In Indian circles this dish is typically done with rice and is called capsicum rice. This time I made this recipe with quinoa as I am trying to reduce the overall rice intake for my family, but feel free to use rice or cauliflower rice when you make it.
One evening, when I was not more than 4 years old, my mom had prepared capsicum rice for dinner. I turned up my nose and proclaimed to my mom that I was not going to eat capsicum rice. Without getting upset, my mom informed me that it was too bad, since this was my grandfather’s favorite dish. Having a serious case of FOMO I asked for a large helping of capsicum rice and loved it from my first bite. Capsicum rice was cooked frequently in my home and every time mom made this meal I looked forward to it. I am grateful my mom used reverse psychology on me to help me appreciate this dish. I hope you enjoy it as much as I do.
Ingredients
- 3 tbsp Canola Oil
- 1 tbsp Ghee
- 1 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 1/2 to 1 Whole Dried Red Chili
- 2 inch piece Cinnamon
- 4 Cloves
- 1 tsp Whole Black Pepper
- 1 Green Pepper, chopped
- 1 cup Onions, chopped
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Garam Masala
- 1/4 tsp Turmeric
- 2 tsp Lemon Juice
- Cilantro
- Salt to taste
- 3 cups Cooked Quinoa (use rice or rice alternative per your preference. Day old cooked quinoa or rice is easier to work with for this dish)
Instructions
- Toast and grind cumin, coriander, dried chillies, cinnamon, cloves, and pepper
- Heat oil in a pan
- Add onions and sauté until they are soft and translucent
- Add ginger garlic paste and saute for a few minutes
- Add ground masala and sauté
- Add green pepper and sauté until soft and cooked
- Add cooked quinoa and mix well
- Add lemon juice, ghee, and salt to taste
- Garnish with cilantro
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