Nourishing Quinoa Khichdi with Fresh Green Vegetables
30 minutes
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About Nourishing Quinoa Khichdi with Fresh Green Vegetables
Craving a vibrant and healthy comfort food? This Quinoa Khichdi is a delightful twist on a classic Indian dish, bursting with flavor and packed with wholesome goodness. Imagine a light, fluffy texture and the warm aroma of turmeric and cumin.This protein-rich meal features moong dal, quinoa, and a medley of fresh green vegetables, making it incredibly easy to digest and perfect for any time of day. Enjoy it for a nutritious breakfast, a satisfying lunch, or even a relaxed weekend brunch.Quick, easy, and adaptable, this Quinoa Khichdi recipe is a weeknight lifesaver and a delicious way to nourish your body.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables and Spices
- 1 cup Vegetables such as spinach, chopped, green, green beans, or a combination, peas
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Cumin Seeds
Other
- 2 tbsp Ghee
- 2 Bay Leaves
- 10-12 Curry Leaves
- 1 1/2 tsp Salt or to taste
Instructions
- Rinse the quinoa and moong dal under cold water until the water runs clear. This removes any debris and helps prevent bitterness. Soak the rinsed quinoa and dal in a bowl with enough water to cover them for at least 30 minutes. Soaking helps reduce cooking time and improves digestibility.
- In a pot, combine the soaked quinoa and dal with 1 1/2 cups of water and the bay leaves. Bring the mixture to a boil over medium-high heat. Add the turmeric powder, cumin powder, and salt. Stir well to combine.
- Add the chopped green vegetables to the pot. Stir gently, then cover the pot with a lid. Reduce the heat to low and simmer for 10-12 minutes, or until the quinoa and dal are cooked through and the vegetables are tender.
- While the khichdi simmers, prepare the tempering. Heat the ghee in a small pan over medium heat. Add the cumin seeds and curry leaves. Sauté for about 30 seconds, or until the cumin seeds are fragrant and the curry leaves are crisp. This tempering adds a final layer of flavor and aroma.
- Pour the tempering over the cooked khichdi. Gently fluff the khichdi with a fork. Serve hot and enjoy!
Recipe Notes
Good To Know
- For a deeper flavor, lightly toast the quinoa and moong dal in a dry pan until aromatic before adding them to the pot. This adds a subtle nutty undertone to the khichdi.
- If packing for a tiffin or meal prep, reduce the amount of water used during cooking by about 1/4 cup to keep the khichdi firmer and prevent it from becoming mushy after sitting.
- Stir in a squeeze of fresh lemon juice and a sprinkle of chopped coriander right before serving to brighten up the dish and balance the earthiness of the spices and ghee.
- For a vegan version, substitute desi ghee with cold-pressed coconut oil or a mild olive oil.
Expert Tips
- Customize your khichdi by adding vegetables like chopped carrots, peas, or green beans for added nutrients and flavor.
- Adjust the spice level by adding more or less green chilies, or a pinch of red chili powder, according to your preference.
- For a creamier khichdi, stir in a dollop of plain yogurt or a splash of coconut milk just before serving.
Storage Instructions
- Allow the khichdi to cool completely before storing.
- Store leftover khichdi in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent sticking and drying out.
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Recipe Nutrition
Calories: 147kcalCarbohydrates: 4gProtein: 2gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 1710mgFiber: 1g
Geeta Biswas
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5 Comments
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This is awesome! Can’t wait to cook it.
Looks so wonderful! Thanks for posting.
What a delightful recipe! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.