Ingredients: 1 cup cooked quinoa (white or rainbow) 10 fresh curry leaves 2 teaspoons of mustard seeds 2 tbsp ghee or avocado oil 1/2 cup crushed walnuts or pecans 1 small red potato, diced with skin 1/2 red onion, diced 1/4 green chili (optional) 1/2 tsp turmeric 2 lemon wedges 1/2 cup fresh cilantro, chopped Salt to taste Directions: Add one tbsp of ghee or oil to pan and let it heat up. Next add 1 tsp mustard seeds, 5-6 curry leaves and once they start sizzling, add potatoes. Add salt, turmeric and sauté potatoes for 7-8 minutes, or til cooked a bit less than all the way through. Remove potatoes and set aside. Now heat up 1 tbsp of ghee/oil and and add remaining curry leaves and mustard seeds, and once sizzling, add red onion, c, nuts and green chili.
Cook til onion is translucent and now add cilantro and quinoa. Sauté and mix well in the pain, til quinoa is coated with oil (add additional oil if necessary.) Now add potatoes back into the pain, mix all ingredients well and cook on low and cover for 3-4 minutes. Check to see if potatoes are cooked through. Squeeze lemon all over, mix and serve with remaining lemon wedge and one sprig cilantro as garnish.