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Quinoa Khichdi is my go-to one-pot meal for days when I want something warm, nourishing, and satisfying without much effort. It has the familiar comfort of traditional dal khichdi, but with a modern twist by using quinoa in place of rice.
Lightly spiced, creamy, and full of flavor, this well-tested recipe comes together easily in the Instant Pot (or on the stovetop) in less than 30 minutes and makes an excellent lunch or weeknight dinner.
This one-bowl vegetable Quinoa khichdi is one of the best Indian quinoa recipes. It is also called masala quinoa khichdi. One-pot meals are a staple in my home. It is easier to make, and there is no pile of dishes to clean after.
Being an Indian, khichdi was a comfort food growing up. It was the best food to eat when we fell sick or when my mother wanted to fix us a quick but wholesome meal.
Quinoa Khichdi is comforting, lightly spiced, soft, and nourishing. It’s the kind of meal you crave when you want something warm and soothing without being heavy.
It is also an excellent choice for my girls as it is easy to eat and is packed with veggies. You can either mash the veggies or leave them as is when feeding little kids.
I have previously shared two khichdi recipes made with rice – The basic moong dal Khichdi and Lentil Vegetable Masala Khichdi. So this time, I am varying the recipe by using quinoa in place of rice to make the khichdi even more protein-rich.
This protein-packed quinoa khichdi is a great side to the bean salad, making the meal even more nourishing.
This is an easy meal with lovely results. I can see why it is comfort food. I added a small amount of red pepper flakes to my dish and my husband enjoyed his without the additional heat. A win-win!
– MICHELE
Why You’ll Love this Quinoa Khichdi?
A one-pot comfort meal ready in 30 minutes
Comforting and wholesome
Vegetarian, gluten-free, and nut-free
Packed with nutrition
Before You Start
Quinoa: Rinse quinoa well under running water for 30–60 seconds to remove any bitterness.
Aromatics: Don’t skip sautéing the aromatics; this adds depth of flavor to the final dish.
Consistency: Adjust water based on texture preference. For a softer, more porridge-like khichdi, add a little extra water. For a slightly fluffier texture, reduce the water slightly.
Ingredients
Here is the list of ingredients I have used in this quinoa khichdi recipe.
Quinoa: Also known as a superfood, quinoa is high in protein and fiber and is a good source of antioxidants. It is also gluten-free.
Moong Dal: It is rich in nutrients, and also very light and easy to digest. You can use other split lentils, such as split green lentils or toor dal, in this recipe too.
Aromatics & Spices: I have used basic spices such as ginger, cumin, turmeric powder, and red chilli powder (optional).
Veggies: I have used everyday veggies such as onions, carrots, green beans, and green peas. You can use other veggies that you might have on hand as well.
Ghee/oil: I highly recommend using ghee in this khichdi. For a vegan version, skip the ghee and use your favorite plant-based oil.
How to Make?
The method for making this khichdi is very similar to my Masala Khichdi recipe, which uses rice.
Rinse the dal and quinoa in a colander. You can also soak them for 10-15 minutes while you prepare the other ingredients.
Heat ghee/oil in the Instant Pot, then add cumin seeds; let them splutter.
Then add asafoetida along with chopped onions and grated ginger. Cook them well till the onions turn translucent.
Add the chopped veggies and spices. Then add the lentils, quinoa, and water, and mix them well with the veggies.
Close the lid and set the Instant Pot to pressure cook.
Once the Instant Pot beeps, let the pressure release naturally for 10 minutes and then open the lid.
Garnish with fresh, chopped cilantro and add a dollop of ghee before serving. I also like to add a little lime juice for some tanginess in this khichdi.
Stovetop version
Follow the same steps as above to prep the khichdi. Then pressure cook for about 3 whistles and let the pressure naturally.
How to Serve?
Quinoa Khichdi is best enjoyed warm, with a drizzle of ghee on top.
Yes, you can store leftovers for up to 2-3 days in the refrigerator. Let the khichdi cool down, then store it in an airtight container.
How to reheat this khichdi?
Khichdi soaks up all the liquid and gets dry when stored. So add a few tablespoons of water per serving before heating the bowl. Then microwave for 1-2 minutes (varies by quantity). You can also reheat in a pan on the stovetop.
Is quinoa khichdi good for weight loss?
This khichdi has all wholesome ingredients – quinoa, lentils & vegetables. So it is very nutritious and great to nourish the body. Eat the right amount to get the best results.
This Quinoa Khichdi is wholesome comfort food that will fulfill your hunger within minutes. Made with quinoa, lentils, veggies, and spices, this quinoa dal khichdi is a one-pot nutritious meal that can be made in less than 30 minutes.
Add quinoa and moong dal to a colander and rinse with water until the water runs clear.
Start the Instant Pot on Sauté mode and heat ghee in it. Add cumin seeds and saute for 30 seconds. Then add asafoetida. Then add onions and ginger. Let them cook for 2-3 minutes.
Add all the vegetables and spices. Stir them well.
Add the lentils, quinoa, and water. Stir them well with the veggies.
Close the lid, and change the setting to manual or pressure cook mode for 4 minutes at high pressure with the vent in sealing position.
When the Instant Pot beeps, do a 10-minute NPR. This means release the pressure manually 10 minutes after the Instant Pot beeps.
Garnish with cilantro. Khichdi is ready to serve. Serve in bowls topped with a dollop of ghee, along with a side of papad and pickle.
Stovetop Pressure Cooker Method
Follow the same steps as above and cook for 3 whistles on medium flame. Let the pressure release naturally.
Notes
Vegan: To make this khichdi vegan, replace ghee with plant-based oil or vegan butter of your choice.Consistency: Khichdi typically has a porridge-like consistency. If you like a dry consistency for your khichdi, add less water. If you let the khichdi rest for some time or store it, it soaks up all the liquid. Add hot water as needed to achieve the desired consistency. Make it spicier: You can add more spice with green chilies or increase the quantity of cayenne in this khichdi. I kept it mild, so everyone in the family can enjoy it. Veggies: You can vary the vegetables added to this khichdi. Some options are – zucchini, potato, edamame, and corn. Lentils: I used split yellow moong lentils for this khichdi; you can use split green lentils or toor dal too. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.
Turned out delicious! I used vegetable broth instead of water and omitted the salt. Used broccoli and carrots, as I had those on hand. Lime and fresh cilantro on top. Love the quinoa instead of rice!
Thank you – this came out amazing!
very good
Hi – Glad you liked it! 😊
This looks lovely! Can this recipe be frozen?
Hi Jen – Sure, you can freeze khichdi.
This was very easy and quick. You can add more vegetables.
Hi Karen – So happy to hear that 🙂
Turned out delicious! I used vegetable broth instead of water and omitted the salt. Used broccoli and carrots, as I had those on hand. Lime and fresh cilantro on top. Love the quinoa instead of rice!
Hi Laura – So good to hear that. Thank you for sharing it 🙂