Go Back

Quinoa 'Sabudana' Khichdi

Recipe for a quinoa 'sabudana' khichdi - a healthier version of the traditional Sabudana Khichdi, with all of the taste, and better nutrition value!
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Breakfast
Cuisine Indian
Servings 2 serving


  • 2 cups quinoa cooked
  • 1 sprig curry leaves
  • 1 tsp green chillies finely chopped
  • 1/2 tsp ginger finely grated
  • 1/2 tsp cumin seeds
  • 1 potato large , boiled, peeled and diced
  • 1/4 cup peanuts roasted , skinned
  • 1 lemon
  • 1/2 tsp salt
  • 2 - 3 tbsps coconut for garnish


  • To prepare this healthy version of sabudana khichdi, fluff up the cooked quinoa and keep aside in a bowl.
  • In a pan, heat the oil. Add the curry leaves, green chillies, ginger, cumin seeds and stir until cumin seeds splutter.
  • Add the diced potato to this mix and stir on high flame for 1-2 minutes until it turns golden on the outside. [If you are not using boiled potatoes, then chop the potato into a small dice and fry along with spices in the oil. Cover and cook for 5-7 minutes, until it is soft.]
  • To this, add the cooked quinoa, juice of 1 lemon, 1/2 tsp salt (because the quinoa is already cooked with some salt added to it). Stir to combine and cover this with a lid to steam cook for 3-4 minutes, so that the quinoa absorbs the flavours.
  • Coarsely crush the roasted peanuts and add to this, giving it a good mix. Garnish with fresh coconut.
  • Serve hot.


For those of you who express concern at the carbon footprint of eating quinoa in Bangalore, the brand I use is very much grown in India. So if you are wondering where to get quinoa in Bangalore, you can check out the Pure and Sure brand, available on Amazon.
Please note that this post has affiliate links and if you buy products using these links, it will help support the blog. I will only recommend products that I personally use and trust for my family.