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.