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Quinoa Vegetables khicahdi image

Quinoa Vegetables Khichadi

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  • Author: Riddhi Bhatt
  • 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
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