Indulgence meets healthy eating this Eid. The following quinoa recipes promise to tantalise your taste buds while keeping your wellness goals intact. Quinoa (keen-waa) is a versatile superfood that can take centre stage in our kitchen.

From quinoa fried rice, firni, and fruit salad, to chicken biriyani — we have curated a collection that celebrates both flavour and nourishment. Let's dive into the wholesome goodness of these innovative recipes, ensuring your Eid table is both delicious and health-conscious.

QUINOA FRIED RICE

Ingredients

1 cup quinoa

2 tbsp butter

1 small onion sliced

2 cloves of garlic, minced 

½ cup sliced carrots

½ cup sliced long beans

Spring onions

2 whole green chillies

2½ cups of water or vegetable stock

Some green peas (optional)

2 tsp soy sauce

1 tsp oyster sauce

2 eggs

1 tsp black pepper powder

Salt as per taste

Method

Place the quinoa in a fine-mesh strainer and rinse until the water runs clear. In a pan, cook 1 cup of quinoa with 1½ cups of water until the seed turns transparent. Strain the quinoa and let it cool.

In a medium saucepan, add butter, sliced onions, and minced garlic and stir fry until brown. Add the sliced vegetables and sauté. Add soy sauce, oyster sauce, black pepper, and green chillies and stir. Now slide the vegetable into the corner of the pan and add 2 eggs and scramble until well-fried. Add the pre-cooked quinoa, stirring on high flame, and add salt as necessary.

Cook for 2-3 minutes and fluff with a fork.

QUINOA FIRNI
Ingredients

1 cup quinoa

2 tbsp brown sugar

1 tsp cardamom powder

2 cup milk

2 tsp milk powder, or mawa 

½ tbsp ghee 

¼ tsp saffron strands

Chopped mixed nuts — pistachio, almond, and cashew

Dry fruits

Method

Wash the quinoa in a strainer and rinse. Place a saucepan on medium heat and add ghee to it. Once the ghee becomes warm, add quinoa.

Roast the quinoa until it becomes light brown. At this stage, add 1 cup of hot water and bring it to a boil. Once the water is reduced to half, add 2 cups of hot milk to it. Add the saffron strands to it. Let the quinoa and milk mixture come to a boil. Reduce the flame to low and let it simmer for 7-8 minutes. When the quinoa looks transparent, add sugar and cardamom powder.

You can adjust the consistency of the Quinoa firni by adding more hot water if required. Add the powdered milk. Let the mixture simmer for 5 minutes. Turn off the heat.

Serve quinoa firni with chopped assorted nuts and dry fruits.

QUINOA FRUITS SALAD

Ingredients

1 cup quinoa

2 tsp brown sugar

1 tbsp honey

A pinch of cinnamon powder

Fruits of choice: Strawberry, grapes, pineapple, pomegranate

Method

Wash the quinoa until the water drains clear. In a pot add 1½ cups of water and cook the quinoa until transparent. Strain the quinoa and keep it aside.

In a pan, add sugar, honey and ¼ cup water and make it into a syrup. Add the pre-cooked quinoa and mix with the syrup. Keep it aside to cool completely or inside the fridge. After quinoa has cooled down, add the chopped-up fruits, and sprinkle cinnamon powder on top.

Enjoy the healthy, quinoa fruit salad.

QUINOA CHICKEN BIRIYANI

Ingredients

2 cups quinoa

Garam masala — 2 cardamoms, 2 bay leaves, 2 cinnamon sticks, 2 cloves

2 tbsp ghee

1 pinch of whole shahi jeera

2 onions, sliced

1 cup tomato paste

2-4 green chillies (slit open)

Mint leaves, a handful

To marinate chicken —

1 tbsp ginger-garlic paste

1 tbsp mustard oil

½ cup yoghurt/curd

3 tsp biriyani masala

1 tsp garam masala powder

250g chicken breasts (cut into pieces)

Method

Wash the chicken and drain the excess water. Marinate it with the ingredients and cover it. Keep aside for at least 30 minutes. Heat oil in a pot and add onion. Sprinkle a little salt and sauté for 1-2 minutes.

Add ginger-garlic paste along with tomato paste and sauté. Now add the marinated chicken, and sauté for 2-3 minutes more. Cover and cook it for 6-7 minutes or until the chicken gets cooked. At this point add 3-4 cups of water, enough salt and allow it to boil.

Once it starts boiling, reduce the flame and add 2 cups of quinoa. Cook for 15 minutes covered and on low flame until quinoa gets cooked completely in the mixture. Fluff with a fork and add green chillies, mint leaves, saffron and nuts to garnish. Enjoy hot quinoa biryani with family.

By Simra Khan