Delicious Quinoa Khichadi using Instant Pot and Microwave!

Ingredients

• 1 cup organic white quinoa
• 1 cup water (or according to package instructions)
• Pinch of salt
• 2 teaspoons olive oil
• 2 teaspoons ghee
• 1~2 green chilies (small Serrano or Thai bird chili), slit lengthwise and cut in pieces
• 2 teaspoons cumin seeds
• 1 small sweet potato or yam, cut in small bite size pieces. I left the skin on but it can be peeled as well.
• ¾ cup roasted peanuts, crushed
• 1 ½ tablespoons  brown sugar
• 1 teaspoon roasted cumin seed powder (optional)
• Salt to taste
• Juice of ½ lemon
• To serve: about ¼ cup frozen grated coconut, defrosted, and a few sprigs of cilantro, minced , wedge of lemon.

To make the Quinoa Khichadi in the Microwave-

1. In the Instant Pot on Saute mode, dry roast the quinoa for about 2 minutes, stirring all along. Switch off the Saute mode. Add 1 cup of water and a pinch of salt. Pressure cook on normal pressure for 12 minutes.NPR. Let cool and then fluff the quinoa with a fork.
2. In a  microwave-safe bowl, combine the olive oil, ghee, cumin seed, green chili/chilies, and the small bite sized yam. Heat on high for about 2 minutes, stir and cook another 2 minutes or until the yam is cooked.
3. 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, the chopped coriander/cilantro leaves and wedge of lime.

I like to serve the khichadi with plain yogurt as an accompaniment.