The nutritious qualities of quinoa are what inspired me to come up with this recipe, but the taste is what made it a hit in our home. This is a protein-rich take on sago (sabudana) khichadi! Delicious, easy to make, and good for you, quinoa khichadi is sure to be a winner at your home, too!
Makes 4 servings
- 1 cup organic white quinoa
- 2 cups water (or according to package instructions)
- Pinch of salt
- 2 teaspoons olive oil
- 2 teaspoons ghee
- 1 green chili (small Serrano or Thai bird chili), slit lengthwise keeping the stem end intact. ( I add two as I like my food spicy:)
- 2 teaspoons cumin seeds
- 1 small potato, sliced thin
- ¾ cup roasted peanuts, crushed
- 1 ½ tablespoons brown sugar
- 1 teaspoon roasted cumin seed powder (optional. I like the flavor, so I add it.)
- Salt to taste
- Juice of ½ lemon
- To serve: about ¼ cup frozen grated coconut, defrosted, and a few sprigs of cilantro, minced (both optional)
- Wash the quinoa well using a strainer with a fine mesh. This helps eliminate the ‘bitter’ taste of quinoa. Cook it according to the package instructions for microwave cooking, or combine it with 2 cups of water and a pinch of salt and cook it in a rice cooker. When it’s slightly cool, fluff it with a fork.
- In a separate microwave-safe bowl, combine the oil, ghee, cumin seed, green chili/chilies, and the thinly sliced potato. Heat on high for about 2 minutes, or until the cumin seeds sizzle and the potato slices are cooked.
- Remove from the microwave. Add the cooked quinoa, crushed peanuts, brown sugar, cumin seed powder (if using), and the salt. Stir well to combine, and heat in the microwave one more minute to marry the flavors.
Remove from the microwave, and squeeze the lemon juice over the khichadi. Toss, and serve topped with the grated coconut and the chopped coriander/cilantro leaves.