Quinoa – “Mother of Grains” originated in the Andean region of South America, where it has been an important food for 6,000 years.
It’s name is the Spanish spelling of the Quechua name. Quinoa has light, fluffy texture when cooked, and is mild, slightly nutty flavor makes it alternative to white rice or couscous.
Quinoa can serve as high-protein breakfast food. Unlike rice or wheat, and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.
Saturday mornings are the laziest mornings of the week. I didn’t have mood to do any long process breakfast, but still wanted to eat something that will make everyone happy, especially my Anush. I did try Quinoa pilaf but it didn’t seem to excite him or shoj and I too didn’t want to make it as a breakfast. He likes dosa’s so thought of making it with quinoa. Here it is…..they both liked it so much.
2 Cups Quinoa
2 green chili’s
1/2 inch ginger
1/4 cup Rice Flour
1/2 cup grated Carrot
1tsp Eno (Fruit Salt)
1 tbsp Salt
2 cups water for soaking quinoa
Oil/ Ghee to spread on dosas
1. Soak Quinoa with water for about 20 mins. Grind it in a mixer with green chili’s, ginger and rice flour to a dosa batter consistency.
3. To the batter add salt, Eno, and grated carrots and mix well and set it aside for a min.
4. Heat the skillet and pour a big spoonful of batter and makes dosa by adding oil/ghee.