Spiced Yogurt Quinoa is a different way of eating Quinoa which tastes really good. This is just the same recipe of Yogurt Rice ( Curd rice in South India), only with Quinoa as the substitute for rice.
Rice is high in carbs, hence a good substitute for it is quinoa. Quinoa is protein and fiber-rich, so it is a much healthier option than white rice.
Here are some other Quinoa recipes that you might like:
I have incorporated quinoa into my meals as much as possible. Quinoa by itself is pretty tasteless, so just to have a variety of ways to eat quinoa, I decided to try out this recipe. I was really surprised when I tasted it. So I am sure you will like it too!
WHAT ARE THE INGREDIENTS FOR SPICED YOGURT QUINOA?
Cooked quinoa
Yogurt (Whole yogurt or low-fat)
Onions (Red onions)
Green chilies
Cilantro ( I did not have cilantro so I did leave it out)
Salt
For seasoning:
Oil
Mustard seeds
Split urad dal (split black gram)(optional)
Whole Red chili (optional)
Curry leaves
HOW DO YOU MAKE THIS SPICED YOGURT QUINOA?
Mix the cooked Quinoa and yogurt together. Add the chopped onions, green chilies, and cilantro. Add salt to taste. Mix well.
Heat oil in a seasoning pan, add mustard seeds, urad dal, and curry leaves.
Immediately switch off the stove and put the seasoning on the Quinoa and Yogurt mixture.
That’s it your Spiced Yogurt Quinoa is ready to be enjoyed. It is so simple to make and tastes good, not to forget it is healthy!
You can eat it by itself, but I prefer to have some side dish to eat it with. Some good options are:
Some vegetarian options:
Fried Masala Mushrooms – Deep-fried Vs Air-Fried!
NOTES:
In this recipe, I cooked the quinoa just before making this dish. But If your quinoa is already cooked and cold from being in the fridge, you can warm it up before adding the yogurt. That is just my preference. I like to have it warm.
Seasoning the quinoa and yogurt makes all the difference. If you do not have curry leaves or urad dal, you could leave it out but it is recommended. Use chopped cilantro to garnish if you do not have curry leaves.
Sometimes I like to chop the curry leaves fine, so that you can eat them too, they are really good for your health.
I cook the quinoa in a rice cooker or on the stovetop. The ratio is 1:2, that is 1 cup quinoa to 2 cups water.
Whole milk yogurt is what I used, but you could use low-fat as well. I do not recommend using non-fat, or greek yogurt. You can add a little water to the yogurt and whisk it before adding it to the quinoa.
As this sits, the quinoa soaks up the yogurt, so you might need to add more yogurt just before you eat it. This quinoa can be kept refrigerated for 1 day.
I have garnished mine with Boondi ( fried gram flour balls found in any Indian store)and Kashmiri chili powder. It is optional of course.
Hope you will try this out, and if you do be sure to let me know what you think by leaving a comment below or rating the recipe. Thank you for visiting and come back soon for more recipes, DIY’s, crochet projects, and macrame.
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Photo by NeONBRAND on Unsplash
