Instructions:

1. Soak 1 cup of quinoa in 2 cups of water for at least 30 minutes.
2. Rinse and drain the soaked quinoa. Cook it on the stovetop or in an Instant Pot with 1 ½ cups of water. Once done, let it cool—or if you're impatient like me, skip to the next step!
3. Add lemon juice, Lakadong turmeric, and salt to the quinoa. Let it sit for a few minutes.
4. Heat your preferred oil on high. Once hot, add mustard seeds and cumin seeds—patience is key, let them splutter. Then, add the rest of your tempering ingredients, reducing the flame to avoid burning.
5. Pour the tempering over the quinoa and mix well.
6. Top with fresh grated coconut and enjoy!

Personal Notes:

Whenever my son craves comfort food, his Paati quickly whips up this simple, satisfying recipe. I’ve added a twist by swapping out the rice for quinoa, giving it a nutritious boost. We’re guilty of making it almost every other day—it’s that good!