Quinoa Khichdi

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.

Quinoa khichdi

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.

Quinoa khichdi

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
Quinoa Khichdi

Quinoa Khichdi

A modern variation on the classic khichdi that uses quinoa in place of rice
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Main Course
Cuisine: Indian
Keyword: khichdi, quinoa, vegetarian meatballs
Servings: 8
Calories: 178kcal

Ingredients

  • ¾ cup quinoa any color
  • 1 cup moong dal
  • 1 Tbsp ghee
  • 1 tsp cumin seeds
  • 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

Instructions

  • 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.
    Vaghar in the Instant Pot
  • Add chopped onions. Cook until translucent.
    Cook onions
  • Add carrots, cauliflower and spinach. Add salt and pepper. If using frozen vegetables, cook until defrosted.
    Add vegetables
  • Add dal, quinoa and water. Pressure cook for 8 minutes. Natural pressure release for 15 minutes.
    Add dal, quinoa, and water
  • Top with lemon juice and chopped cilantro (optional).
    Top with lemon juice

Video

Nutrition

Calories: 178kcal | Carbohydrates: 28g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 321mg | Potassium: 195mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2603IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Quinoa khichdi

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