Rinse quinoa thoroughly under running water.
Turn on the Instant Pot and heat oil in sauté mode.
Add mustard seeds and let them splutter.
Add curry leaves, green chilies, peanuts, and sauté for a minute.
Add turmeric powder and mix well.
Add rinsed quinoa and water, then stir.
Close the lid and cook on high pressure for 2 minutes.
Allow natural pressure release for 10 minutes.
Open the lid and fluff the quinoa gently.
Add fresh lemon juice and mix well. Serve warm.
Quinoa – 1 cup
Curry leaves – 8–10 leaves
Water – 2 cups
Peanuts – ¼ cup
Lemon juice – 2 tablespoons
Turmeric powder – ½ teaspoon
Mustard seeds – 1 teaspoon
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