By Shewekar Elgharably • May 17, 2015
Kitchari is India’s detox meal. The classic recipe is cooked with rice. In this recipe, rice is substituted with quinoa due to the numerous benefits of quinoa:
- Contains a combo of healthy acids that can help reduce unhealthy cholesterol levels in the blood & fight inflammation.
- Good source of protein, contains all the essential amino acids.
- High in antioxidants, which protect against free-radical damage.
- Quinoa is easy to digest and is gluten free.
- 1 cup quinoa - كينوا
- ½ cup brown lentils (cooked) - عدس بني
- ½ cup yellow lentils (or split peas) - عدس أصفر
- 4 cup vegetable stock (can be replaced with water) - مرقة خضار
- 2 cup vegetables (broccoli, carrots, celery, kale, swiss chard...) - خضار
- 2 tablespoon coconut oil (for cooking) - زيت جوز الهند
- ½ cup cilantro (chopped for garnish) - كزبرة
- ½ teaspoon mustard seeds - بذور الخردل
- ½ teaspoon coriander - كزبرة
- ½ teaspoon ground cumin - كمون
- ½ teaspoon turmeric - كركم
- ½ teaspoon ginger powder - بودرة جنزبيل
- sea salt - ملح البحر
- black pepper - فلفل أسود
Step by step
- Wash & drain the quinoa and yellow lentils.
- Chop all veggies and greens.
- Heat the oil, sautee mustard seeds until they pop and add the yellow lentils (or split peas), quinoa, the chopped veggies and the rest of the spices.
- Add broth, bring to a boil then put down the heat and let it simmer for 20 minutes until cooked through.
- Stir in the greens and cooked brown lentils just before you take it off the heat. Garnish with cilantro.
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