Quinoa Curd Rice Indian Style Quinoa Yogurt

What is Quinoa Curd Rice?

It’s an Indian Style recipe made using cooked quinoa, chilled yogurt, a mix of fresh veggies like carrots, onion, cucumber, ginger, and peanuts (optional) and then we add an Indian tempering using lentils, sesame seeds, and mustard seeds, green chilies and salt. Its cooling properties along with the mix of ingredients, help in digestion and cooling the stomach during hot days. There is ‘No Rice’ in this recipe, its just used in the name. ‘Curd Rice’ is an extremely popular recipe from the Southern part fo India, where it’s called ‘Thayir Sadam’ / ‘Tayire Chore’ / ‘Daddojanam’ or like ‘Dahi Bhaat’ in Maharashtra or ‘Dahi Chawal’ in the Northern part of India. Call it by any name, its a super yummy dish and one of our family favorites, especially in summer. It’s an almost ‘no-cook’ recipe except the tempering part (which is optional) and because of this, its made on days when the temperature is soaring and roaring. My mom and I used to love it a lot and it was one of our ‘comfortfood’ during summer lunchtime. She used to make it right in the morning and keep it in the refrigerator. As soon I was back home, it was given a fresh tempering on top and that made it extra special cause of it’s aroma and the hot-cold taste.

So, I decided to give the famous curd rice a modern twist by adding quinoa to it and adding to it’s nutritious and health benefits like extra protein, vitamins, amino acids, etc. Hence, you can call it ‘Indian Style Quinoa Yogurt’ or even ‘Quinoa Yogurt Salad’.

Indian Style Quinoa Yogurt Ingredients:

Let’s gather these ingredients to make this deliciousness – Quinoa – cook as per package instructions Chilled Plain Curd (Yogurt) – you can use plain room temperature rice too and keep the dish in the fridge Mixed Fresh Veggies – I’m using carrots, cucumbers, onions, ginger Mixed Fresh Herbs – cilantro and curry leaves Peanuts – optional Tempering – I’m using split black gram lentil (optional), mustard seeds, sesame seeds, green chillies, whole dry red chilies, whole black pepper, asafoetida, salt & ghee or oil (Here’s a picture of all the ingredients)

How to Make Quinoa Curd Rice:

Once we gather all the above-mentioned ingredients, the recipe is ready in a few minutes and can be divided two parts: Making the Tempering: You can make the tempering right now or make it once you have mixed all the ingredients, its totally up to you. Heat oil in a small pan. Add lentil, sesame seeds, green chillies, curry leaves, ginger, salt, and aesafotida. Stir everything and turn off the heat.

Prepare the Quinoa Yogurt Dish: We start by cooking the quinoa as per packaged instructions (if using raw quinoa). Drain excess water and keep it aside. Then we wash and clean all the veggies and herbs. Chop the veggies in similar bite-size pieces except ginger, we will grate it. Then, we chop the herbs and keep everything aside. Then take a large bowl and add cooked quinoa, chopped veggies, roasted peanuts, and chopped herbs. Now add chilled yogurt and mix everything together. Now, pour the prepared tempering generously on top of the dish and decorate with chopped cilantro and carrots (optional). Serve immediately or you can store it in fridge for later.

Serving Suggestions:

I usually like to have quinoa curd recipe as is but you can add these sides along with it: Sweet – Spicy Mango Pickle Sweet Spicy Chutney Papodams More Fresh Veggies

This fusion dish retains the comforting essence of curd rice while offering enhanced nutritional benefits. It is a versatile recipe that can be easily customized to suit individual tastes and dietary requirements and size of gatherings.

So, the next time you crave something comforting yet wholesome, give quinoa curd rice a try. It’s a simple, nutritious, and delicious way to enjoy the flavors of traditional South Indian cuisine with a modern, health-conscious twist. Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here too : Facebook / Pinterest

Heat oil in a small pan.Add lentil, sesame seeds, green chillies, curry leaves, ginger, salt, and aesafotida.Stir everything and turn off the heat.