“From the bitterness of disease man learns the sweetness of health.”

It is definitely a boon to stay healthy and live a life of good habits and good values.  The road to good health per se has been a long journey for me with so many learnings about the greatest creation of God – Man! The human body is a very complex structure that has many million functions running at a particular instant and requires all of  them to do so, ever so smoothly for us to be able to take a breath of air. Isnt that really amazing? Of my latest learnings, I am beginning to delve in to the subject that been discussed to death – PROTEIN.  Why do we need protein? Proteins are the building blocks of life.

The body needs protein to repair and maintain itself. The basic structure of protein is a chain of amino acids.

Every cell in the human body contains protein. It is a major part of the skin, muscles, organs, and glands. We need protein in your diet to help your body repair cells and make new ones. Quinoa is a a very rich source of protein needed by the body and is also a complex carbohydrate that digests slowly and does not cause a spike in sugar and insulin levels. I started off making an upma from Quinoa but finished up as a khichdi. It was extremely delicious and very filling!

INGREDIENTS:

1 Cup Quinoa.

1 Medium Red Onion or two small onions diced fine.

1/4 Cup Raw/ Roasted Peanuts.

1 Red Chilli.

1 Tsp Salt.

A pinch of turmeric.

Half a lemon`s juice.

2 1/2 Cups Water.

Seasoning:

1 Tbsp Oil.

1 Tsp Mustard Seeds.

1 Tsp Bengal Gram.

4-5 Cashew nuts.

Curry leaves.

2 Tbsp Ginger diced.

1 Green Chilli diced.

PREPARATION:

• In a large kadai, add the oil and when its hot, add the seasonings  – Bengal Gram, Cashew nuts, ginger, green chillies, and when they are sauted in the oil, add the mustard seeds and the curry leaves. If you add the mustard seeds first, they will burn and it then wouldnt be possible to roast any of the remaining ingredients. 
• Now add the diced onions and saute for a couple minutes until they turn a dull pinking brown. Now add the measured quinoa in to the pan and saute until it mixes in with the onions.

• Add a pinch of turmeric and add in the measured 2 1/2 cups of water.
• Now add salt and mix it in and on medium flame give it a couple minutes to come to a boil.
• Now reduce the flame to low and cover and cook the quinoa for about 20 minutes. I am guessing it would be much faster on an LPG stove so keep the flame really low and let it cook.
• This is almost like allowing rice to cook on a low flame so it doesn’t burn. Quinoa is a nutty tasting gluten free grain that has the ability to fluff up when cooked well. So give it some love.
• In the mean time take a dry pan and roast the peanuts for about 3-4 minutes until it emits an amazing aroma. Add one red chilli and give it a quick stir. When slightly cooled, transfer to a mixer jar and give it a quick pulse. Set aside.
• Keep a check to make sure that there is moisture in the pan along with the quinoa. When its almost done squeeze the lemon juice and garnish with the powdered peanut-chilli powder.
• This is exactly the same one I use in the Sabudhana khichdi which is another amazing dish.
• Serve hot with Tomato Thokku and enjoy the flavours of nutty quinoa, onions, ginger, lemon and peanut-chilli powder all  in  one bite. Sounds over-powering? no way they all marinate beautifully and give out an indulgent taste!