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    Home » Fasting

    Published: Mar 13, 2015 · Modified: Feb 7, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Quinoa Sabudana Khichdi

    Jump to Recipe Jump to Video Print Recipe

    A quick and easy stir-fry recipe, this Quinoa Sabudana Khichdi is a simple take on the traditional Maharashtrian Khichdi.

    It is great as a meal or breakfast and works really well on fasting days! Plus, it comes together in under 30 minutes.

    How to serve quinoa sabudana khichdi on a black plate with chutney and masala chai on a slate background.

    Quinoa, a super versatile ingredient that has now found a spot in so many pantries. From serving as a side with dal, kadhi or curry to making stir-fries with it; quinoa works really well in all the cuisines.

    Botanically quinoa is a seed or pseudo cereal. It is neither a legume, pulse or grain. By this concept it is something we can enjoy on fasting days. Learn more about quinoa in this article on Wikipedia. For all these years we have been having samo, buckwheat, sabudana, etc.

    Now it is time to enjoy a superfood that is high in protein too. It has far less calories and carbs compared to tapioca and makes a delicious meal too.

    Jump to:
    • What is Sabudana Khichdi?
    • Why this recipe works
    • More Fasting Recipes to try
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More Quinoa recipe to try
    • Quinoa Sabudana Khichdi

    What is Sabudana Khichdi?

    A common recipe during fasts like ekadashi or navratri, Sabudana Khichdi is a stir-fry made with tapioca pearls, potatoes, peanuts and Indian spices.

    This stir-fry is super quick to make and works really well for meal prep too.

    There are several different ways of making this khichdi. Some add red chili and turmeric to it, others stick to green chili and ginger as aromatics. My mom often makes it in the microwave to make a quick version that comes together easily.

    Similarly, the same variations work with quinoa as well. Whether you add boiled potatoes or cook the potatoes in the same pan; add green or red chili and season with your favorite spices; the choice is yours.

    Why this recipe works

    • This Quinoa Sabudana Khichdi is super rich in protein. Quinoa being the main ingredient; we replace a lot of the carbs of sabudana with protein from the seeds.
    • The recipe is super quick to make. All it needs is cooked quinoa and then the rest of the recipe comes together in under 30 minutes.
    • We can enjoy this straight from the pan or refrigerate or freeze the khichdi. This makes the recipe a great one for meal prep too.
    • This fast friendly version has just potatoes. However, we can add more vegetables too. Plus, garlic is an optional ingredient and so are Indian spices like turmeric, red chili and garam masala. Add these based on what you are making the recipe for.

    Overall, this recipe is great for any day. Beyond fasting days, it also makes a great snack, breakfast or a complete meal too. It is great either with some Masala Chai or with some Yogurt. Plus, when you serve it with cilantro chutney; it makes a great dish.

    More Fasting Recipes to try

    • Sabudana Vada
    • Tapioca Pudding | Sabudana Kheer
    • Sabudana Khichdi in plate with spoon
      Sabudana Khichdi
    • vrat waale aloo sabji
      Vrat Waale Aloo | Farali Bhaji

    Ingredients and Substitutions

    Ingredients for quinoa sabudana khichdi; quinoa, potatoes, peanuts and spices.
    • Quinoa: I like to start with cooked quinoa for the recipe. It can be cooked before hand and used straight from the refrigerator. Use this quinoa recipe to make it in the Instant Pot. I like to use white quinoa but tricolor blend or red quinoa will work too.
    • Potato: Just like the traditional Sabudana Khichdi, I like to add diced potatoes to the khichdi. Raw potatoes can be used or boiled potatoes work too.
    • Peanut and Peanut Powder: Peanut powder is an important element in the recipe. It adds crunch and absorbs any moisture in the khichdi to give us dry and fluffy end result. Plus, some whole peanuts adds a lot of crunch to the recipe. Once they fry a little in ghee, they become perfect.
    • Spices: Like the traditional khichdi, we add pepper powder, cumin powder, salt and pepper. Plus, some cumin seeds popped in ghee is great.
    • Aromatics: I like to add grated ginger, green chili and curry leaves to the tempering. Adding garlic is an option if you are not making this for fasting.
    • Ghee: I like to use ghee for all the fasting recipes. Use oil for a Vegan version of the same.

    Apart from these, we can add some vegetables and whole spices. These are not consumed on fasting days so I have skipped these. I only add potato in the khichdi.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- Heat ghee (or oil) in a pan. Once hot, add whole cumin seeds. Let them pop.

    2- Next, add green chili, curry leaves and grated ginger.

    Add ghee in a pan and add-in the seeds and chili.

    3- Then add diced potatoes.

    4- Cover and let them cook till they are fork tender.

    Add diced potatoes to the pan and cook till soft.

    5- Then add whole peanuts and let them fry for a couple of minutes.

