Ingredients:

1 cup quinoa

2 cups of water

1 1/2 cup yogurt

2 green chillies, finely chopped

2 tsp ginger, finely chopped

1/4 tsp asafoetida

1/2 tsp urad dal

8 cashew nuts

3 tbsp carrot, finely chopped

2-3 dry red chillies

1 sprig curry leaves

1/2 tsp mustard seeds

1 tbsp oil

salt to taste

1 tbsp coriander leaves, chopped

2 tbsp pomegranate seeds

1 tbsp carrot, grated

Preparation:

1. In a pan, add quinoa and 2 cups of water and cook covered till properly cooked, stirring in between. Keep it aside to cool.
2. In a large mixing bowl, add yogurt and salt and whisk well. Add cooked quinoa into this and mix well.
3. Heat 1 tbsp oil in a pan and splutter mustard seeds and fry dry red chillies and curry leaves.
4. Then add urad dal and cashew nuts and saute until golden.
5. Add chopped green chillies, ginger and carrot and saute. Add asafoetida and mix well.
6. Switch off the flame and add this to the quinoa- yogurt mixture and mix well.
7. Garnish with little grated carrot , coriander leaves and pomegranate seeds and serve it with any pickle….