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Quinoa Khichdi
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4.80 from 5 votes

Quinoa Khichdi

A modern variation on the classic khichdi that uses quinoa in place of rice
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Main Course
Cuisine: Indian
Keyword: khichdi, quinoa, vegetarian meatballs
Servings: 4
Calories: 358kcal
Author: Puja

Ingredients

  • ¾ cup quinoa any color
  • 1 cup moong dal
  • 1 Tbsp ghee or oil
  • 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: 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