Curd Quinoa

Name: Curd Quinoa
Total time: 300 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup quinoa, soaked for an hour; 3/4 cup yoghurt, whisked; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1-2 whole dry red chilies, broken; 1 sprig curry leaves; 1 tsp, ginger, finely chopped; 1 tsp. split black gram (urad dal); salt to taste; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#fs - This is a diabetic friendly CURD QUINOA, where I simply replaced the rice. There is nothing like having a bowl of this humble dish for a simple comforting lunch when time is a constraint.

Curd Quinoa is not only wholesome and soothing to your tummy, but it also tastes yummy with any pickle of your choice and papad. You can also add some roasted peanuts / cashew nuts for some crunch. A little bit of gun powder (idli podi) sprinkled over it does wonders to this lovely dish. It is simply divine.

#fs - This is a diabetic friendly CURD QUINOA, where I simply replaced the rice. There is nothing like having a bowl of this humble dish for a simple comforting lunch when time is a constraint.

Bethica Das @kitchen_flavours

Sharjah (UAE)

#fs - This is a diabetic friendly CURD QUINOA, where I simply replaced the rice. There is nothing like having a bowl of this humble dish for a simple comforting lunch when time is a constraint.

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Ingredients

5 minutes

2 servings

1/2 cupquinoa, soaked for an hour
3/4 cupyoghurt, whisked
1 tbsp.oil
1/2 tsp.mustard seeds
1-2whole dry red chilies, broken
1 sprigcurry leaves
1tsp, ginger, finely chopped
1 tsp.split black gram (urad dal)
salt to taste
1 tsp.coriander leaves, chopped

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Steps

5 minutes

1

Cook the soaked quinoa in enough water till soft. Drain well and Keep aside to cool.
2

Now mix it along with yoghurt and salt and keep aside.
3

Heat oil in a kadai / pan and temper with whole dry red chilies, mustard seeds and urad dal.
4

After it stops spluttering, add the curry leaves and ginger. Sauté for a few seconds and switch off the flame.
5

Pour this tempering over the quinoa-curd mix and serve, garnished with coriander leaves.