Fermented Quinoa

Name: Fermented Quinoa
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/2 cup Organic quinoa; 1/2 c sabudan (sago); 2 cups curd (5 cups buttermilk); 1/2 tsp Fenugreek powder; 6 pearl onions (small onions); 2 green chilies, finely chopped; 1/2 inch ginger, peeled, finely chopped; 10 curry leaves; Required Salt; Seasoning:; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1/4 teaspoon asafetida; 1 teaspoon green chilies, finely chopped; 1 tablespoon ginger, finely chopped; 1/4 c curry leaves

Lakshmi Sridharan Ph D @cook_19872338

USA

Quinoa has more protein and healthy nutrients than rice. Sago (sabhudan, javarisi in tamil) pearls are pure carbohydrates.Starch in sago is suitable for fasting . Relieves muscle aches. Good for digestion, A healthy recipe, tasty and nutritious , creating healthy recipe is my goal Fermented quinoa plus sago is a healthy breakfast. Quick and easy to prepare. Cook quinoa plus sago the previous night and soak in water overnight. There you have the healthiest breakfast you can have. FOOD FERMENTED IN WATER ((Neerakaram.TAMIL) ) when eaten in the morning will keep you energetic and healthy the whole day. Research shows that fermented food is good for gut biome, gut health. Vitamins b complex, B12, B6, minerals zinc, selenium, calcium, iron, phosphorus, potassium strengthen the body, strengthen the bones and cleanse the intestines. #Quinoa #buttermilk #PPC

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

5 servings

1/2 cupOrganic quinoa
1/2 csabudan (sago)
2 cupscurd (5 cups buttermilk)
1/2 tspFenugreek powder
6pearl onions (small onions)
2green chilies, finely chopped
1/2 inchginger, peeled, finely chopped
10curry leaves
Required Salt
Seasoning:
1 teaspoonmustard seeds
1 teaspooncumin seeds
1/4 teaspoonasafetida
1 teaspoongreen chilies, finely chopped
1 tablespoonginger, finely chopped
1/4 ccurry leaves
breakfast

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Steps

30 mins

1

Make a checklist. Keep the ingredients within reach
2

Soak quinoa plus sabudan in 4 cups of water in a bowl for 10 minutes. Drain the water. Add 3 cups of water to the bowl and cook it in a pressure cooker. Follow the manufacturer’s instructions when operating the cooker. After the quinoa plus sago is cooked, take the bowl out of the cooker and cool. Add 6 cups of water and keep covered overnight. Leave at room temperature
3

Add 4cups of water to curd and whisk to combine to make smooth buttermilk. Add buttermilk to the fermented quinoa plus sabudan Add required salt, onions, curry leaves, green chilies, and ginger. Stir in methi powder.
4

You may season the fermented quinoa plus sabudan if you wish. Heat 1 tbsp oil in a saucepan over medium heat. Stir in mustard seeds, let it pop.
Then add cumin seeds, add asafetida, ginger, green chilies and sauté for 1 minute, add the sautéed ingredients to the FERMENTED QUINOQ
5

You may drink the top water as it is. Serve the fermented quinoa plus sabudan with lime pickle.. Pickles add to the taste and also increase the digestive power. Good for blood circulation; Increases immunity; Strengthens bones; I made pickles from the lime fruits of my tree. Fermented quinoa plus sago with pickles taste divine. YOU MAY SERVE WITH SAMBAR, AND SALAD
tips: Use organic products whenever possible. It may be slightly expensive. Remember the old saying “penny worth is pound foolish”

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Lakshmi Sridharan Ph D @cook_19872338

on October 09, 2023 18:24

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography