Quinoa-Paruppu-Payasam

#QuinoaParuppuPayasam #QuinoaLentilPayasam :
Just a few days back I prepared a tasty conjee or congee [ kanji ] from Quinoa and yesterday tried a payasam from it.



#Quinoa is a pseudocereal as the edible seeds are obtained from a flowering plant and not from grass. The scientific name is Chenopodium quinoa. It is a flowering plant belongs to Amaranth family.

Quinoa is gluten free and high in Protein.
The edible seeds are rich in protein, dietary fiber, B Vitamins and dietary minerals in amount greater than other cereals.

A cup of Quinoa gives twice the amount of Protein and 5 g more fiber than the same amount of Rice.

100 gms of uncooked Quinoa contains 14.1 gms of protein [ 20% of daily value DV ], folate 184 ug [ 46 % of DV and higher amount of dietary minerals like Magnesium 197 mg [ 55% ], Manganese 2 mg [ 95 % ], Zinc 3.1 mg [ 33 % ], and Phosphorus 457 mg [ 65 % ].

100 gms of cooked Quinoa is rich source of Manganese and Phosphorus [ 30 % and 22 % respectively ], moderate source of dietary fiber [10 - 19 %],
folate, Iron and Zinc [ 11% of DV each ].

To know more on Quinoa

Split green gram has to be roasted in a kadai till golden brown and cooked with quinoa. After quinoa and lentil mixture has become soft and cooked well, ground coconut mixture and jaggery are combined together. Then it is cooked on slow fire till it attains porridge consistency.

Preparation time                     : 5 minutes
Cooking time for quinoa        : 20 minutes
Cooking time for payasam     : 10 minutes
Quantity                                 : 2 cups approx.

Ingredients :
1/4 Cup	Quinoa
1 Tbsp	Split green gram [ Moong dal ]
1/2 Tsp	Bengal gram [ optional ]
1/3 Cup	Jaggery
1 pinch	Salt
Ingredients To Grind :
2 Tbsp	Coconut scrapings
3	Cashew nut
2	Almond
1/2 Tsp	Khus khus [ poppy seed ]
2	Cardamom
1	Clove
small piece	Nutmeg

1 Tsp of Sara paruppu [ Chironji /charoli ] to garnish

If sara paruppu is not available, then almond shavings or roasted cashew nuts or dried grapes [ kismis ] can be used.

Method :
Heat a kadai on a stove over slow flame.
Dry roast split green gram and bengal gram [ chick pea ] till golden color.
Turn off the stove.

Now take quinoa and roasted lentils in a big veseel.
Rinse well with clean water.
Add 1 1/2 cup of water and heat over medium flame.
Once it starts boiling reduce the flame completely.
Let it cook on slow flame till quinoa and lentil becomes soft.


Meanwhile combine all the ingredients to grind in a mixie jar.
Grind into a smooth paste adding enough water.
Transfer into a bowl and set aside.

Dissolve jaggery in 1/2 cup of hot water.
Strain through a tea filter to remove impurities.
Set aside.


Check whether quinoa has cooked well.
Then add coconut paste and a pinch of salt.
Mix well and let it be on slow flame for 3 minutes.
Now add jaggery water and stir well.
Allow to simmer until payasam attains poriidge consistency.
Turn off the stove and add garnishing.


Pour into serving bowl.
Garnish with Sara paruppu or any roasted nuts of your choice.
A nice dessert for lunch.
Enjoy with vadai or bajji or pakoda.

Other recipes you may like to try

Buckwheat Rice upma	Amaranth - Buckwheat Payasam	Quinoa Conjee [ Quinoa porridge ]
Idli milagai podi with flax	Appam from Samai [ Little millet ]

For yummy desserts

Dessert Recipes

For snacks and savories

Savory Recipes

Ideas for dishes from Edible seeds

Edible seeds Recipes