QUINOA-LENTILS SALAD/ QUINOA KHICHDI

       Quinoa is the new buzz for health junkies... But if you are at India, I would recommend trying this recipe with barnyard millet a.k.a., sanwa/ samo millet (follow the same recipe) as buying quinoa at India would burn your pocket. They cost around Rs.1600 a kg!!

Barnyard millet is commonly known as sanwa millet, samo, moriyo, jhangora, kuthiravali or vrat ke chawal in India. The tastes do differ. Quinoa has a crunchy texture and nutty taste whereas the barnyard millet tastes completely different, a bit bland. Go on with a tangy pickle or just squeeze on some lime drops..

Coming to quinoa, it is dubbed as a super food by food experts since it is a purely protein food also rich in iron and fiber.

How to cook?

1. Generally, the cooking instructions are given in the package itself. The normal traditional quinoa would require 2 cups of water to cook a cup of the same. Wash them thoroughly to remove the natural bitterness present in its skin before proceeding further.

2. Always cook over a low flame. Fluff up after all the water is absorbed. Add veggies, nuts or simply pour over a salad dressing to make a yummy salad.

Here is an indianized version of the wonder-grain...I've tried this with the standard sago upma recipe that is made here at home. This is surely a no fail recipe....

QUINOA-LENTILS SALAD RECIPE

Cuisine - Indian
Category - Breakfast
Cooking time - 25 to 30 minutes
Serves - 3

INGREDIENTS
Quinoa - 1/2 cup 

Water - 1 cup
Split moong beans (moong dal) - 1/4 cup
Turmeric powder - a big pinch
Onion (large, thinly sliced) - 1 no
Green chilly (finely chopped) - 1 no

Salt - as rrequired

FOR TEMPERING

Refined oil - 1 tablespoon
Mustard - 1/2 teaspoon
Husked black gram (urad dal) - 1/2 teaspoon
Split bengal gram (chana dal) - 1 teaspoon

FOR GARNISHING
Cilantro (finely chopped) - 6 to 7 sprigs
Coconut (grated) - 1 to 2 tablespoons (optional)

METHOD
1. Pick and wash quinoa over a strainer till the water runs clear. This is to eliminate the bitterness of any saponin left over the skin.
2. Bring a cup of water to boil and add the washed quinoa to it. Close with a tight lid. Simmer and cook for 15 minutes or till all the water is absorbed (Refer package instruction to cook quinoa). Fluff with fork and keep aside. If using barnyard millet, reduce cooking time to 10 minutes. They cook faster.

3. Meanwhile, cook the lentils (split moong bean) in about 3/4 cup of water till it is cooked but not mushy.

4. Mix the cooked quinoa, cooked lentils, turmeric powder and required salt in a mixing bowl.
5. In a wide saucepan, heat oil and temper with the ingredients given under ' FOR TEMPERING'.
6. To it, add the thinly sliced onions, and chopped green chillies. Saute over medium flame till translucent.
7. Simmer completely and add in the quinoa-lentils mixture. Keep covered for about 5 minutes and switch off. Mix it well with a spoon.
8. Top with chopped cilantro and grated coconut. Serve hot with coconut chutney or raw mangoes.... Enjoy a healthy breakfast!

TIPS

1. You can substitute quinoa with samo millet (barnyard millet) and follow the same instructions. The water and millet ratio is the same as that of quinoa... i.e., 2 cups for a cup of millet. Sprinkle more water if you want a moist kichdi.