Directions:

• Cook the quinoa exactly like you would cook rice by adding it to cooking pot and covering it with double the quantity of water. You will know the quinoa is cooked when all the water is absorbed by the quinoa and tiny little white curly tails have emerged from each of its granules. This should take you about 15 minutes.
• Take another cooking pot and add coconut oil to it while keeping the flame at medium
• Once adequately heated add the mustard seeds to the oil. Your mustard seeds should start crackling immediately
• Immediately your curry leaves and chopped chillies to the oil
• Cook the chillies for about 30 seconds and then add the chopped onion
• Cook the onions until golden brown and add rest of the spices to the oil mix (i.e. turmeric, chilli powder, coriander powder)
• Mix well for another 30 seconds
• Now add your cooked quinoa to the spices and mix well so that the quinoa is evenly quoted with spices and the oil
• Add Himalayan sea salt and coconut sugar at this stage
• Mix for about a minute and turn off the heat
• Serve immediately by garnishing the quinoa with coriander leaves and fresh coconut flakes (dry flakes works work perfectly well too) and a dash of freshly squeezed lime.