Print
Quinoa Vegetables Khichadi
- Prep Time: 15-20 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 4 serving
- Category: Dinner
- Cuisine: Indian
- Diet: Gluten Free
Description
Quinoa Vegetable Khichadi is a modern, nutritious take on the traditional Indian dish, khichadi. This wholesome one-pot meal combines protein-rich quinoa and moong dal with an array of colorful vegetables, creating a delightful blend of flavors and textures. Spiced with a medley of Indian spices and garnished with fresh coriander, this dish is not only comforting but also packed with essential nutrients. Perfect for a light lunch or dinner, Quinoa Vegetable Khichadi is a versatile dish that can be enjoyed by everyone, from health enthusiasts to those seeking a hearty, balanced meal.
Ingredients
- Quinoa: 1 cup
- Yellow moong dal (split yellow lentils): 1/2 cup
- Onion, finely chopped: 1
- Tomato, finely chopped: 1
- Carrot, diced: 1
- Green peas: 1/2 cup
- Bell peppers, diced: 1/2 cup
- Mustard seeds: 1/2 teaspoon
- Cumin seeds: 1/2 teaspoon
- Turmeric powder: 1/4 teaspoon
- Red chili powder (optional): 1/4 teaspoon
- Garam masala: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Ghee or olive oil: 1 tablespoon
- Water: 3-4 cups
- Salt to taste
- Fresh coriander leaves for garnishing
- Lemon wedges for serving
Instructions
- Preparation:
- Rinse the quinoa and moong dal thoroughly under running water. Drain and set aside.
- Cooking:
- Heat ghee or olive oil in a pressure cooker or a large pot over medium heat.
- Add mustard seeds and cumin seeds, and allow them to crackle.
- Sauté the chopped onions until they turn translucent.
- Incorporate the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes become soft.
- Stir in the diced carrots, green peas, and bell peppers. Sauté for a couple of minutes.
- Mix the rinsed quinoa and moong dal with the vegetables and spices.
- Pour in 3-4 cups of water and adjust the salt to taste.
- If using a pressure cooker, close the lid and cook for 3 whistles. If using a pot, cover and cook until the quinoa and dal are fully cooked and the mixture reaches a porridge-like consistency, stirring occasionally.
- Once cooked, add garam masala and mix well.
- Serving:
- Garnish with fresh coriander leaves.
- Serve hot with lemon wedges on the side.
Nutrition
- Serving Size: 1
- Calories: 300 kcal
- Sodium: 250-300 mg
- Fat: 6-8 g
- Saturated Fat: 1-2 g
- Carbohydrates: 50-55 g
- Fiber: 8-10 g
- Protein: 12-15 grams
