
Quinoa is one of the twelve super grain that has an immense amount of goodness. It has twice the amount of protein when compared to rice and rich in Vitamin E that helps in anti-aging. In addition, it also has nine essential amino acids that are good for overall health. I have been using this super grain in our meals for quite some years and have experimented with it in Indian cuisine. One such is this QUINOA KARA PONGAL. On a lazy weekend morning, sometimes our brunch turns out to be this. It is filling, healthy when compared to the carbs from the rice, and easy to put together. You can pair this Quinoa Pongal with chutney and sambar. Also, try this Aval Pongal from the website if you are interested.
Ingredients
- Tempering Ingredients
Instructions
Notes
- I have used the white variety of Quinoa in this recipe. You can also try it with black and brown quinoa. However, it might be a bit nutty and not mushy.
- You can also add half a cup of hot water to make it mushy.
- I have added whole pepper corns and Jeera to this pongal. You can also crush it and add to get a pepper flavored pongal.