Quinoa Khichdi

 Method

To begin making Quinoa Vegetable Khichdi, first heat a heavy bottomed pan. Add the olive oil and mustard seeds and allow them to pop. Next add the cumin seeds, urad dal, channa dal, curry leaves and green chili. Saute it all for a few seconds.

Add the chopped shallots and sprinkle a little salt. Saute gently until they turn translucent. Next, add the vegetables and cook on a medium flame until they are half cooked.

Next, add the chopped tomatoes, mix well and saute sauté for a couple of minutes. Follow this by adding coriander powder, garam masala, quinoa and sauté once again for a couple of minutes, until the masalas cook through.

Add 2 cups of water and adjust salt.

Increase the heat to medium and bring the water to a boil. Then, reduce the heat and covered the pan, allowing the quinoa to cooked completely. It will absorb all the water completely.

Take the pan off the heat, garnish the Quinoa Vegetable Khichdi with fresh chopped coriander leaves and serve.

Serve the Quinoa Vegetable Khichdi warm along with a cooling raita, papad and pickles for breakfast, pack it into a lunch or even have it for a quick weeknight dinner.