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Lemon Turmeric Quinoa

Lemon rice is a popular lunch box dish in India. As a kid, I will look forward my lunch break at school if my mother had packed lemon rice for me. It tastes amazing with spicy potato kari. As you all know, I have been hosting a lot of  pop-up diners in San Francisco and diners love to try quinoa, kale, jicama presented in a new way. Afterall, quinoa and kale has become a California thing. I am adapted my mother’s recipe and replaced the rice with quinoa. The concept is very simple. The base mixture is like salad vinaigrette. You can add any grain you want to it and top it with a grilled protein and some sauteed veggies to make it a completely balanced meal.
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Course lunch
Cuisine Indian
Servings 4


  • 1 tbsp canola or olive or sesame oil
  • 1/2 tbsp mustard seeds
  • 1 tbsp urad dahl (lentils)
  • 6-8 curry leaves
  • 2-3 dry red chilly or fresh serrano or thai chilly
  • 1 tsp asafoetida
  • 2 tsp turmeric powder
  • 1/2 tbsp grated ginger
  • 2 cups cooked quinoa
  • Salt to taste
  • Juice of 1/2- 1 lemon


  • Heat oil, add mustards seeds, urad dahl, curry leaves, dry red chilly, asafoetida, turmeric powder, ginger. Turn off the heat.  Mix cooked quinoa. Add lemon juice and salt.
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