Quinoa Khichdi
A modern variation on the classic khichdi that uses quinoa in place of rice
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Course: Main Course
Cuisine: Indian
Keyword: khichdi, quinoa, vegetarian meatballs
Servings: 4
Calories: 358kcal
Author: Puja
- 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).
Calories: 358kcal | Carbohydrates: 57g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 642mg | Potassium: 394mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5207IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 4mg