Yoghurt quinoa with watermark


This is a south Indian recipe which is known as curd rice or yoghurt rice (Thair Saadham). As the name says, it’s traditionally made with rice. Due to my husband’s dietary restrictions, he cannot have rice as it raises the blood sugar level. I have replaced the rice with Quinoa and it tastes even better than rice. We love it.

To know more about me, read the ‘about me’ section of my blog.


Organic White Quinoa- 1/4 cup (over cooked and water completely strained)

Homemade or store bought Yoghurt- 1 cup

Ginger- 1/4 ” chopped

Mustard seeds- 1/2 tsp

Organic coconut oil- 1 1/2 tsp

Dried red chillies- 2-3

Curry leaves- few

Urid dal (split black gram)- 1/2 tsp

Mild green chilly- 1 chopped

Indian shallots- 5-6 chopped


Cilantro- to garnish


Mix Cooked Quinoa (should be room temp) and yoghurt and leave in the refrigerator for 1/2- 1 hour. In a pan, pour the oil. Once the oil is hot, add the mustard seeds. When it starts popping, reduce the heat and add all the other ingredients. Pour this on top of the quinoa. Mix them. Serve immediately. You will find the recipe video in the end.

Due to our dietary restrictions I cook quinoa very different from others. I strain the starch off from quinoa once it’s cooked. For people who are on a regular balanced healthy diet, may cook Quinoa as normal. To know how I cook quinoa in detail, check my blog post on Quinoa biriyani.


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