Quinoa is one versatile grain that mixes with everything and enhances the taste of traditional recipes keeping the carb content low and protein content high. It is very good for weight loss, cholesterol control as well as diabetics,
if you are struggling with all try replacing Quinoa will wheat or rice in your meal and see the wonder.
In this recipe, I substituted flattened rice (poha) with Quinoa. Quinoa, which is actually a seed, adds protein and fiber to this already nutritious dish. Quinoa contains all the eight essential amino acids that a body needs. A cup of cooked quinoa contains 8 grams of protein and quinoa is gluten-free, which appeals to many people with gluten intolerance.
For boiling quinoa
Quinoa 1 cup
Water 2 cups
Oil 2 tsp
Rai (mustard seeds) 1 tsp
Kadipatta (curry leaves) 8-10
Onions one medium-sized, chopped
Potatoes one medium-sized, chopped
Green chili 1 tsp, (chopped)
Salt to taste
Turmeric ¼ tsp
Red chili powder ¼ tsp
Fresh coriander leaves for garnish