Quinoa Kitchuri

Quinoa Kitchuri

When I am tired and hungry, I am sorry to say I get a little cranky (my family would say a lot cranky).  We had a really long week and last night all I wanted to do was relax and hangout, maybe even go to bed early…..but I was hungry.  I was not going to eat cereal or a salad.  I wanted something warm and delicious and someone else to maybe cook it for me or bring it to me and maybe fan me whilst I ate.  Yeah, that wasn’t going to happen. Since I didn’t feel like chopping a bunch of stuff and I had some Quinoa on hand, I decided to make a Kitchuri out of it.  Kitchuri is a pretty traditional Bengali dish and I blogged about it a few weeks ago.  I wanted to make an even easier version out of Quinoa.  Because Quinoa is technically a seed and not a grain, it contains a lot of protein and that meant I could be even lazier and not have to make something else to go with it to make it into a complete protein.  If you want to learn all about Quinoa, check out one of my favorite dietitian bloggers, Nadia and her latest post here.

The only chopping I had to do was 2 tablespoons of Cilantro.  I could handle that.  It was tasty, it was quick and it was delicious.  Wins my vote for the relief of crankiness!

Use about 1 cup of quinoa (it doubles roughly in size when cooked)

Dry roast the cashews and the sesame seeds

Add 2 tablespoons of oil in the same pan and heat up the cumin seeds and black mustard

Stir fry the quinoa and all the ingredients together, adding the lemon juice, zest and cilantro at the very end.

It's delicious!


Here’s the recipe:

Quinoa Kitchuri

1 cup Quinoa (I used the brown and not the red)

2 cups water

1/2 tsp kosher salt

1/2 tsp cumin seeds

1/2 tsp black mustard seed

1/4 tsp turmeric

1 green chili, seeded and sliced length ways

1/3 cup raw cashews

2 tablespoons raw sesame seeds

1/2 cup frozen peas

2 tablespoons oil

1 lemon

2 tablespoon chopped cilantro

pinch of salt to taste

Wash and rinse the Quinoa.  Let it soak for about 10-15 minutes before boiling in 2 cups water and 1/2 tsp salt until all the water is absorbed.  Take off heat and fluff with a fork.  In a larger skillet dry roast the cashews and sesame seeds until nice and golden.  Should only take about a minute or two.  Take out of the pan and set aside.  Add oil to the pan and when it’s hot, add the cumin seeds and black mustard stir fry for a few seconds or until the seeds start jumping around.  Add the peas, green chili and the quinoa and stir fry for about a couple of minutes.  Add the cashews, sesame seeds and turmeric along with any additional salt if needed and stir fry until the turmeric is incorporated and the quinoa is a nice light golden-yellow color.   Zest the lemon over the quinoa and add about a tablespoon of lemon juice and the chopped cilantro.  Toss and serve.  It’s delicious!


14 responses »

  1. Is there a Bengali name for Quinoa? I wonder how do I buy it in Kolkata. It looks like ‘sabu’ but is it the same as sabu?

  2. Pingback: Sobudhana Kitchuri – You did what with Tapioca? « Kolpona Cuisine

  3. Nice; I love the green and yellow… it’s the end of the weekend, but I’m glad I can catch up on what y’all are doing. (By the way, quinoa can also be cooked in a rice cooker just like rice… yay!)
    I’ve not used black mustard seed, but will look for it!

  4. Pingback: Featured Food: Quinoa | Nadia's Nutrition Diaries

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