• Yield 6 servings

A hot breakfast favorite in India.


1 cup Quinoa
1 medium onion, finely chopped
2 tablespoons ghee or olive oil
1/2 teaspoon ginger, finely chopped
2 cups water
1/4 cup any shredded veggies, (carrots, etc.)
1/4 cup chopped tomatoes
1/4 cup raisins or craisins
1/4 cup nuts (pine nuts, walnuts, or cashews)
1 or 2 whole green chillies (chopped, if you want spice)
5-6 curry leaves
1 sprig cilantro, for garnish


  1. Dry roast quinoa in a dry skillet on low flame until slightly golden. Then, take it out.
  2. Heat ghee/olive oil in the same skillet.
  3. Add onions, and saute until translucent in color, then add any veggies you chose. Stir frequently throughout.
  4. Add ginger and green chilies and curry leaves.
  5. Add nuts and raisins/craisins.
  6. Add quinoa back in and keep stirring.
  7. Add water and salt to taste, cook until all water is absorbed.
  8. Garnish with cilantro and serve hot or cold.



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