Quinoa Khichdi is a modern take on the classic rice khichdi, a comfort food I love. While quinoa has been in use for thousands of years, it has sort of taken the world by storm only in the last decade or so. People have come to appreciate its nutritional value and versatility with its high protein, low-carbohydrate content.
It turns out India is in on the quinoa craze as well. This should come as no surprise since India has always been one to include plant sources of protein in the diet. India is now one of the largest producers and consumers of quinoa.
This quinoa khichdi combines quinoa, dal and mung to create a lovely variation in textures. This is one of my favorite Indian quinoa recipes. It is a great Instant Pot quinoa recipe. It is creamy with just enough bite to add interest.
Preparing the Quinoa
When preparing quinoa, for quinoa khichdi, or in general, it is important to wash the quinoa thoroughly. Quinoa naturally contains saponins, which are bitter. Most are removed during processing before quinoa is package, but a good, thorough washing will ensure a better tasting dish.
Altering the Dish
Khichdi is one of those dishes people make so often, and is forgiving enough, that the dish becomes highly personalized. Just like classic khichdi, you can alter quinoa khichdi to suit your own tastes. Here are some of the ways you might do that:
- Some people like it very wet, other like drier. Add more or less water to get the consistency you prefer
- Add any kind of vegetables: I’m using edamame, cauliflower, carrot. You can use peas, potato, broccoli, peppers, zucchini, whatever you have on hand or that interests you
- Add garam masala to spice it up
- Or do none of that and keep it super simple: make it with only quinoa, turmeric, dal and salt
- It’s great served with yogurt or cashew yogurt.
- ¾ cup quinoa any color
- 1 cup moong dal
- 1 Tbsp ghee or oil
- 1 tsp cumin seeds
- ⅛ tsp hing asafetida
- ½ tsp turmeric powder
- 1 tsp salt or to taste
- ½ tsp black pepper
- ½ cup onion chopped
- ½ cup frozen spinach
- ½ cup cauliflower
- ½ cup carrots
- ½ cup chopped cilantro
- 4 cups water
- Lemon juice
- Heat some ghee or oil a pan on the stove, or use the Instant Pot on saute mode. When hot, add cumin seeds. Let them toast for a few seconds, then add hing (asafetida), turmeric powder, salt and black pepper.
- Add chopped onions. Cook until translucent.
- Add carrots, cauliflower and spinach. Add salt and pepper. If using frozen vegetables, cook until defrosted.
- Add dal, quinoa and water. Pressure cook for 8 minutes. Natural pressure release for 15 minutes.
- Top with lemon juice and chopped cilantro (optional).