Yogurt Quinoa

Quinoa, the "mother grain," has a protein value that is extremely high (12-18%) and the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa is easy to digest and naturally contains no gluten. It is also a good source of dietary fiber, phosphorous, magnesium, and iron. I try to use Quinoa as part of our meal at least once a week.
IngredientsCooked Quinoa – 1 cup
Low fat Milk - 1 cup Yogurt – 1/2 cup(if you prefer yogurt for whole portion(in place of milk) use fresh non sour yogurt 1 1/2 cup)Grated  Vegetables – 1/2 cup(Cucumber, Carrot)Grapes – 1/4 cup Chopped Coriander– 2 teaspoonSalt – 1 tsp or to taste
Oil - 1/2 teaspoonMustard seeds – 1/4 teaspoonAsafoetida powder – pinchChopped Curry leaves – 1 teaspoonGrated ginger – 1/2 teaspoonChopped green chili – 1 teaspoon
1) Soak, rinse, cook quinoa (1 cup needs 2 cups of water) and set it aside to cool.2) Boil milk and let it cool2) Add milk, yogurt, chopped vegetables, grapes, chopped Coriander, salt to the cooked quinoa and combine thoroughly.3) Heat oil in a small pan and add mustard seeds, once they stop spluttering, add asafoetida powder, green chilli, grated ginger and curry leaves. Once the green chilli slightly changes color, remove it and add it to the quinoa mix.