Am running this week’s blogging marathon with Breakfast staple with different grains. After Broken wheat rava, i opted for quinoa, one of my favourite grains which have its own place in my pantry. This kichadi is definitely an excellent meal to pack in anyone’s lunchbox as this dish is definitely a nutritious healthy meal. Served along with papads, or else with boiled eggs, one can finish their meal happily with this colourful, nutritious and filling kichadi. Since quinoa is a versatile grain, its works awesome in most of the dishes and i love to add them often in my daily meal. Extremely nutritious, this dish is completely gluten free, vegan and excellent for any ages.
1no Onion (chopped)
1no Tomato (chopped)
2nos Green chillies (slit opened)
3nos Garlic cloves (chopped)
2cups Mixed Veggies (carrots,greenpeas,capsicum & zucchini )
Few curry leaves
1no Whole spices (bayleaf,clove,cinnamon stick)
1/2tsp Fennel seeds
1/4tsp Turmeric powder
Wash and soak the quinoa for 10-15minutes, strain and keep aside.
Heat enough oil,fry the whole spices,fennel seeds until they turns brown.
Add the chopped garlic cloves,curryleaves and fry for few seconds, add the chopped onions,chopped tomatoes and cook until the onions turns transculent.
Add the mixed veggies immediately,add enough salt,turmeric powder and cook everything until the veggies gets half cooked.
Add two cups of water to the cooking veggies, bring to boil. Once the water starts boiling, add the quinoa to the boiling water, stir continously and cook until everything gets well cooked.
Finally add the ghee and put off the stove.
Serve hot with coconut chutney.