Thursday, May 8, 2014

Quinoa Khichdi ~ Peanut Flavored Quinoa ~ With Stepwise Pictures

This sabudana/ sago pearls khichdi is something I make about once a month, usually for weekend breakfast. The last few times I made it,  it struck me that it would be awesome if I could make something similar with quinoa. I have already mentioned in the past how super healthy quinoa is, so I will not get into that again. But the idea of using quinoa in a familiar khichdi type preparation was both exciting and tad bit intimidating. The latter because the khichdi I mentioned earlier is a favorite of ours and I was afraid that the quinoa version would not measure up.

In any case, one day when I was looking to make something quick and nutritious, I decided to make a version of khichdi with quinoa. Along with peanut powder, I also added some shredded coconut to it as well for additional flavor and used both green and red chilies for some heat. Much to my surprise it turned out delicious. I have made it quite a few times now and even R who usually likes his quinoa disguised in dosas keeps asking me to make this version of khichdi more often :)

If you are looking for recipes with quinoa, check out some of the other quinoa recipes in this space,
Quinoa dosa ~ Multi grain savory crepes with quinoa
Quinoa oat adai ~ Dhal dosa
Quinoa Uthappam
Quinoa Kheer ~ Indian pudding

Click here for a printable view of this recipe

Ingredients and Method to make Quinoa Khichdi
1 and 1/2 cups of quinoa
3/4 cups raw or roasted peanuts
salt to taste

1 and 1/2 Tbsp oil
4 Thai or Indian variety green chilies cut fine (or to taste) (hari mirch/pachai molagai)
2 dry red chilies or to taste torn into small pieces (lal mirch/ molagai vathal)
3/4 tsp mustard seeds (rai/ sarson/kadagu)
3/4 tsp cumin seeds (jeera/ jeeragam)
1/2 tsp finely grated ginger (optional) (adrak/inji)

1/4 to 1/2 cup freshly grated coconut (see notes)
3 to 4 tbsp finely chopped cilantro (coriander leaves/hara dhania/kothamalli)

Roast raw peanuts on the stove top, or in the microwave until roasted. If you have roasted peanuts skip this step. Powder the peanuts coarsely in a mixer/blender/ food processor using short bursts of power and keep aside.

Place quinoa in a sieve or a fine meshed colander and rinse thoroughly in cold water. Allow to drain. Place the quinoa in a heavy bottomed pan and fill with 3 cups of water and cook until quinoa is cooked. The packet I purchase recommends 1 and 1/2 cups of water for 1 cup of quinoa but I prefer 2 cups of water to 1 cup of quinoa, I feel it cooks better this way.

In a separate small pan, heat oil, add mustard seeds. When the seeds splutter, add cumin seeds, when the cumin seeds sizzle add both green and red chili  and grated ginger if using, stir once or twice and pour the entire seasoning on the cooked quinoa. Mix well.Add coarsely powdered peanuts, salt to taste and mix well.

Finally garnish with grated coconut and cilantro and serve hot just by itself or with some ketchup/ or chutney of choice or some yogurt/ pickle or raita.

Serves approx 2 to 3

You can use grated frozen coconut instead of fresh,just thaw the coconut to room temperature. For this quantity you can use 1/4 cup or 1/2 cup according to your taste, it tastes good both ways, I prefer a little more coconut because it gives additional flavor.

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