🌿 Quinoa Kanji with Yogurt – A Modern Bowl of Ancient Comfort

Sometimes, the most healing meals are the simplest. This Quinoa Kanji with Yogurt is a soothing, gut-friendly bowl inspired by age-old Ayurvedic wisdom—light, cooling, and deeply satisfying.

Kanji, traditionally made with rice, is a staple in many Indian homes. But quinoa, with its high protein content and low glycemic index, makes a wonderful modern alternative. It brings a gentle twist while maintaining the comfort of the original dish.

Perfect for days when your digestion needs a break or your soul craves something grounding and warm.

🌾 Ingredients (Serves 2-3)

• 1 cup quinoa (any variety, rinsed well)

• 4–5 cups water (adjust for desired consistency)

• 1 cup homemade yogurt (slightly sour is okay)

• A pinch of salt (optional)

• Ghee or cold-pressed olive oil (optional, for drizzling)

• Optional toppings: roasted cumin powder, grated ginger, fresh coriander

• 1 cup chopped lattuce and cucumber

🍲 Method

1. Rinse the quinoa thoroughly under running water (this helps remove its natural bitterness).

2. In a deep pot, add quinoa and water. Bring to a boil, then simmer gently on low heat.

3. Cook until the quinoa is very soft and slightly mushy—about 25–30 minutes. Stir occasionally and add more water if needed.

4. Lightly mash the cooked quinoa to get a porridge-like texture.

5. Let it cool slightly before stirring in the yogurt. (Avoid adding yogurt when it’s too hot to preserve its probiotic benefits.)

6. Add salt if desired. A small drizzle of ghee or sesame oil enhances the flavor and grounding qualities.

🌼 Ayurvedic Benefits

• High in plant protein: Quinoa is a complete protein, making this kanji more nourishing and sustaining than traditional rice kanji.

• Easy on digestion: Cooking quinoa in ample water breaks it down, making it gentle for the digestive system.

• Gut-friendly: Yogurt introduces healthy bacteria, supporting digestion and immunity.

• Cooling & calming: Ideal for hot weather or pitta imbalances.

• Balances vata and pitta doshas. For kapha or cold seasons, add warming spices like black pepper or dry ginger.

🌸 My Touch

When I first swapped quinoa into our traditional kanji, I was unsure if it would hold the same comfort. But to my surprise, the slightly nutty flavor and delicate texture blended beautifully with yogurt and ghee. Now, it’s one of our go-to meals when we need to pause, reset, and nourish.

My daughter enjoys it with a bit of cumin powder and a spoonful of ghee—while I savor it slowly, reminding myself that simple food is sacred.

🌱 Optional Additions

• Add soft-cooked moong dal for extra protein.

• Sprinkle toasted seeds like flax or sunflower for texture and nutrition

Join me on the nurtition journey through the self paced course “Nurish and Thrive with wisdom of Ayurveda“