Prep Time

20 minutes

Cooking Time

10 minutes

Yields

3 servings

Ingredients:

• 1 cup freshly cooked quinoa
• 1 boiled potato, diced
• ½ capsicum finely diced
• 1/3 cup corn kernels, blanched
• 1/3 cup green peas, blanched
• 1/3 cup carrots finely diced, blanched
• ¼ cup of peanuts roasted
• 2 tbsp coconut cooking oil or ghee
• 1 tsp turmeric powder
• 1 tsp mustard seeds
• 1 green chili chopped lengthwise
• 1 tsp sea salt or add more to taste
• 1 small bunch of chopped fresh coriander leaves
• Few curry leaves
• Few fresh lemon pieces

Directions:

1. In a pan heat the oil, add the curry leaves, rye seeds, salt, turmeric powder, chilies, capsicum, and sauté for a few minutes.
2. Add in the corn kernels, carrots, and green peas, peanuts, and continue to sauté for another few minutes.
3. Next, add in the potatoes and the cooked quinoa and mix well and let it cook for another few minutes.
4. When ready, serve hot.
5. Garnish with fresh coriander leaves and squeeze some lemon juice.

Notes:

• Peanuts can be replaced with nuts like almonds and/or cashews.
• You can also add some protein nuggets and mushrooms or play around with the vegetables of your preference.

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.