Yogurt Quinoa

A delicious breakfast or meal recipe, Yogurt Quinoa is a great low carb recipe. Minimal ingredients, comes together in under 10 minutes and always super flavorful.

Gut friendly, low carb and full of fun textures and flavors; this is a great substitute for Yogurt Rice.

Quinoa is such a versatile ingredient. From using it as a source of protein in salads and mains to making a crisp topping for soups or in salads it works so well. Plus, this Instant Pot Quinoa is a great side for curries or dals. And a great main dish like this Spanish Quinoa, Quinoa Khichdi, Kimchi Fried Quinoa and Quinoa Sabudana Khichdi.

It is a great ingredient to have ready in the refrigerator. I like to whip some quinoa and have it ready to go into all the dishes. And that way you have a protein rich, low carb variation to every rice dish too.

Jump to:

• What is Yogurt Quinoa
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Serving and Storage
• Expert Tips and Notes
• Recipe FAQs
• More Quinoa Recipes
• Yogurt Quinoa

What is Yogurt Quinoa

Yogurt Quinoa is a mix of plain yogurt, quinoa, vegetables and a crunchy tempering. It is an amazing side for any meal, a breakfast recipe or a complete recipe in itself.

This low carb variation of Yogurt Rice is easy to put together. Plus, healthy, great for the gut and so versatile. It can be made in so many ways and this is by far the combination that works the best for us.

This is a South Indian recipe that is modified to include quinoa. It pairs wonderfully with all kinds of stir fries or just pickle. Plus, it is great as is; without any side too.

Why this recipe works

• This recipe is great for the gut with the amount of yogurt that goes in. Plus, some vegetables for crunch and quinoa for protein. Together these ingredients make this a good for you recipe.
• However, the recipe is super versatile to make with rice, millets or even couscous. It works well with all these and more. And we can add more add-ins like onions, peppers and pomegranate arils to the recipe.
• While this recipe is best enjoyed fresh when made, it can be refrigerated for a day or two. The risk of it turning sour is high but adding some milk does help it from not turning sour.
• This yogurt quinoa is a great breakfast recipe that doubles well as a side or meal. It can be served with stir fried vegetables or pickle.
• A great recipe for lunchbox, this one can be enjoyed at room temperature. Thus, it is great to take along for lunch.

Ingredients and Substitutions

• Quinoa: For this recipe we start with cooked quinoa. Fresh quinoa or leftover works for the recipe. It does have to be at room temperature or cooler to ensure the yogurt does not split. Taste the salt in the cooked quinoa before adding more. I like to use this Instant Pot Quinoa recipe to prepare it.
• Yogurt: The most important ingredient in the recipe besides quinoa is the yogurt. Regular plain yogurt is the best to use. Greek yogurt is generally very thick for the recipe and needs a lot of water. I like to use this Instant Pot Yogurt recipe to make mine.
• Vegetables: Shredded vegetables are great for the recipe. They add a lot of texture, flavor and taste to the yogurt quinoa. I like to add cucumber, carrots and ginger. Adding some onions works too.
• Tempering Ingredients: We temper the yogurt quinoa with a few ingredients in oil. This includes mustard seeds, asafetida, cumin seeds, urad dal, dried red chili, green chili and curry leaves. This step is optional but highly recommended.
• Toppings: We top the prepared yogurt quinoa with cilantro and some more shredded cucumber and carrots. Adding some pomegranate arils is a great idea too.

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

How to make this recipe

1- In a bowl add cooked quinoa and yogurt.

2- Add shredded cucumber, carrots, ginger and salt.

3- In a pan heat oil. Once hot add mustard seeds and urad dal and let them pop.

4- Then add cumin seeds, asafetida, green and red chili. Let the seeds pop.

5- Add the curry leaves and turn down the flame.

6- Transfer half the tempering into the yogurt quinoa.

7- Mix everything well.

8- Add the remaining tempering, some more shredded vegetables and cilantro on top and serve.

Serving and Storage

Yogurt quinoa is best at room temperature or chilled. It can be served straight after making.

It can be kept in the refrigerator for 1-2 days. If refrigerated, enjoy it chilled or let it come to room temperature before serving. Do not heat on the stove or microwave else the yogurt is likely to curdle.

Yogurt Quinoa is not the best to freeze. It does not thaw very well and does not taste the same either.

This is great with potato stir fry, other vegetables or with some lemon pickle. However, it tastes great by itself too.

Expert Tips and Notes

• This recipe is great with white quinoa like this recipe or with a a tricolor blend of quinoa too. Moreover, it works with white rice, brown rice, millets or couscous too.
• The quinoa in this recipe can be cooked slightly more to make the recipe creamy and delicious. And for the same reason freshly made quinoa generally gives a better result than leftover quinoa.
• Use only plain yogurt for the recipe. Also ensure it is not sour else the recipe will be super sour.
• To make the recipe Vegan, replace regular yogurt with non-dairy one. Almond, coconut or even peanut milk yogurt works great.
• Add more or less vegetables as you like. It can be made without any vegetables or with some more vegetables like onions, cabbage, peppers etc.
• Adjust the spice level of the recipe by changing the amount of ginger chili paste in the recipe.

Recipe FAQs

More Quinoa Recipes

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