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  • Writer's pictureRoysel Dsouza

Cauliflower Quinoa Khichdi


· 1tsp olive oil

· 1 tbsp onion, chopped

· 1 tsp Madras curry powder

· 1/2tsp turmeric

· 1/2tsp mustard seeds

· 50g Quinoa

· 100ml low-sodium vegetable or chicken stock

· 1 cup cauliflower, Grated

· 1 tbsp tomato, diced

· 1 tbsp coconut milk

· coriander, chopped


  • Heat the oil in a large saucepan and saute the onion until soft, about 5 mins. Add the tomatoes.curry powder and spices,

  • Add Quinoa, then stir to coat the Quinoa.

  • Pour over the stock and simmer for 20 mins, then add the cauliflower and a little extra water if it looks a bit dry.

  • Cook on slow flame for about 15 min until the quinoa is fully cooked.

  • Add the coconut milk and season with salt.

  • Add the corriander and stir well

  • Cover the pot with a lid for 5min and serve hot with pickle and a side of green salad.

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