Ingredients:

  • 2 tbsp Ghee or Avocado Oil
  • 1 tsp Cumin seeds
  • 1 medium Onion, finely diced
  • 1 tbsp Ginger-garlic paste
  • 1 green chili, slit lengthwise
  • 1/2 cup Carrots, small diced
  • 1/2 cup Green peas, fresh or frozen
  • 1/2 cup Cauliflower florets, bite-sized
  • 1/2 cup French beans, chopped into 1/2 inch pieces
  • 1 cup White quinoa, thoroughly rinsed
  • 2 cups Vegetable broth or water
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam masala
  • 1 tsp Salt
  • 1 tbsp Lemon juice
  • 2 tbsp Fresh cilantro, chopped

Instructions:

  1. Heat ghee or oil in a pot over medium heat. Once shimmering, add cumin seeds. When they sizzle and smell nutty, stir in the diced onion and sauté until translucent and slightly golden.
  2. Stir in the ginger-garlic paste and green chili, cooking for 60 seconds until the raw scent disappears.
  3. Add the carrots, beans, and cauliflower. Cook for 3–4 minutes on medium-high heat until the edges of the cauliflower start to brown.
  4. Stir in the green peas, turmeric, and garam masala, tossing for 1 minute to coat the vegetables in the spiced oil.
  5. Add the rinsed quinoa to the pot and stir constantly for 2 minutes to toast the grains.
  6. Pour in the vegetable broth and salt. Bring to a rolling boil, then immediately reduce heat to the lowest setting, cover with a tight lid, and simmer for 15 minutes.
  7. Turn off the heat and let the pot sit, undisturbed, for 5 minutes.
  8. Remove the lid, drizzle with lemon juice, and gently fluff the quinoa with a fork. Fold in the fresh cilantro.