Quinoa Khichdi Recipe (Diabetic Friendly)

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Room for Balance Improvement (0 - 44)

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Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

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What is the energy content breakdown?

Protein

18.3g / 15%

Carbohydrates

65.2g / 56%

Fats

15.5g / 29%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients. Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?
Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron
Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

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Quinoa Khichdi Recipe (Diabetic Friendly)

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Indian Main Course

Quinoa Khichdi Recipe (Diabetic Friendly)

Name: Quinoa Khichdi Recipe (Diabetic Friendly)
Prep time: PT10.00M
Cook time: PT20.00M
Total time: PT22.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 1/4 Cup Quinoa (Soaked for 3-4 hr); 1 Cup Moong Dal; 3 Tablespoons Oil; 1/2 Teaspoon Mustard Seeds; 1/2 Teaspoon Cumin Seeds; 1 Unit Onion (Chopped); 2 1/2 Cups Mixed Vegetable (carrots; beans and peas); 1 Tablespoon Ginger (Finely Chopped); 3 Units Green Chillies (Chopped); 1/2 Teaspoon Turmeric Powder; 1/2 Teaspoon Red Chilli Powder; 6 Cups Water (900 ml); 20 Grams Coriander Leaves (Chopped); 1 Pinch Salt (To Taste)

(0)

22Min

Easy

Vegetable Quinoa Khichdi is a healthy and flavorful one-pot dish made with quinoa, lentils, and a variety of vegetables, seasoned with aromatic spices. It is a healthy alternative to traditional rice-based khichdi and is packed with protein, fiber, and essential nutrients. Disclaimer: The recipes designed are suggestive and should not be considered as medical advisory or recommendation in any manner. Such recipes do not undermine the importance of an active lifestyle and the contribution of other nutrient-rich foods in any manner. Kindly consult your Dietitian/Doctor for specific health issues.

Ingredients

1 Sachet

MAGGI Masala-ae-Magic

1.25 Cups

Quinoa (Soaked for 3-4 hr)

1 Cup

Moong Dal

3 Tablespoons

Oil

0.5 Teaspoon

Mustard Seeds

0.5 Teaspoon

Cumin Seeds

Onion (Chopped)

2.5 Cups

Mixed Vegetable (carrots, beans and peas)

1 Tablespoon

Ginger (Finely Chopped)

Green Chillies (Chopped)

0.5 Teaspoon

Turmeric Powder

0.5 Teaspoon

Red Chilli Powder

6 Cups

Water (900 ml)

20 gms

Coriander Leaves (Chopped)

1 Pinch

Salt (To Taste)

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Nutrition Value

Energy

468.76 kcal

Protein

18.3 g

Carbohydrates

65.17 g

Fats

15.51 g

Information per serving

Step 1
20 Min

Wash and soak the Quinoa for 2-3 hrs. Wash and soak moong dal for 15-20 mins.
Step 2
10 Min

Heat oil in a pressure cooker, add mustard seeds, cumin seeds and allow them to splutter. Add onion and saute till transparent, add ginger, green chillies, mixed vegetables and cook for 5 minutes while stirring occasionally. Now add turmeric powder, red chilli powder and mix well.
Step 3
5 Min

Add soaked quinoa and moong dal. Mix well and add water. Bring the mixture to a boil. Add MAGGI Masala-ae-Magic, coriander leaves. Adjust salt to taste. Close the lid of the pressure cooker and cook for 2-3 min after the first whistle.
Step 4
2 Min

Allow the pressure to release and serve hot.

Step 1 of 4

Wash and soak the Quinoa for 2-3 hrs. Wash and soak moong dal for 15-20 mins.

Step 2 of 4

Heat oil in a pressure cooker, add mustard seeds, cumin seeds and allow them to splutter. Add onion and saute till transparent, add ginger, green chillies, mixed vegetables and cook for 5 minutes while stirring occasionally. Now add turmeric powder, red chilli powder and mix well.

Step 3 of 4

Add soaked quinoa and moong dal. Mix well and add water. Bring the mixture to a boil. Add MAGGI Masala-ae-Magic, coriander leaves. Adjust salt to taste. Close the lid of the pressure cooker and cook for 2-3 min after the first whistle.

Step 4 of 4

Allow the pressure to release and serve hot.

Recipe PDF

With pictures

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