Quinoa with Yoghurt
A quick and easy dish made with quinoa, yoghurt and flavoured seasoning.
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.