Friday, May 27, 2011

Quinoa with Dill

There is nothing great about this dish. Except being healthy that is.
I had to cook with Quinoa and I wanted something that is quick, can serve as a complete meal. Why did I have to cook with Quinoa? check it out at the end of this post.
So, I choose to make this dish. Any Indian would be at ease of using Quinoa in cooking since all we need to do is replace rice with Quinoa. This one is a little special since my husband who has allergies with names like 'Quinoa', 'Couscous', 'bulgar', 'brown rice', 'broken wheat' or any healthy grain happily ate and said it was very nice. Go figure.

One Year back - Penne with minty almond sauce
Quinoa - 2 cups
Dill - 1 bunch cleaned and chopped
Green chillies - 12 slit into half
Oil - 4 TBSP
Mustard seeds - 1 tsp
Bengal gram dal / chana dal - 1 TBSP
Black gram dal / urad dal - 1 TBSP
Curry leaves - few
Peanuts - 3 TBSP (or cashews)
Turmeric - a big pinch
Salt - to taste
Tomato - 1 big or 2 medium chopped (I prefer slicing tomatoes which do not have as much water)
Lime - optional (Tomato tang was enough with the kind of tomato I used. If not, add half the juice of one lime)

Toast quinoa until you hear one or two pops. Take it out of heat and rinse in water well. Drain and add 3 1/2 cups of water to it and a pinch of salt. Cook till they are soft and done. When you can see the spirals of the seed, it is cooked. Fluff with a fork and let it cool.
In another pan, heat oil. When hot, add mustard seeds. When they splutter, add green chillies, curry leaves, both the dals and peanuts. Let them all toast nicely. Add the chopped dill. Sprinkle a little salt, add turmeric and stir. Add the chopped tomatoes and mix all of them well. When everything is cooked, add the cooled quinoa. Mix well. Keep on very low flame for couple of minutes and then turn the heat off. Check for the salt before turning it off. If you like it tangier, add the juice of lime. Mix it all well and serve either hot or at room temperature.

Coming to why I had to cook with Quinoa - two reasons. One is personal that I am not at a liberty to share with you all. Second one was to use the 'Quinoa' that Sathya sent me as part of 'Maitri - friendship chain of food bloggers in U.S and Canada' started by Priya and Reshmi. Sathya who writes the blog Appetite Treats sent me a pack which had quinoa along with a beautiful set of measuring spoons. Thanks Sathya. I really loved them.

Enjoy. Pin It


  1. Simple yet looks tasty. Quinoa becoming popular as a diet food across the world, thanks for sharing.

  2. Very lovely picture champa, though I am yet to find where to get Quinoa in our place..or is this called as something else I don't know..:)

  3. Nice dish Champa...quinoa is still on my list only, haven't tried it yet but have to get it soon...why?? b'coz I guess he read some article on web & he asked for it for his lunch box...haha...if it was me suggesting him to eat then the situation might have been!

  4. Delicious and healthy meal..beautiful presentation.

  5. Filling,flavourful and healthy quinoa...simply inviting..

  6. Thats a wonderful dish with quinoa, looks delicious!

  7. I have never cooked with quinoa, this looks really healthy.Nice clicks too.

  8. Haven't tried any indian dish with quinoa.. yours looks super-tempting..
    Event: Serve It-Chilled

  9. Looking good Champa. I am yet to quinoa too like others mentioned. Has been on my list for awhile now.


  10. love the combination Champa! You are on a roll with new dishes and posts!

    Richa @ Hobby And More Blog
    Hobby And More on Facebook

  11. I know you said, there is nothing great about it. But, I just love that texture of Quinoa in any dish, love that feel of it on my tongue. Great recipe dear. Love it. Thanks for being part of MAITRI :)


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