Tandoori Quinoa

Ingredients

• Quinoa (1 cup, rinsed)
• Water (2 cups)
• Salt (1/2 teaspoon (plus a pinch for quinoa cooking))
• Greek yogurt (1 cup)
• Tandoori masala (2 tablespoons)
• Lemon juice (2 tablespoons)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, grated)
• Red bell pepper (1, diced)
• Red onion (1, sliced)
• Cilantro (1/4 cup, chopped (for garnish))
• Lime wedges (for serving)
• Olive oil (1 tablespoon)

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and all the water is absorbed. Fluff with a fork and set aside.
3. In a large bowl, mix together the Greek yogurt, tandoori masala, lemon juice, minced garlic, grated ginger, and 1/2 teaspoon of salt until well combined to create the marinade.
4. Add the cooked quinoa to the bowl with the tandoori marinade. Mix well to coat the quinoa evenly in the spice mixture.
5. In a skillet, heat olive oil over medium heat. Add the diced red bell pepper and sliced red onion. Sauté for about 5 minutes, or until the vegetables are slightly softened.
6. Stir in the marinated quinoa and cook for another 5 minutes, stirring occasionally, until heated through.
7. Remove from heat and garnish with chopped cilantro.
8. Serve warm with lime wedges on the side, allowing each person to squeeze fresh lime juice over their dish for an extra burst of flavor.