Tuesday, June 3, 2014

Quinoa Kichadi Recipe


Quinoa is something which am looking and hearing for the first time. It is an American grown grain which is high in protein and also a gluten free grain. I was very hesitant to cook this as am not aware of the taste. When I tried a salad with quinoa in Wood Ranch, I fell in love with it. It was just awesome. You will get the tummy full effect in just with a cup. It takes longer time to chew the grain and makes you feel full for a longer time.



I made this kichadi after watching it in a TV show. One cup of dry quinoa can serve 3 cups of cooked quinoa. So make as per ur need. The measurement which I had mentioned here can be served for 3-4 people. On the other hand, the grain is bit costly from the other multi grains. But this has the capacity to control ur blood glucose levels and maintains the cholesterol in control. This is the best alternative for the rice, I would say.


Hey wait!!! Check out these recipes too. Am sure you will like it.


Ingredients

1 cup quinoa
1 onion (thinly sliced)
1 tomato (cubed)
1-2 green chillies (adjust to taste)
Few mint leaves
1tsp ginger garlic paste
½ cup of chopped veggies (carrots, potato, beans, and green peas)
¼ tsp turmeric powder
Salt (to taste)
3tsp oil
Coriander leaves (to garnish)
To temper
1tsp mustard
½ tsp urad dal
½ tsp chana dal
1-2 bay leaves
1 clove

How to make it

  • Measure one cup of quinoa and wash it in running water. Keep aside.
  • In a wok heat oil and temper the items given. Add onions, green chillies and ginger garlic paste. Sauté till the raw smell leaves.


  • Add the chopped tomatoes and cook by closing the lid. Once the tomatoes turns mushy, add mint and chopped veggies. Stir and add 2 ½ cups of water.


  • Add salt and turmeric powder. Check for the spiciness.

  • Once the water starts to boil add the washed quinoa. Keep the flame in medium flame for the first 5 mins.


  • Later simmer the flame to low and cook till the water evaporates.



  • Fluff with fork and garnish with coriander leaves. Serve hot with chutney of choice.