Quinoa is rapidly becoming a good substitute for rice in our home – It has a very distinctive taste and luckily one that all of us, right down to my toddler love. It actually tastes good with sambar, rasam, morekozhumbu , kootus and vetha kozhambu – It is protein packed and even smaller amounts tend to fill you up quickly . This seed is a keeper!
For those who have been following and reading my blog, you know that I have adopted some sneaky mom tactics in infusing veggies in just about every food, from pasta sauces, to upmas to chappatis and idli-dosais! Not that we don’t eat cut veggies – in fact veggies and curries are our sustenance, but those dishes more known to be veggie free like pongals and upmas, I use veggie juice as my base, so none of the goodness of the veggies is compromised on or eliminated. I used all of the juice and the fibers – do not strain out just the juice.
Quinoa also cooks better in a pressure cooker, with lot less water than you keep for rice and a lot less time to cook as well.
So here is my recipe – I presented this to you in my apple plates J
1 and ½ cups of Quinoa
1 cup of water
Juice of 1 carrot, 1 tomato and 1 red bell pepper
Thakda spices of choice – I used only mustard and asafetida and a little turmeric
Salt to taste
1 tsp of olive oil or other
½ cup grated coconuts
A few cashews (entirely optional)
First juice your veggies/fruit to be technical about tomatoes J
In a pan, use 1 tsp of oil and pop the mustard and add the asafetida and turmeric.
Pour the puree and allow it to boil
Add salt as well
Get a pressure-cooker ready utensil/pot and add the quinoa (wash first) and add the juice
Stir the pot well and allow it to pressure cook for about 2 -3 minutes after rocker gets going.
Remove from cooker and turn well because the fiber from the juice would’ve settled on the top.
Put it in a large pan and break it up into florets.
Slightly toast the coconut
Top it over the khichdi
Mix in and serve hot with pickle and yogurt or other options!
Enjoy a guilt-free happy meal (: