Past couple of posts were on rice varieties. Since Margazhi ended recently and we were talking about Prasadhams a lot. Now I'd wish to move to some healthier recipes like Quinoa.
Quinoa is a whole grain (pronounced KEEN-wah), which can be cooked like rice. It doesn't take much of time to cook and now it's taking over the place of rice in kitchens. Its gluten free and rich in quality of fiber, protein and iron. Before cooking it is good to wash the quinoa twice in fine mesh strainer to get off the bitterness and to get rid of the coating.
Quinoa - 1/2 cup
Milk - 1/2 cup
Water - 1 cup
Curd - 1 tblspn
Salt - to taste
Mustard - 1/4 tspn
Jeera - 1/4 tspn
Channa dal - 1/4 tspn
Urad dal - 1/4 tspn
Curry leaves - 5- 6 leaves
Green chilli - one finely chopped
Ginger - grated 1/2 tspn
Oil - 1/2 tspn
- Wash quinoa twice, add milk and water.
- Cook it on high flame until bubbles starts. Put the flame to simmer and cook until it absorbs all the water and milk. Quinoa will now look a bit creamy.
- Now start tempering with above given ingredients add it to the quinoa.
- Add curd and salt to quinoa and stir properly.
- Enjoy this healthy version of quinoa curd with any stir fry veggies, pickle and any curries of your choice.
- Since it is a curd quinoa, I added more water. For salad or any other variety the ratio is 1:2
- Quinoa is cooked with milk and hence I didn't add salt, thinking of that it will add more flavor to that.
- Bored of packing lunch for the family daily with salads, rotis and soups, this might be an interesting item to add to the Lunch box list.
- Avoid chana dal and urad dal while tempering since some of them will not like dal and it is a bit crunchy while eating.
- You can further make the recipe more healthier by adding grated carrot and cucumber.
- For this recipe I used 2% milk. You can even whole milk or low fat milk also.
- Instead of Green Chillies temper with red chilli. It adds to the overall taste of the dish.
- Adjust water or milk quantity according to your choice.