Saffron Veggie Quinoa Khichdi Recipe

About this recipe

Saffron Veggie Quinoa Khichdi is a wholesome and nutrient-packed Indian breakfast dish, perfect for a family looking for a healthy meal. This comforting recipe combines fluffy quinoa, vibrant seasonal vegetables, and aromatic spices, including a touch of luxurious saffron, to create a balanced and flavorful dish. The khichdi is lightly spiced to suit a medium spice level, making it satisfying without overwhelming the palate. Rich in fiber and protein, it's a great choice for weight loss goals while offering a filling and delicious start to the day.

Ingredients

• 100 g Quinoa
• 200 ml Ghee
• - Frozen Peas
• medium Chilli Green Long
• 250 g French Beans
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 250 g Carrot
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Dalchini (Cassia )
• 100 g Jeera
• 100 g Salt
• 100 g Tej Patta
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the quinoa thoroughly under cold water and set it aside to drain.
2. 2. Heat ghee in a pan over medium heat and add cumin seeds, bay leaf, and cinnamon stick. Sauté until aromatic.
3. 3. Add green beans, carrots, peas, and green chili to the pan. Cook for 3-4 minutes, stirring occasionally.
4. 4. Stir in turmeric powder, coriander powder, and garam masala, ensuring the vegetables are well-coated with the spices.
5. 5. Add the rinsed quinoa to the pan and mix well. Pour in 2 cups of water and bring to a boil.
6. 6. Reduce the heat to low, cover, and let the quinoa cook for 15 minutes until it's fluffy and the water is absorbed.
7. 7. Once cooked, gently mix in the saffron milk and cook for another 2 minutes to infuse the flavor.
8. 8. Garnish with chopped fresh coriander and serve warm.

How to make Saffron Veggie Quinoa Khichdi

1. Temper whole spices. Rinse the quinoa under cold water and leave it to drain. Heat ghee over medium heat and sauté cumin seeds, bay leaf and cinnamon stick until aromatic.
2. Cook the vegetables. Add green beans, carrots, peas and green chilli and cook for 3-4 minutes, stirring occasionally. Stir in turmeric, coriander powder and garam masala to coat the vegetables.
3. Simmer the quinoa. Mix in the quinoa and 2 cups of water and bring to the boil. Cover and cook on low for 15 minutes until fluffy and the water is absorbed.
4. Add saffron and serve. Gently mix in the saffron milk and cook for another 2 minutes. Garnish with chopped fresh coriander and serve warm.

Frequently asked questions

Why is saffron added at the end of cooking the Saffron Veggie Quinoa Khichdi?

Saffron is added at the end to preserve its delicate aroma and vibrant color, which can diminish with prolonged cooking. Infusing it in milk beforehand ensures even distribution of flavor throughout the dish.

How can I reduce the spice level in this dish?

To reduce the spice level, omit or halve the green chili and use a milder garam masala blend. You can also balance the heat by adding a dollop of yogurt when serving.

How do I know the quinoa is cooked properly in the khichdi?

The quinoa is done when it becomes fluffy, translucent, and the germ separates into a small spiral shape. Ensure all the water is absorbed, and avoid overcooking to prevent it from becoming mushy.

Can this dish be made ahead and reheated later?

Yes, Saffron Veggie Quinoa Khichdi can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of water to restore moisture if needed.