I have started experimenting with 'quinoa' only very recently. I tried it at a friend's place and I found very interesting, versatile, not to forget healthy and simply cute.
Cute?? ya the grains are so tiny and so cute...:))
It is so versatile because it can take on any added flavors just like rice.
Its full of protein and a good substitute for non-meat eaters, to get their daily protein.
I have been seeing so many quinoa related recipes and I was very eager to try it out.
Quinoa being a so healthy, I am determined to make it a part of my diet. Even if not every day, maybe once a week is a good thing isn't it?...:)
The way you know that quinoa is cooked, is when a tiny twisted tail grows out of the grain and the grain becomes translucent! For Pongal I wanted it to be much softer, so I cooked it a little longer. If you don't want it soft, add less water and cover cook on low heat when all the water is absorbed, just like rice.
Makes about 2 - 3servings
3/4 cup quinoa
1/4 cup pesar pappu, moong daal
3 1/2 cup water
pinch of turmeric
salt to taste
1/2 onion, chopped
3-4 green chillies, chopped
1 tbsp cashew nuts
1 tsp ginger grated
1/2 tsp black peppercorns
1/4 tsp mustard seeds
1/4 tsp jeera, cumin seeds
pinch of hing, inguva, asfoetida
1 dry red chilly, broken
few curry leaves
1/2 tbsp oil
Dry roast pesar pappu until light brown. Wash when cold.
Wash Quinoa atleast 3-4 times.
Mix the roasted moong daal with quinoa,add salt and turmeric, add 3 1/2 cup water and cook until all the water is absorbed. Cover and let cook on low heat till soft and fluffy. Add the onions and green chillies. Keep cooking till soft. Add some more water if required.
Prepare for tempering by heating 1/2 tbsp oil. Roast the cashew nuts till brown.
Add the mustard seeds, jeera, black peppercorns, ginger, red chilly, hing and curry leaves. When everything splutters, add to the cooked quinoa. Mix well.
Serve hot with chutney or plain.