How long does Quinoa Khichdi keep in the fridge?

Quinoa Khichdi keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Quinoa Khichdi ahead of time?

Quinoa Khichdi is best served fresh; it comes together in about 25 minutes, so prep your ingredients ahead and cook just before serving. Pre-chopping the aromatics and measuring spices can cut active time in half.

What can I serve with Quinoa Khichdi?

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VeganMain Mild

Quinoa Khichdi

Name: Quinoa Khichdi
Prep time: 9 min
Cook time: 16 min
Total time: 25 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 1 cup quinoa, rinsed; 0.5 cup yellow moong dal, rinsed; 1 small onion, chopped; 1 small tomato, chopped; 1 cup mixed veg (carrot, beans, peas); 1 tbsp ginger, grated; 1 tsp cumin seeds; 1 tsp turmeric; 1 tsp red chilli; 1 tbsp ghee or coconut oil; 4 cups water; 1 tsp salt

Rate this recipe:

One-pot pressure-cook

Time: 25 min
Serves: 3
Calories: 340 kcal
Protein: 16 g

0:00 / 1:24

Changes voice accent · Recipe stays in English

Method

1Heat oil in a pressure cooker, crackle cumin, add ginger and onion; cook 3 minutes.
2Add tomato, mixed veg, turmeric, chilli and salt; cook 3 minutes.
3Stir in quinoa and dal, toast 1 minute, then add water.
4Pressure cook 3 whistles, natural release.
5Stir to soft consistency, adding a splash of hot water if too thick.
6Serve with a spoonful of coconut yoghurt and a wedge of lemon.

About this recipe

Quinoa + moong dal stacks complete protein. Comfort food without the rice carbs.

Ingredients

Method

About this recipe

Tags

More from North Indian