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Lime & Peanut Rice/Quinoa

Preparation by Malvika
Lime & Peanut Rice/Quinoa

A Citrusy, Comforting Dish Rooted in Tradition

Sometimes the simplest recipes are the most meaningful, and this one carries the warmth of home in every bite. My Mother's Lime & Peanut Rice/Quinoa is a bright dish that brings together the citrus of lime, the crunch of roasted peanuts, and the earthy warmth of Golden Lakadong Turmeric, Natural Makhir Ginger, and Warm Wild Long Pepper.

It's a perfect light lunch, potluck dish, or weeknight dinner that's gluten-free and vegetarian. Rice and quinoa together make a satisfying base, and the tempered spices add layers of flavor.

Ingredients

  • 1 cup cooked rice
  • ½ cup cooked quinoa
  • ¾ cup dry roasted peanuts
  • 1 tbsp avocado or grapeseed oil
  • ¼ tsp hing (asafoetida)
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 1 slit green chili
  • 2 dried red chilies
  • 7–8 curry leaves
  • ½ tsp Golden Lakadong Turmeric
  • ½ tsp Natural Makhir Ginger
  • Salt to taste (start with ½ tsp)
  • Juice of ½ a lime
  • Chopped cilantro for garnish

(Optional: a pinch of Warm Wild Long Pepper for added depth)

Directions

Step 1: Have your cooked rice and quinoa ready and set aside.
Step 2: In a pan, heat your oil. Once hot, add mustard seeds, cumin seeds, and hing. Let them sizzle for a few seconds.
Step 3: Toss in the slit green chili, dried red chilies, and curry leaves. Sauté for 2–3 minutes until aromatic.
Step 4: Add your rice and quinoa mixture into the pan. Stir well to combine.
Step 5: Sprinkle in turmeric, ginger, and salt, and squeeze in the juice of half a lime. Mix for another 2 minutes to evenly coat.
Step 6: Fold in the roasted peanuts and garnish with fresh cilantro. Add a pinch of Warm Wild Long Pepper for extra warmth, if desired.

Why You'll Love This Recipe

  • Comfort food: Warm, zesty, and familiar
  • Quick and wholesome: Ready in 20 minutes with pantry staples
  • Packed with texture: Creamy quinoa, fluffy rice, crunchy peanuts
  • Family-friendly: Mild but flavorful, and customizable with veggies or protein

Serve it warm with a side of yogurt or a cool cucumber salad for a perfectly balanced plate.

FAQs About Lime & Peanut Rice/Quinoa

Can I make this recipe vegan?
Yes, it already is. Just make sure the hing you're using is gluten-free if needed.

Why use Lakadong turmeric?
Lakadong turmeric is grown in Meghalaya and is widely reported to be high in curcumin, which means a deeper golden color and stronger aroma.

Can I use only quinoa instead of rice?
Absolutely. Swap the rice for extra quinoa for a fully gluten-free, higher-protein base.

Is this spicy?
It has a gentle heat from the chilies. To tone it down, reduce or skip the green chili.

Can this be meal-prepped?
Yes. It keeps well in the refrigerator for 2–3 days. Reheat with a splash of water or lime before serving.