QUINOA CURD RICE (QUINOA WITH SEASONED YOGURT)
Nothing special, just a simple lunch that I prepared for me when hubby had a business lunch and the little ones were at the daycare. Seasoned curd rice is my ultimate comfort food and sometimes I make this barley, wheat rava, quinoa etc. Love this anytime of the day with just pickle.
1. Quinoa, 1 cup, washed and cooked according to package instructions.
2. Yogurt/curd, 1-1/2 cup.
3. Mustard seeds, 1/2 teaspoon.
4. Cumin seeds, 1/2 teaspoon.
5. Green chilies, 2, slit into two.
6. Diced ginger, 1/2 tablespoon.
7. Salt as per taste.
8. Asafetida (hing), a pinch.
Mix the cooked quinoa, yogurt, and salt. If needed a little water can be added to get the desired consistency. In a small pan, add a tablespoon of oil and let the mustard seeds splutter once the oil is hot. Add the cumin seeds now and fry a few seconds and then add the ginger, green chilies, and hing, fry for a few seconds (with caution as the chilies and ginger may splutter) and turn off the stove. Pour the hot seasonings over the curd rice and mix well. Garnish with chopped cilantro and serve with pickle.
Cooking and trying out new recipes is my passion. I come from a family with where type 2 diabetes is very common and we have lost many loved one due to complications of this disease. This blog is my humble attempt to create low-carb and healthy dishes and well as healthy lifestyle tips suitable for diabetics. This blog is to prove that healthy, primarily diabetic-friendly foods, can be tasty as well. Kuhapriyai @ Gita