Everything-but-the-kitchen-sink Quinoa Khichadi

Quinoa (pronounced Keen-Wah) is not a grain I was familiar with in any way shape or form until just a few months ago.
Getting acquainted with someone who has several food allergies (celiac, intolerences to soy, dairy, garlic, almonds) and helping her figure out that almost every kind of south Indian frozen ready-to-eat food (idli, dosa, wada, utthapam, coconut chutney, sambar) was edible for her was rewarding, but being introduced to things like gluten and dairy free baking mixes (which make the *best ever* brownies I have tasted!!...I mean the bestest...) and grains like quinoa (which is completely gluten free) was even more fun. I also realized that Quinoa is a relatively protein rich grain and has a rather 'good-for-you' type of nutritional profile.

My first outing with Quinoa was not that great: I cooked them in a saucepan on the stovetop, according to package instructions (2 cups water for every cup of quinoa, and simmer 13-15 mins) and since I didn't know how it was supposed to taste when done, I had a somewhat underdone batch which i had rather reluctantly with pickle and yogurt since I had no enthusiasm to cook more and waste what I had already prepared.

This time, the story is completely different...I made up the recipe as I went, pressure cooked the Quinoa, and absolutely loved the results!!

The name I've given the dish (everything-but-the-kitchen-sink) sounds rather unappetizing perhaps, but that is precisely how I went about making it. I was headed to the grocery store to restock, and wanted to get rid of the odds and ends I had sitting in the vegetable tray, starting to look sad.(I'm sorry that the picture is fuzzy and unclear. I shot it with a webcam for lack of other options.)

Ingredients:

1 tsp oil
1/2 tsp ajwain/ carrom seeds/ bishop's weed
2 cloves garlic, finely sliced or minced
1 tsp whole coriander seeds lightly crushed
2 whole red chillies (adjust depending on type of chilli and desired heat level)
1/4 tsp turmeric
1 tsp salt (adjust)
1/2 tsp cumin powder
1/2 red chilli powder OR black pepper powder or both
1/2 tsp ground cinnamon
1/2 tsp dried ground ginger (you could use fresh if desired)

Vegetables - any that you want to use
I used: 1 medium beetroot, 1 large carrot, 1/3 of a head of broccoli, 1/4 green pepper, 6 scallions- white and green parts. You could use peas, corn, cauliflower, onions, potatoes..anything!!

1.5 cups Quinoa
2 cups water
1 cup (about half of a 14 oz can) Coconut milk


Method:

Take the tsp of oil (more if you desire) in the pressure cooker vessel and add the ajwain, garlic, turmeric, whole red chillies, and crushed coriander seed (use mortar and pestle, or crush by running your rolling pin over them).
Once the spices start to release their flavour, add the vegetables. Saute for a minute and add Quinoa. Mix into vegetables and add water and coconut milk. Add salt, chilli powder, ground ginger, and cinnamon. Stir to mix and close pressure cooker with the pressure weight. Cook till the first whistle, and turn off the heat immediately. (If you have an electric stove, consider moving it from the stovetop) Allow to cool and open the pressure cooker. If there is any residual liquid at the bottom of the pot, turn the heat on for another minute or so to allow it to evaporate.

This was really comforting and tasty, with none of the bitterness sometimes associated with Quinoa coming through. The flavour of the cinnamon, ginger, ajwain and coconut milk and the natural flavour of the vegetables came out really well. The vegetables here were not overcooked or mushy, but had started to soften. If you like your vegetables crisp, I recommend microwaving them to your desired texture and adding them to the pressure cooked quinoa. The final dish had a rich red-orange colour that I really liked. I had my doubts about how the dish would look when I was closing the cooker, since the beet and the coconut milk together had made this ugly pepto-bismol pink shade. But it turned out fine :) and I served this with a dollop of plain yogurt/dahi and a salad of red radish, carrot and onion.

For the salad:
2 small or one medium carrot
5 red radishes
1/2 a medium sweet onion (like vidalia)
2-3 tablespoons lime juice
Salt, black pepper and sugar to taste (1 used 1/4 tsp of each)

Slice carrot, radish and onions into thin discs. (Wash once with water if you feel radish and onion are too pungent- drain well if you do so!) Add lime juice, salt, pepper and sugar. Mix well and enjoy.


I would definitely make this again. Quinoa is more filling and has more protein than rice or couscous or cracked wheat which are my other standard options for a quick dinner meal. And making a whole pot means I can have it for dinner, midnight snack and early morning snack :) (I am a night owl- who works into the wee hours....the quinoa is light on digestion, so is good for eating at odd times)

I've been really inactive on this blog, and apologies to those of you who still visit and don't find anything new here. It is going to be this way for a little longer. I do look at several of your blogs daily and enjoy all the wonderful food you bring to them.