Continuing with our series on Monsoon Menu For Kids , here is a warm hearty wholesome soup for the kiddos – Quinoa Pumpkin Soup with Rajma .
A porridge / Daliya like preparation with Quinoa is perfect for pleasant monsoon evening to feel cuddled and comfy .
Indian Pumpkin adds to the deliciousness of the soup along side its innumerable health benefits and doesn’t leave you bothered for the veggie intake for the meal.
Rajma or red Kidney beans / Rajma add taste and enhance the nutritive qualities of this warm broth .
Looking for ways to introduce quinoa to your kids diet , I suggest give this recipe a go .
Quinoa (pronounced Keen-wah) is high in protein , fibre , antioxidants and one of the few plant sources which has all the essential amino acids . It is also gluten free . Quinoa has also been called the ‘mother of grains’ or ‘gold of Incas’. Though technically it’s a seed and not a grain .
I have used white saponin free organic quinoa for the recipe. Quinoa triples in volume after cooking and takes approximately 20 minutes to be perfectly cooked – delicate and fluffy .
For individuals looking for a vegan / dairy free / gluten free delight which is nutrition dense as well , this dish is for you .
Don’t be discouraged by the appearance , it is very difficult to make a porridge like dish , beautiful to look at . But this definitely fits in the trending hashtag #UglyDelicious.
Quinoa Pumpkin Soup with Red kidney beans (Rajma) | Monsoon Menu For Kids | Main Course |
Prep Time: 30 minutes
Cooking Time : 30 minutes
Yield : 3 child sized servings
1 tbsp oil
1 onion – finely chopped
1 tsp chopped garlic
1 tsp cumin seeds / jeera
1/2 cup peeled and diced Indian pumpkin/Sitaphal
1 tsp coriander powder
1.5 tsp cumin powder / jeera powder
Salt to taste
A pinch of Turmeric powder
1/3 cup Quinoa
1/2 cup Rajma/ Red kidney beans -soaked overnight , then boiled and cooked well. Preserve the water in it was boiled .
2 bay leaves
1 cup water + more as per required consistency
A handful of chopped coriander leaves
Juice of 1 lemon
Take oil in a deep heavy bottomed pan, heat it on medium flame.
Once oil is hot , add chopped jeera followed by chopped onion and garlic .
Cook it with occasional stirring till onions are translucent .
Add thickly chopped pumpkin to the pan , followed by coriander (dhaniya) powder , cumin (jeera ) powder , salt and turmeric powder.
Cook for 3-4 min with occasional stirring.
Add 1/3 cup quinoa to the pan and 1 cup water .
Bring the water to a boil. Cook for 5 minutes.
Add boiled Rajma/Red Kidney beans (1/2 cup uncooked) , 2 bay leaves and the water in which rajma were boiled to the soup.
Cook with lid on for 20-25 minutes .
Stir in between and add water if required .
Once the quinoa is cooked , garnish with coriander leavers and add lemon juice before serving
Enjoy the warm hearty soup in the amazing monsoon this season .
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