Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

mistaken for a grain. Closely related to
plant species like beets and spinach,
quinoa is very high in protein and
provides all nine essential amino acids,
making it a complete protein. Gluten and
cholesterol free, this tiny seed is a
dietary must, especially for vegans or
vegetarians. It cooks up easily, like rice
(just follow the instructions on the
package), and from there it can be
substituted for rice or other grains in any
recipe in this book. My Lemon Brown
Rice (see recipe on page 194) made
with quinoa was a bigger hit than the
original rice dish. When I make rice, I
often substitute ½ cup rice (87 g) with ½
cup quinoa (85 g) to make a mixed pilaf.
I also include it in soups and sprinkle it