Recipe for Quinoa Yoghurt
For anyone who wishes to increase their protein and fibre intake, quinoa is a great choice. Quinoa comes from the amaranth family, and the seeds of this plant, commonly known as Quinoa, are edible and a great source of protein, fibre and vitamins.
Often, vegetarians find it difficult to include proteins in their daily meals. But if they include lentils, seeds, legumes and millet, they can easily achieve their protein and fibre intake goals.
The recipe I am sharing today is inspired by Curd Rice- a popular dish in south India. Curd is usually combined with rice and eaten as the last course of the meal. Including curd in the meal ensures a good microbial balance and aids digestion. Additionally, curd is a great source of calcium and protein. Hence, over the years, it has become a common food habit of including it in meals.
In this recipe, instead of rice, I have used Quinoa. Additionally, I have added a few more ingredients to make it more nutrient-dense.
So, let’s start with the recipe:
Equipment Needed:
- Cooking Pot
- Pan
- Knives: https://amzn.to/3Lg64Bj
- Chopping Board: https://amzn.to/3K0dh8L
Ingredients needed for Quinoa Yoghurt:
- Quinoa: 1 1/2 cup
- Yoghurt: 600 ml
- Water: For washing the quinoa + 3 cups for cooking + around 1/2 cup to adjust the consistency of the final dish
- Salt: As per taste
- Oil: 1 tablespoon
- Cashews: 8-10
- Chana Dal ( Split chickpea lentils): 1 teaspoon
- Urad Dal ( Black gram without skin): 1 teaspoon
- Cumin/Mustard seeds: 1 teaspoon
- Asafoetida: 1/4 teaspoon
- Curry leaves: 8-10
- Dry red chillies: 3-4
- Ginger: finely chopped; 1 tablespoon
- Green Chilies: Finely chopped; 1 tablespoon
- Fresh Pomegranate Seeds: 1/3 cup (optional)
- Cucumber: Chopped, 1/2 cup (optional)
- Carrot: 1, grated (optional)
- Fresh Coriander leaves: chopped; 2 tablespoons
- Roasted Sunflower seeds: 1 tablespoon
About Ingredient Sourcing in Germany:
Quinoa is easily available in German Supermarkets like Rewe, DM, Alnatura, Tegut etc. You can get the Tricolour Quinoa ( Called Quinoa Tricolore) and the brownish one, called White Quinoa (Weißer Quinoa). You can choose either.
Some of the Indian Ingredients can be sourced from an Indian shop near you. OR from the online shop of Spiceland, Frankfurt. They supply all across Germany and a few neighbouring countries.
Other ingredients, such as salt and yoghurt, can be sourced from a local supermarket. To learn more about these products, you can read my articles:
10 Types of Salts in German Supermarkets-Explained
11 Varieties of Yoghurt in German Supermarkets-Explained
Method to make Quinoa Yoghurt:
- Wash the quinoa thoroughly with warm water 1-2 times and drain the excess water. Add 3 cups of water and cook it in a closed pot on medium heat. It usually takes about 20 minutes for quinoa to cook. Once cooked, remove from the heat. Let it rest ( covered) for five more minutes. Then, open the lid and let it cool.
- In a pan, heat oil. Add Chana Dal, Urad dal and cashews. Fry them on medium heat until the lentils and cashews turn golden brown.
- Now add green chillies, ginger and dry red chillies and fry them on medium heat till the ginger and green chillies turn slightly brown.
- Now add asafoetida, curry leaves, and cumin seeds. Fry for another 20 seconds on medium heat.
- After the quinoa cools, add yoghurt and salt. Add a little bit of water if it seems too thick. The final consistency depends on your preference.
- Now add pomegranate and chopped cucumber.
- Add the fried mixture.
- Season with sunflower seeds, fresh coriander leaves and grated carrot.
This dish can be eaten as is. You can even eat with any Indian pickle of your choice. Check out the recipe for Gooseberry pickle, which pairs perfectly with this dish.
Here is one more pictures:
Here is the recipe in printable format:
Quinoa with Yoghurt
Equipment
- Cooking Pot
- Pan
- Knives and Chopping board
Ingredients
- 1⅓ Cups Quinoa
- 600 ml Yoghurt
- Water; for washing the quinoa, cooking it and later adjusting the consistency of the final dish.
- Salt; to taste
- 1 tbsp Oil
- 8-10 Cashews
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Cumin/Mustard Seeds
- ¼ tsp Asafoetida
- 8-10 Curry Leaves
- 3-4 Dry Red Chillies
- 1 tbsp Finely Chopped Ginger
- 1 tbsp Finely Chopped Green Chillies
- ⅓ Cup Fresh Pomegranate Seeds (Optional)
- ½ Cup Chopped Cucumber (Optional)
- 1 Carrot; washed, peeled and grated
- 2 tbsp Finely Chopped Fresh Coriander Leaves
- 1 tbsp Roasted Sunflower Seeds (optional)
Instructions
- Wash the quinoa thoroughly with warm water 1-2 times and drain the excess water. Add 3 cups of water and cook it in a closed pot on medium heat. It usually takes about 20 minutes for quinoa to cook. Once cooked, remove from the heat. Let it rest ( covered) for five more minutes. Then, open the lid and let it cool.
- In a pan, heat oil. Add Chana Dal, Urad dal and cashews. Fry them on medium heat until the lentils and cashews turn golden brown.
- Now add green chillies, ginger and dry red chillies and fry them on medium heat till the ginger and green chillies turn slightly brown.
- Now add asafoetida, curry leaves, and cumin seeds. Fry for another 20 seconds on medium heat.
- After the quinoa cools, add yoghurt and salt. Add a little bit of water if it seems too thick. The final consistency depends on your preference.
- Now add pomegranate and chopped cucumber.
- Add the fried mixture.
- Season with sunflower seeds, fresh coriander leaves and grated carrot.
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Check out other recipes from my kitchen here.
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