Quinoa with curd

Quinoa is commonly considered to be a grain and is usually referred to as such, but it is actually a seed. When cooked, quinoa is soft and fluffy, with a slightly nutty taste. It can also be made into flour, flakes and various foods like pasta and bread. It is a good source of protein, fiber, iron, copper, thiamin and vitamin B6 and also an excellent source of magnesium, phosphorus, manganese and folate. Quinoa is also more easily digestible than many other grains.

Quinoa seeds are coated with saponins, which are chemicals designed to protect plants from diseases caused by fungi, bacteria and viruses. Saponins can have a bitter, soapy taste. They can cause stomach irritation. so quinoa should be rinsed thoroughly in cold water before it is cooked. Quinoa cooks faster than most whole grains. By Adding this both red and white quinoa make this simple Indian style Quinoa with curd recipe.

Ingredients Needed:

• White Quinoa: 100 gram
• Red Quinoa: 100 Gram
• Water: 400 ml
• Turmeric Powder: 1 tsp
• Curd: 1/2 cup
• Sesame Oil: 2 tbsp
• Mustard Seeds: 1 tsp
• Asafoetida
• Urad dal: 1 tbsp
• Cumin Seed: 1 tbsp
• Red Chilli: 2 Ns
• Curry leaves as needed
• Peanut: 2 tbsp
• Chopped Onion: 1 medium size
• Finely chopped Ginger: 1 tbsp
• Chopped Garlic: 2 medium Size
• Coriander Leaves as needed
• Salt as needed.

Instruction:

1. Take a pressure cooker, add rinsed 100 gm of red and 100 gm of white quinoa with 400 ml of water, turmeric powder, Salt and cook for 3 whistle or else cook in a saucepan for 15 mins until Quinoa get soft.
2. Transfer this cooked quinoa into large size bowl, add curd and mix it well.

   

   Cooked Quinoa

3. Take a kadai, add sesame oil after the oil gets heated, add mustard seeds, cumin seeds, urad dal, roasted peanut and saute it.
4. After peanut get roasted, add ginger, garlic, asafoetida, red chili, curry leaves and chopped onion with salt to fry.

   

   Seasoning
5. Finally, add coriander leaves and mix this seasoning into the bowl and serve it.

   

   Quinoa with Curd

   
   

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