The fact that quinoa is not a grain but a seed is not exactly a secret. It comes packed with benefits and is also mighty expensive. Here are some recipes you can try if wallet factor is not a concern.

the Seed of good health

The fact that quinoa is not a grain but a seed is not exactly a secret. It comes packed with benefits and is also mighty expensive. Here are some recipes you can try if wallet factor is not a concern.

Quinoa salad with greens What you need: l 1cup quinoa l 1 ½ cups cold water l ¼ tsp salt l 1 cup shelled peas, celery or green beans l 2 small carrots, peels and sliced in thin sheets l 1 tomato (medium ripe) l 1 medium cucmber, peeled and diced l ¼ cup chopped fresh parsley or coriander l ½ cup chopped walnuts or toasted sunflower seeds l For the dressing l 2tbsp fresh lemon juice l 2tbsp olive oil l ¼ tsp salt l Freshly ground pepper Method:  Quinoa can be made ahead of time and refrigerated. Soak the quinoa 5 minutes in cold water. Rinse thoroughly two times, pour the water and drain through a large fine mesh strainer. Place in 2quart pot with the water and salt. Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes. Remove from heat and set aside to cool. Steam the carrots and green vegetables for five minutes or until tender-crisp, drain, rinse in cold water and drain again. Chop the tomatoes, herb and cucumber. Blend dressing ingredients with a whisk or shake in a jar. Gently combine veggies, walnuts, quinoa and dressing in a large bowl. Cover and chill or serve immediately. Tip:  To cook quinoa, you can make it exactly how you’d cook rice in a pressure cooker. Put it on high pressure for about five to six minutes and let it cool on its own. (recipe courtesy: www.savvyvegetarian.com) Quinoa khichdi What you need l 1 cup quinoa l ½ cup peanuts l 3tbsp chopped cilantro or coriander leaves l 1/2tsp cumin seeds l 1 medium potato (boiled, peeled and chopped into cubes) l 2-3 green chilies or as per taste l 5-6 curry leaves (washed) l 1/4 teaspoon red chili powder or as per taste l 2 tablespoon lemon juice l 1tbsp sugar l 1tbsp oil Method  Roast the peanuts on medium flame. Coarsely powder them. Boil ½ cup water and add the quinoa in it. Add 1/2tsp salt. Cook covered on low flame till the quinoa soaks up all the water. If you feel the quinoa is still not soft, you may add another quarter cup of water to it. Once cooked mix in sugar and peanut powder and keep aside. Heat oil in a pan and add cumin seeds. Stir for a second and add curry leaves and finely chopped green chilies. Add the cubed potato and sprinkle red chili powder. Stir the potato well so that is coated with all the spices. Add the quinoa and mix well with the potatoes. Adjust the sugar and salt as per taste. Season the khichidi with lemon juice and coriander leaves. Serve hot. (Recipe courtesy: www.celebratinglittlethingsinlife.com)