If food is meant to be alluring, tempting and seductive, then this dish nails those desires.
By Priya Mahadevan
Colorful Quinoa Kichdi
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
Description
This colorful quinoa kichdi is a vibrant, healthy one-pot meal featuring a medley of fresh vegetables and quinoa, garnished with chives blossoms and sage leaves for an enticing presentation.
Ingredients
Units
Scale
- 1 1/2 cups (360 ml) yellow quinoa
- 1 cup (240 ml) cherry tomatoes, halved
- 1 cup (240 ml) broccoli florets
- 1 cup (240 ml) bell peppers (orange and yellow), chopped
- 1/2 cup (120 ml) green peas
- 2 tbsp cilantro, chopped
- Chives blossoms, for garnish
- Fresh sage leaves, for garnish
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
- In a medium saucepan, combine the quinoa with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water has been absorbed.
- While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 3-4 minutes until they begin to soften.
- Add the bell peppers and green peas to the skillet. Continue to sauté for another 5 minutes until all the vegetables are tender-crisp.
- Stir in the cherry tomatoes and cook for an additional 2 minutes until they are just softened.
- Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetables. Season with salt and black pepper to taste.
- Toss everything together in the skillet and cook for 2-3 minutes over low heat, allowing the flavors to meld together.
- Remove from heat and stir in the chopped cilantro.
- Garnish with chives blossoms and fresh sage leaves before serving hot.
Notes
- This dish is a great alternative to rice and can be customized with any vegetables you have on hand.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Feel free to adjust the seasoning to your taste, and add a squeeze of lemon juice for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 7 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Protein: 8 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
- Confetti Quinoa Salad
- Peruvian Inspired Quinoa Tabbouleh
- Stuffed Zucchini Boats
- Eggplant and Cauliflower Curry with Tofu
Frequently Asked Questions
Why do I need to rinse the quinoa before cooking?
The recipe instructs rinsing under cold water until the water runs clear to remove bitterness — quinoa has a natural coating called saponin that tastes soapy if not washed off.
Can I swap in different vegetables?
Yes. The notes say this dish is “a great alternative to rice and can be customized with any vegetables you have on hand.” The notes also suggest adding a squeeze of lemon juice for extra freshness.
thanks me maties :)
lovely; the chive blossoms adds to the allure !
Healthy and quick recipe :)
Wow loved the new luk of the blog Priya,Healthy recipe…