Quinoa_Conjee

#QuinoaConjee #QuinoaKanji #QuinoaSoup :

#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

Cooking Time             : 20 - 25 minutes
Quantity prepared       : 2 Cups Approx.

Ingredients :
1/4 Cup	Quinoa
1 Tbsp	Small onion chopped
2 pods	Garlic chopped
1 Tbsp	Carrot chopped
2 Tbsp	Banana stem chopped
1 Tbsp	Tender Yellow pumpkin chopped
1/ Tsp	Coriander leaves chopped
1/2 Tsp	crushed Black pepper
1/2 Tsp	Salt [ adjust ]

Method :
Take 2 cups of water in a wide mouthed big vessel.
Heat on a stove over high flame.
Now wash quinoa twice and drain water completely.
Put into the hot water in the vessel on the stove.

When it starts boiling reduce the flame and allow to simmer.
It takes around 15 to 20 minutes to cook quinoa soft and fluffy.
Stir once in a while at regular intervals

When quinoa becomes soft and fluffy, add chopped onion, garlic and carrot.
Stir well and allow to simmer for 2 minutes.
Then add chopped tender yellow pumpkin and banana stem.
Add salt also and mix well.
Let it simmer for two more minutes.
Turn off the stove and transfer prepared Conjee into a serving bowl.
Top it with crushed pepper and coriander leaves.

Serve hot with any pickle

or pudina chutney.

Other recipes you may like to try

Kuthiraivaali Venthaya Kanji

Amaranth - Buckwheat Payasam

Papaya Soup

Kezhvaragu koozh [ Finger millet gruel ]

Kambu koozh [ pearl millet gruel ]

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for dishes from Edible seeds

Edible seeds Recipes

Kanji-Porridge-Gruel-Varieties

#Gruel [ #Kanji or #Conjee ] #Porridge Varieties : #Gruel is called #kanji [ or #Conjee or #congee ] or #koozh in Tamil. Gruel is slightly thinner in consistency than #Porridge. #Gruel is generally prepared from rice, millet, oats, and broken wheat.
Here links to different recipes of gruel are given below.
Click on the picture to go to the recipe

Kaezhvaragu koozh	Kambu Koozh	Makkachola Kanji
Godhumai Kanji	Varagarisi Venthaya Kanji	Kudhiraivaali Venthaya Kanji
Samai Kanji	Chola Kanji	Quinoa conjee [ Quinoa kanji ]

Pulikoozh [ Tamarind spicy cake ]

Mor koozh [ Buttermilk spicy cake ]

Lemon koozh [ Elumichai koozh ]

For tasty accompaniments

Chutney Varieties


Urugai Varieties