Protein-Packed Vegetable Quinoa Khichdi

A hearty, protein-rich one-pot meal perfect for a nutritious and satisfying lunch or dinner.

Note : 

• If you prefer larger portions you can add a side of cut cucumber and tomato 
• You can also add spinach to this recipe 

Ingredients

• Quinoa (uncooked): 40g (approx. 3 tbsp)
• Moong dal (split yellow lentils, uncooked): 50g (approx. 1/4 cup)
• Mixed vegetables (carrot, beans, peas): 1 cup, finely chopped
• Ginger-garlic paste: 1 tsp
• Spices:
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • Salt to taste
• Ghee (clarified butter): 1 tsp ( in melted or liquid state) or use oil to make it vegan
• Water: 1.5 cups

Instructions

1. Prepare the quinoa and moong dal:

   • Rinse the uncooked quinoa and moong dal thoroughly under cold water.
   • In a pressure cooker or deep pot, add the quinoa, moong dal, and 1.5 cups of water. Stir in the mixed vegetables and a pinch of salt. Cook for 10 minutes or until the quinoa and lentils are soft.

2. Make the tempering:

   • Heat ghee in a separate pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
   • Stir in the ginger-garlic paste and sauté for 30 seconds until fragrant.

3. Combine and cook:

   • Add the cooked quinoa, dal, and vegetable mixture to the pan with the tempering. Stir well to combine.
   • Add turmeric powder, garam masala, and additional salt if needed. Simmer for 2-3 minutes, allowing the flavors to meld together.

4. Serve:

   • Serve the khichdi hot, optionally garnished with fresh coriander or a side of low-fat yogurt for added flavor and protein.

Nutrition Information (Per Serving)

• Calories: ~421 kcal
• Protein: ~20g
• Carbohydrates: ~68g
• Fat: ~8g

This recipe uses uncooked quantities for quinoa and moong dal, ensuring a clear and accurate preparation method.