Ingredients

For Quinoa

1. ½ cup dry Chana dal (soak for 1 hour) (If using moong dal there is no need to soak)
2. 1 cup quinoa washed
3. 3 cups chopped spinach
4. 1/3 cup fresh dill
5. 1 cup red bell pepper diced
6. 1 ½ cup zucchini diced
7. 1 bunch fresh coriander
8. 2 red chilies
9. 1 teaspoon cumin seeds
10. 1 teaspoon fresh ginger paste

For Lime Pickle

1. ½ cup lime
2. 1 teaspoon chili powder
3. 2 teaspoon salt
4. 2 tablespoon oil
5. 1 stalk curry leaves
6. ½ teaspoon cardamom powder
7. ¼ teaspoon turmeric powder
8. 4 cloves
9. 2 tablespoon ginger paste
10. ½ teaspoon black cumin seeds (shajeera)
11. 1 teaspoon cumin seeds

Directions

For quinoa

1. Put 1 tbsp oil in a prying pan
2. Add cumin seeds, chilies and ginger paste.
3. Sauté for a few seconds, allowing the cumin seeds to pop.
4. Add the soaked dal, and quinoa, sauté for a few seconds.
5. Add salt and 3 cups of boiling water.
6. Cover and cook for 15 minutes.
7. Add the pepper, zucchini, fresh dill and spinach.
8. Mix well, cover and cook for a further 10 minutes.
9. Add the fresh coriander.

For Lime Pickle

1. In a bowl mix together the chili powder, salt and ½ cup lime.
2. In a pan heat the oil and add the cumin seeds, cardamom, curry leaves, shajeera, ginger paste, turmeric.
3. Sauté for a few minutes, then add to the lime juice and mix well.

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