This nutritious and allergy friendly dish is a contribution by one of Allergy Foodie’s readers, Veena. Thanks Veena – it constantly amazes me how moms of kids with food allergies constantly innovate to make life better for their kids. The tip about overcoming the overpowering flavor of quinoa is a sure winner…
“The strong flavor of quinoa flour can be masked by adding fried black lentil powder(fry the powder either in the pan or in the microwave for about 5 min stirring every 2 min) or by adding rice flour to the quinoa.”
Veena says that her son loves this dish and I am sure many of our kids will too 
Ingredients:
1 cup rice
1 tablespoon quinoa grain
3/4 tsp cumin seeds
3/4 tsp pepper
1/4″ ginger root- grated
salt to taste
any allowed dairy-free, soy-free margarine or oil
2 tablespoons of black lentil (also called matpe bean flour or urad flour)
Method:
- Fry cumin seeds, pepper and grated ginger in oil/margarine.
- Add these to rice and quinoa.
- Add 3 cups of water. The rice/quinoa mixture can now be cooked either in the pressure cooker or in the rice cooker.
- Once done, add the fried black lentil/matpe bean powder and salt to taste.
Tips:
- The rice and quinoa mixture can also be cooked on direct flame in a heavy bottomed pan on low flame. Stir the mixture every 5 minutes to ensure that it does not stick to the bottom. Turn off the flame when all the moisture has evaporated.
- To increase nutrition substitute replace part of the water (about 1/2 cup) with coconut milk.
- Add 1/2 cup of mixed cut vegetables – carrots, beans, cauliflower, broccoli, onions, green pepper, corn, potato.
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