Quinoa Kichidi - Protien Packed And Guilt Free !!Are you on the Quinoa bandwagon yet if not I think you are missing out, Quinoa is the new fad , its described as THE perfect food. Internet, local magazines, newspaper, gourmet stores, boutique restaurants are all a buzz with the new found love for Quinoa. To me it's a new found love, must say it’s an acquired taste, it’s not the kind of food that you fall in love one bite into it.
Never the less the benefits out way the taste and now if you have friends who dole out one amazing recipe after another with Quinoa as their star ingredient , you can’t help but start loving the taste.
Today’s recipe comes from a dear friend , protein packed with a satisfying taste. Makes for a perfect dinner on a cold wintery night. Quinoa comes in two forms from what I know either shelled or unshelled, it tastes so much better when its mixed grain.
Moong, Masoor and LentilsRecipe require a bit of prep work ahead, all the ingredients cook really well soaked overnight.
½ cup Quinoa
1/3rd cup Moong dal
1/3rd cup Red Masoor dal
1/3rd cup Lentils
Mix all the above and soak overnight
Soak all the above ingredients overnight
1 cup cabbage shredded
½ cup broccoli flowerets
1 tomato cubed
2-3 green chilies (adjust according to taste)
About an inch of ginger.
1 tbsp. olive oil
1 cinnamon stick
Few bay leaves
Few cardamom pods
½ tsp. fennel seeds
½ tsp. ginger garlic paste (optional)
½ tsp. ghee/ clarified butter ( I know ,I know it’s supposed to be a healthy recipe)
1. To the overnight soaked Quinoa and lentils, add turmeric , ginger, salt and a cinnamon stick, few cloves . Pressure cook until 3-4 whistles.
2. Allow the cooker to cool down and for the lid to open.
3. Heat a pan big enough to fit the cooked Quinoa, add tbsp. of oil and all the ingredients mentioned for thadka.
4. Add ghee and add the cooked Quinoa mixture and mix all the ingredients .
5. Adjust for salt.
Feel free to substitute with your choice of vegetables, lentils and spices, few vegetables that I think would work well would be cauliflower, zuccini, and squash.
Serve piping hot with Raita and makes for a satisfying no guilt, healthy and protein filled meal. This keeps well in the refrigerator for 3-4 days, the above recipe makes for about 5-6 cups so adjust according to your usage.