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Recipes - The Quinoa Grain

Nirmala Garimella

Sweet Potato Quinoa Patties


1 sweet potato boiled

1 cup cooked Organic Quinoa ( cook according to instructions of package)

1/2 tsp flax seeds

1 tbsp. chickpea flour

¼ cups cashews or peanuts chopped ( optional)

1 medium onion finely chopped

1 green chili finely chopped

1/2 cup chopped cilantro

1 Tablespoon chopped ginger

1/2 teaspoon cumin

1/2 teaspoon red chili powder

3/4 teaspoon salt or to taste


In a large bowl, peel and mash the sweet potato. Add the rest of the ingredients, mix well. Shape into patties and pan fry them with a little oil on medium heat until both sides are golden and crisp. Top them with chopped onion and cilantro. Use them creatively as a side dish, on a loaf of bread, over lentils or as ragda patties.

Quinoa Dosa

1 cup organic quinoa

1 cup Urad Dal

½ cup brown or white rice

Soak the above ingredients for 8 hours minimum and grind them in a blender smoothly( I use the Ultra Grind). Add salt and leave it overnight. This gives the batter time to ferment and rise to make Dosas the next day. In an iron pan or griddle, sprinkle water, pour a spoonful of batter and spread it evenly in the shape of a Dosa. When it is brown and crispy, remove and serve with peanut or coconut chutney.

Quinoa Khichadi with vegetables and Masoor dal


1 cup quinoa

1 cup masoor dal ( red lentils)

½ tsp turmeric powder

½ cup chopped onions (optional)

½ tsp grated ginger

2 chopped green chillies

1 tsp cumin

2 cardamom pods whole

1 cinnamon stick

1 bay leaf

1/2 cup chopped green beans

½ cup chopped carrots

2 tbsp fried cashews pieces ( optional)

2 tsp salt


In a deep bottomed pan, add a tsp of ghee or olive oil, add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and chopped onions. Saute till the onions turns translucent, add ginger and green chillies, turmeric, vegetables,quinoa and masoor. Toss for another three minutes to immerse the grain and the vegetables with the spices. Add 4 cups water and salt and simmer on a slow flame till cooked and the water is all absorbed. It should be light and fluffy. Add crushed cashews as garnish to give it a nutty flavor.

Serve with pappads, yoghurt based curry or a tomato chutney


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