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curd quinoa served in bowl garnished with roasted cashews
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5 from 1 vote

Curd Quinoa

Curd Quinoa is an easy and healthy South Indian recipe made with quinoa, curd (yogurt) and tempered with ginger and other Indian spices
Course lunch, Main Course
Cuisine Indian, South Indian
Keyword curd quinoa, easy, healthy, quinoa recipes, under 30 minutes, weight loss recipes, yogurt quinoa
Diet Gluten-Free, Vegetarian
Method Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 190kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

  • ½ cup raw quinoa rinsed
  • 1 cup water for cooking quinoa
  • 1 cup yogurt (curd)
  • ¼ cup milk
  • 2 tablespoon carrot
  • salt to taste

Tempering:

Garnish:

  • 1 tablespoon fresh coriander leaves finely chopped
  • 2 tablespoon pomegranate seeds

Instructions

  • ON STOVETOP IN A VESSEL:
    Cook the rinsed quinoa with 2 cups of water on medium-low heat until cooked and let it cool a bit.
    IN TRADITIONAL PRESSURE COOKER ON STOVETOP:
    Pressure cook the rinsed quinoa with 1.5 cups of water for 2 whistles on medium-low heat. Let the pressure release naturally.
    IN INSTANT POT (ELECTRIC PRESSURE COOKER) :
    Pressure cook the rinsed quinoa with 1.25 cups of water on MANUAL/PRESSURE COOK mode for 1 minute. Let the pressure release naturally. Check the detailed recipe of how to cook quinoa in instant pot from my blog.
  • Slightly mash the quinoa with the spoon or your hands. Next add curd (yogurt), milk, grated carrot, salt, and mix everything well. Keep it aside.
    step to add cooked quinoa to curd collage
  • Then add curd (yogurt), milk, grated carrot ,salt and mix everything well. Keep it aside.
  • For Tempering: Heat coconut oil in a pan. Once the oil is hot, add the mustard seeds, cumin (jeera), and let them splutter.
    Then add urad dal, cashews, and fry until they are light brown in color.
  • Now add the hing (asafoetida), chopped ginger, curry leaves, green chilies, and fry for a few seconds.
  • Pour the tempering over curd quinoa rice and mix until well combined.
    step to prepare tempering and add to mixture collage
  • Garnish with fresh coriander and pomegranate seeds. Serve chilled and enjoy!
    curd quinoa served in bowl garnished with roasted cashews

Notes

Tips & Variations

    • Rinse quinoa in water several times to take away the bitter coating (saponin) from quinoa.
    • I like to overcook quinoa a little bit with some extra water. It makes the curd quinoa recipe mushy and the curd gets mixed well with quinoa.
    • Curd quinoa rice or Dahi quinoa always tastes best when made with freshly cooked quinoa than leftover quinoa.
    • You can leave grated carrots if don’t like them and add pomegranate seeds, or grapes for a variation.
    • Vegans can replace dairy yogurt & milk with plant-based yogurt and milk.
    • For KIDS-FRIENDLY CURD QUINOA skip green chilies and top with more fruits like grapes, pomegranate, and nuts.
    • You can replace quinoa with rice and millets.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 190kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 22mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27.2IU | Vitamin C: 62mg | Calcium: 3.8mg | Iron: 8.1mg