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Blogging Marathon# 48: Week 1/ Day 1

Theme: Nashta Time

Dish: Quinoa Palli Upma

We are starting a brand new edition of ‘Blogging marathon’ for this year today and my theme for this week is ‘Nashta/ Tiffin Time‘. Nashta is a hindi word that can mean breakfast or an evening snack. To me, it is a light meal taken either in the morning or in the evening to sustain you until lunch.

For the first day, I made quinoa upma with peanuts and potato. Recipe is adapted from Vegetable Platter. This dish is made almost like sabudana upma, but uses quinoa instead of sabudana/ sago/ tapioca pearls. Adding coarsely ground peanuts and boiled potato make it taste very much like the original sabudana khichdi.

Recipe adapted from here:

Print Recipe
Quinoa khichdi with Peanuts (Sabudhana Khichdi Style) Yum
Quinoa khichdi with Peanuts (Sabudhana Khichdi Style)
Course breakfast
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Quinoa
  • 1 Potato - medium, boiled and diced
  • 3 tbsp Peanuts Roasted - , coarsely ground
  • 1 Onion - small, chopped
  • 2 Chilies Green - slit
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 ~ 2 Red Chili Dry
  • 8 ~ 10 Curry leaves
  • 1 tbsp Lemon Lime juice / - (optional)
  • to taste Salt
Course breakfast
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Quinoa
  • 1 Potato - medium, boiled and diced
  • 3 tbsp Peanuts Roasted - , coarsely ground
  • 1 Onion - small, chopped
  • 2 Chilies Green - slit
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 ~ 2 Red Chili Dry
  • 8 ~ 10 Curry leaves
  • 1 tbsp Lemon Lime juice / - (optional)
  • to taste Salt
Quinoa khichdi with Peanuts (Sabudhana Khichdi Style)
Instructions
  1. Combine quinoa and 2cups of water in a medium saucepan. Bring the mixture to a boil, lower the heat and cook covered for 18~20 minutes or until all the water is absorbed and quinoa is cooked through. Set aside to cool slightly.
  2. Heat 1tbsp oil in a pan, add mustard and cumin seeds. Once the seeds start to splutter, add the dry red chili and curry leaves. Next add onions and green chilies, saute till onions turn translucent.
  3. Next add the potato and cook for 2~3 minutes.
  4. Stir in the cooked quinoa, salt and lemon juice (if using). Mix well and cook for 3~4 minutes.
  5. Finally add the ground peanuts, mix well and turn off the heat. Serve hot with a pickle on the side, if desired.
Recipe Notes

Let's check out what my fellow marathoners have cooked today for BM# 48.

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15 thoughts on “Quinoa khichdi with Peanuts (Sabudhana Khichdi Style)”

  1. Using quinoa in khichadi instead of sabudana is a great idea. No fans of quinoa in my house but I should try it for myself.

  2. Wow I had seen the pic on FB but could not comment as I was in a class. Now I am drooling to my hearts content.

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