Posts Tagged ‘quinoa pilaf’

What can be better than this fantastic combination of taste and nutrition.  We have protein rich quinoa along with the easy-to-digest, vitamin, mineral and protein providing moog dal.  Then there is the great comfort food, rice, which adds bulk and gives satisfaction.  I add a good amount of veggies, whatever I have at home, to create balance and enrich the meal with additional vitamins, antioxidants and good fiber.

This dish is a complete, balanced meal, and is so easy to make.

Quinoa Khichadi


1/2 cup quinoa grain

1/2 cup yellow moog dal

1/2 cup basmati rice

2 cups or more finely chopped vegetables of your choice (carrots, cauliflower, peas, peppers etc.)

1 large onion thinly sliced

2 teaspoons ginger-garlic paste ground with 1 jalapeno pepper (green chilly) or to taste, and half a cup of fresh cilantro (coriander) leaves

3 cloves

2 small sticks of cinnamon

1 teaspoon garam masala (optional)

1/2 teaspoon turmeric powder,

3 Tablespoons oil

1 Tablespoon pure ghee (clarified butter)

Salt to taste

2 Tablespoons finely chopped fresh cilantro (coriander leaves)  and 2 Tablespoons shredded coconut for garnish

3 cups hot water

2 teaspoons lime juice (optional)

Note:  I make my own garam masala to avoid cross contamination with any allergenic ingredients.


Wash rice and moog dal together, drain and set aside

Wash quinoa using a sieve, rinse well three times and set aside

Heat oil in a large, heavy bottomed saucepan and add cloves and cinnamon sticks.

Add sliced onions, and saute till onions are soft and translucent

While onions are cooking, put up 3 and 3/4 cup water in a smaller pan, to heat and almost boil

Gently add washed and drained grains and moog dal to the softened onions, stir them in and saute for 2 minutes

Add the ginger-garlic-cilantro-jalapeno (green chilli) paste, saute for a minute more

Stir in vegetables, saute a little and add turmeric powder

Pour in the measured hot water

Add garam masala (optional) and ghee as well as the lime juice

When the water starts boiling, lower heat.

If the saucepan is large enough, you will be able to cover and cook on low heat without any water spill over

Cook for about 15 minutes or till the grains and moog dal are soft cooked

Turn off heat

Let the pilaf/ khichadi rest for a few minutes before transferring into casserole or serving dish.

Garnish with shredded coconut and cilantro leaves.

Serve hot with cut onions, tomatoes / yogurt based raita.


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