    6- Once they are crisp, bring everything together.

    Add peanuts and cook them well.

    7- Then add cooked quinoa.

    8- Next add crushed peanuts, salt, sugar, pepper powder and cumin powder.

    Add quinoa and spices and mix well.

    9- Mix well.

    10- Add lemon juice and cilantro and enjoy with cilantro chutney and yogurt.

    Sauté for a couple minutes and serve topped with cilantro and lemon juice.

    Expert Tips and Notes

    • The recipe calls for cooked quinoa and potato. The potatoes can be boiled before hand and diced before adding to the ghee.
    • To make the quinoa sabudana khichdi Vegan, replace ghee with oil. Other ingredients are plant based and gluten-free by default.
    • This recipe is great to enjoy immediately or make it as part of meal prep. The prepared khichdi can be refrigerated for 2-3 days. Just pop it in the microwave and enjoy warm.
    • If the recipe is not for fasting days, add some diced vegetables too. They not only make the recipe colorful, but also add healthy ingredients to it.
    Side view of quinoa sabudana khichdi, chips and cilantro chutney with masala chai on a dark background.

    Recipe FAQs

    Is Quinoa Sabudana Khichdi healthier than Sabudana Khichdi?

    Yes certainly. Quinoa Sabudana Khichdi is super rich in protein. Quinoa being the main ingredient; we replace a lot of the carbs of sabudana with protein from the seeds.

    Is this recipe Gluten-free?

    The recipe is made with quinoa, potatoes and spices. All these ingredients are naturally gluten-free; making the recipe free from gluten too.

    Can this Quinoa Sabudana Khichdi be eaten on fasting days?

    Botanically quinoa is a seed or pseudo cereal. It is neither a legume, pulse or grain. By this concept it is something we can enjoy on fasting days. For all these years we have been having samo, buckwheat, sabudana, etc.

    Is this khichdi Vegan?

    We use ghee to temper everything and so it is not naturally Vegan. However, swap ghee for oil and it converts to a Vegan recipe.

    More Quinoa recipe to try

    • Instant Pot Spanish Quinoa
    • Instant Pot Quinoa Bisibelebath
    • quinoa patty in a plate
      Vegan Quinoa Patty
    • Quinoa Kofta in Makhani Gravy
    Close up of quinoa sabudana khichdi with green cilantro chutney and fried potato chips.
    Top view of low-carb stir fry recipe with chutney and fried potatoes.

    Quinoa Sabudana Khichdi

    Smruti
    A quick and easy stir-fry recipe, this Quinoa Sabudana Khichdi is a simple take on the traditional Maharashtrian Khichdi.
    It is great as a meal or breakfast and works really well on fasting days!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Breakfast, Side Dish
    Cuisine Fasting, Gluten-Free, Indian
    Servings 4
    Calories 383 kcal

    Ingredients
      

    • 1 cup prepared quinoa
    • 1 medium potato (peeled and cubed)
    • ¼ cup raw peanuts
    • ¼ cup peanut powder
    • 1 inch ginger (grated)
    • 2-3 green chili (minced)
    • 4-5 curry leaves
    • ¾ teaspoon black pepper powder
    • ½ teaspoon cumin powder
    • 1 teaspoon cumin seeds
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 tablespoon ghee (oil for Vegan version)
    • ¾ teaspoon lemon juice
    • 4-5 stalks cilantro

    Instructions
     

    • Heat ghee (or oil) in a pan. Once hot, add whole cumin seeds. Let them pop.
    • Next, add green chili, curry leaves and grated ginger.
    • Then add diced potatoes.
    • Cover and let them cook till they are fork tender.
    • Then add whole peanuts and let them fry for a couple of minutes.
    • Once they are crisp, bring everything together.
    • Then add cooked quinoa.
    • Next add crushed peanuts, salt, sugar, pepper powder and cumin powder.
    • Mix well.
    • Add lemon juice and cilantro and enjoy with cilantro chutney and yogurt.

    Video

    Notes

    • The recipe calls for cooked quinoa and potato. The potatoes can be boiled before hand and diced before adding to the ghee.
    • To make the quinoa sabudana khichdi Vegan, replace ghee with oil. Other ingredients are plant based and gluten-free by default.
    • This recipe is great to enjoy immediately or make it as part of meal prep. The prepared khichdi can be refrigerated for 2-3 days. Just pop it in the microwave and enjoy warm.
    • If the recipe is not for fasting days, add some diced vegetables too. They not only make the recipe colorful, but also add healthy ingredients to it.

    Nutrition

    Calories: 383kcalCarbohydrates: 43gProtein: 12gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 19mgSodium: 668mgPotassium: 631mgFiber: 7gSugar: 2gVitamin A: 124IUVitamin C: 34mgCalcium: 60mgIron: 4mg
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