Quinoa is becoming very popular these days due to the fact that it is very good from the health point of view in comparison with cereal grasses like wheat , quinoa is higher in fat content and can provide valuable amounts of heart healthy fats like the mono saturated fats . Quinoa can also provide small quantity of omega-3 fat content, Given this higher fat content, researchers initially assumed that quinoa would be more susceptible to oxidation and resulting nutrient damage. However, recent studies have shown that quinoa does not get oxidized as rapidly as might be expected given its higher fat content. This finding is great news from a nutritional standpoint. The processes of boiling, simmering, and steaming quinoa do not appear to significantly compromise the quality of quinoa’s fatty acids, allowing us to enjoy its cooked texture and flavor while maintaining this nutrient benefit. Food scientists have speculated that it is the diverse array of antioxidants found in quinoa—including various members of the vitamin E family like alpha-, beta-, gamma- and delta-tocopherol as well as flavonoids like quercetin and kaempferol—that contribute to this oxidative protection.
This is my recipe of quinoa on this blog. After coming to Newyork i noticed my saon and family consuming it daily and i an my husband have got used to it. I have tried a couple of recipes and this being the first one onm this blog. It is sweet kichadi with moong dal and a little basumati rice , jaggery etc. Here it goes!!! Ready to serve Quinoa-Moong dal sweet kichadi
Time taken – 1 hour
Serves – 6-8
What you need to have:
1. Quinoa – 1 Cup
2. Moong dal – 1/2 Cup
3. Basumati rice – 1/4 cup
4. Jaggery chopped- as needed (i have used little more than 3/4 cup)
5. Cashews – A handful
6. Raisin – A handful
7. Cardamom powder – 1/2 Teaspoon
8. Pure ghee – as needed(2 Tablespoon
9. Milk – 1 cup
10. Fresh grated coconut – 2 Tablespoons
What you do with what you have:
1. Wash and soak rice and quinoa for about 20 minutes. Roast moong dal with 1/2 teaspoon pure ghee in a wide skillet till you get a pleasant aroma. On cooling, mix it with the soaked rice and quinoa and cook it in the cooker for about 30 minutes on simmering the flame. All the three ingredients in a cooker vessel to cook
2. Place a wide skillet with chopped jaggery and add a little water to just soak jaggery and place it on medium flame till the jaggery dissolves in it. On cooling strain it through the strain for any dust etc.., Jaggery being boiled and the strained syrup
Cooked quinoa mix being added to the jaggery syrup
Raisins being fried
Pure ghee being added to the kichadi
Ready to serve Quinoa-moong dal sweet kichadi
A closer view of quinoa moong dal sweet kichadi
Time taken – 1 hour
Good to remember:
1. Moong dal should be fried in ghee till you get a pleasant aroma.
2. Jaggery quantity should be as per your taste.
3. Dry fruits of one’s choice can be used.