Super Delicious And Healthy Quinoa Vegetable Khichdi Recipe

Quinoa Vegetable Khichdi is a nutritious and flavorful variation of the traditional Indian khichdi, made with quinoa instead of rice. Quinoa, known for its high protein content and being a complete source of all nine essential amino acids, makes this dish an excellent choice for those looking for a healthy, gluten-free, and vegan alternative to the classic comfort food.

This version is packed with an assortment of vegetables such as carrots, peas, potatoes, and beans, adding both nutrition and texture. The addition of aromatic spices like cumin, mustard seeds, turmeric, and garam masala infuses the khichdi with a rich, earthy flavor, making it both comforting and satisfying.

Perfect for a wholesome meal, Quinoa Vegetable Khichdi is easy to digest and offers a balance of carbohydrates, protein, fiber, and essential nutrients. It's a great choice for anyone looking to enjoy a healthy, plant-based meal that is both filling and delicious. Whether you're on a gluten-free diet, looking to add more plant-based protein to your meals, or simply seeking a nutritious comfort food, this khichdi is sure to please your taste buds and keep you feeling energized.

Ingredients:

1 cup quinoa
1/2 cup mixed vegetables (carrot, beans, peas, potatoes)
1 small onion, finely chopped
1 tomato, chopped
1-2 green chilies, chopped
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp hing (asafoetida)
1/2 tsp garam masala
Salt to taste
1-2 tbsp ghee or oil
4 cups water (or vegetable broth for extra flavor)
Fresh coriander leaves for garnish

Instructions:

- Wash the quinoa thoroughly in water to remove any bitterness. Drain and set aside.

- In a pressure cooker or deep pan, heat ghee or oil. Add cumin seeds, mustard seeds, and hing. Let them splutter for a few seconds.

- Add the chopped onion and sauté until golden brown. Then add the ginger-garlic paste and green chilies, sauté for another minute. Add chopped tomatoes and cook until they soften.

- Add turmeric powder, garam masala, and salt. Stir well and cook for a minute.

- Add the mixed vegetables and sauté for a few minutes. Then add the rinsed quinoa and stir to mix everything well.

- Pour in the water (or vegetable broth) and bring it to a boil. Once it starts boiling, reduce the heat to low, cover, and cook for 1-2 whistles in the pressure cooker (or simmer for 15-20 minutes in a pan) until the quinoa is cooked and the vegetables are tender.

- Open the cooker, give the khichdi a good stir, and garnish with freshly chopped coriander leaves. Serve hot with a side of yogurt or pickle for extra flavor.

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