South Indian–inspired Lemon Quinoa is a wholesome twist on classic lemon rice, made with protein-rich cooked quinoa, flavored with a tempering of mustard seeds, lentils, curry leaves, turmeric, and lemon juice.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

For Cooking Quinoa

  • 1/2 cup raw quinoa
  • 1 cup water ((3/4 cup water for instant pot))
  • salt (to taste)

For Lemon Quinoa

  • 1 tablespoon coconut oil
  • 2 tablespoons raw peanuts
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin (jeera) seeds
  • 1 teaspoon urad dal
  • 2 green chilies (finely chopped)
  • 1 stalk curry leaves
  • 1 pinch hing (asafetida)
  • 1 small onion (finely chopped)
  • 1/2 teaspoon turmeric
  • salt (to taste)
  • juice of half lemon
  • 2 tablespoons coriander leaves

Method

Stovetop Method:

  1. How to Cook Quinoa: On Stovetop Pot: Cook the 1/2 cup of rinsed quinoa with 1 cup of water on medium-low heat until cooked, and let it cool. Stovetop Pressure Cooker: Pressure cook the 1/2 cup of rinsed quinoa with 1 cup of water for two whistles on medium-low heat. Let the pressure release naturally. In Instant Pot (Electric Pressure Cooker): Pressure cook the 1/2 cup of rinsed quinoa with 3/4 cup of water on MANUAL/PRESSURE COOK mode for 1 minute. Let the pressure release naturally. Check the detailed recipe.
  2. How to make Lemon Quinoa: In a Kadai, add oil. Once it's hot, add in the peanuts and fry them until they turn slightly golden brown. Take them out and keep them aside.
  3. In the same Kadai, add mustard seeds, cumin seeds, urad dal, and saute until the dal turns light brown. Then add green chiles, curry leaves, hing, and saute for a few seconds.
  4. Next, add the chopped onions, turmeric, and saute until the onions turn light brown.
  5. Turn off the flame, add the cooked quinoa, salt, and juice of half lemon, and mix everything well.
  6. Garnish with Coriander leaves and roasted peanuts and serve Indian Style Lemon Quinoa hot with papad or pickle.

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Add oil once it's hot, add in the peanuts, and fry them until they turn slightly golden brown. Take out and keep them aside.
  2. Then add mustard seeds, jeera, urad dal, saute till dal turns light brown in color. Then add green chilies, curry leaves, hing and saute for few seconds.
  3. Next add in the chopped onions, turmeric, and saute till onions turn light brown in color.
  4. Add rinsed quinoa, water, salt, and mix well.
  5. Close the lid on the pot, and turn the pressure valve to SEALING position.
  6. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 2 minute. When the instant pot beeps, Let the pressure release naturally.
  7. Remove lid away from you, Add roasted peanuts, lemon juice, and garnish with fresh cilantro/coriander leaves. Gently mix everything together.
  8. Enjoy Instant Pot Quinoa Lemon Rice with pickle, papad, and raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.