbsp Gingelly oil
1 tsp mustard seeds
1 tsp split urad dal
2 tsp channa dal
1 tsp cumin seeds
2 tbsp chopped ginger
6 Green chillies, slit
1 sprig, curry leaves
2 tbsp lemon juice
1/2 tsp turmeric powder
salt to taste
2 tbsp chopped cilantro, for garnish

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Method:
To cook the Quinoa
Rinse the quinoa under running water. Place 1 1/2 cup water in a saucepan. Bring this to a boil. Add the quinoa to this, and let it boil until the quinoa almost absorbs the water. Clamp a lid and lower the heat and let it continue for 2-3 minutes. Let the quinoa rest for a while before fluffing with a fork. Let it cool before making Lemon quinoa.

Alternatively to cook quinoa using pressure cooker, use 1 1/4 water for 1 cup quinoa and pressure cook for 3 whistles. Let sit and fluff with fork.

To cook the garbanzo beans
Soak the garbanzo beans in water for 6-8 hours or overnight. Pressure cook in salted water for 4 whistles. Drain the cooking liquid and cool. This can be frozen after cooling for use any time.

You can cook both the quinoa and the garbanzo beans ahead of time.

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To make Lemon quinoa, heat the oil in a pan, add mustard seeds. Let it splutter. Add in the dals, let them turn golden brown. Add the cumin seeds, ginger, split green chillies and curry leaves. Add in the turmeric powder, followed by the lemon juice and salt. Add the cooked garbanzo beans and the cooked quinoa. Mix them together, until all the flavors are melded. Taste test, add salt/lemon juice as needed. Switch off stove and sprinkle in chopped cilantro.

Verdict: Lemon flavors are always my favorite, and this particular recipe is one of our lunchbox favorites. I have tried adding chopped red onion and sauteeing it prior to adding the garbanzo beans/quinoa and it tastes really good too. Tangy and vibrant, this dish tastes good hot as well as at room temperature.

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I’m sending this post to MLLA 56. “My Legume Love Affair” is a very popular blog event started by Susan, of the Well-Seasoned Cook. It has been running for several years and this month is taken over by Lisa.

Also sending to Vegetarian Lunchbox, Cooking with Seeds – Quinoa/Ragi and ‘Only Vegan’, event series by Pari.

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3 Comments

  1. says:

    February 13, 2013 at 10:37

    This is wonderful and I will for sure be making it. If you sent me an email regarding this as a submission for MLLA, I don’t see it, but I have noted it. Thank you.

  2. says:

    February 8, 2013 at 21:11

    Wow, that is such a stunningly gorgeous dish to look at! I love that vibrant yellow!

    Thanks so much for participating in this challenge.

    Catherine

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