Quinoa khichdi with Peanuts (Sabudhana Khichdi Style)

Recipe by Cook's Hideout

Blogging Marathon# 48: Week 1/ Day 1 Theme: Nashta Time Dish: Quinoa Palli Upma We are starting a brand new edition of 'Blogging marathon' for this year today and my theme for this week is 'Nashta/ Tiffin Time'. Nashta is a hindi word that can mean breakfast or an evening snack. To me, it is a light meal taken either in the morning or in the evening to sustain you until lunch.

Ingredients

• 1 cup quinoa
• 1 potato (- medium, boiled and diced)
• 3 tbsp Peanuts (Roasted - , coarsely ground)
• 1 onion (- small, chopped)
• 2 chilies (Green - slit)
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 ~ 2 red chili (Dry)
• 8 ~ 10 Curry leaves
• 1 tbsp Lemon Lime juice (/ - (optional))
• to taste Salt

Method

1. Combine quinoa and 2cups of water in a medium saucepan. Bring the mixture to a boil, lower the heat and cook covered for 18~20 minutes or until all the water is absorbed and quinoa is cooked through. Set aside to cool slightly.
2. Heat 1tbsp oil in a pan, add mustard and cumin seeds. Once the seeds start to splutter, add the dry red chili and curry leaves. Next add onions and green chilies, saute till onions turn translucent.
3. Next add the potato and cook for 2~3 minutes.
4. Stir in the cooked quinoa, salt and lemon juice (if using). Mix well and cook for 3~4 minutes.
5. Finally add the ground peanuts, mix well and turn off the heat. Serve hot with a pickle on the side, if desired.

View the recipe instructions at Cook's Hideout