Quinoa Kitchari

Quinoa Kitchari


Yield  4 servings

Cooking time 30 mins

Kitchari is a very nourishing porridge made usually with Basmati rice and Mung dahl. Its versatility makes it perfect to be eaten for breakfast, lunch or dinner. An Ayurvedic staple revered by its detoxing qualities.

I like substituting Basmati rice with Quinoa. I find the lightness of Quinoa very nourishing and also easy to digest. The vegetables mentioned in the ingredients can be substituted by any other vegetable of your choice. Mung dal is the Ayurvedic lentil of choice but I like using Masoor dal (red lentils).

This recipe is balancing to ALL Doshas.


1  cup of Organic Quinoa*

1  cup Red lentils (Masoor Dahl)*

4 cups of filtered or spring Water

2 tsp extra virgin organic Olive Oil

1 tsp Turmeric powder*

½ tsp Cumin seeds

1 tbs Coriander seeds

½ tsp Fennel Seeds

1 Tbs minced Ginger root

1 tsp Thai chili, minced*

1 Taro Root, peeled and diced (optional)

1 Carrot, peeled and diced

1 cup organic Arugula or organic Spinach

1 ½ tsp Soma or Himalayan salt (real salt being the second choice)*

fresh ground Black pepper to taste

Cilantro, chopped for garnish

Lime wedges


Place the cumin, coriander and fennel seeds in a coffee grinder or magic bullet and grind them to powder.

Wash the Quinoa and lentils in a colander and allow them to drain.

Place a heavy bottom pot on the stove with the water, the lentils and Quinoa.

Bring to a boil.  When foam forms, remove with a slotted spoon and discard .

Add the ground spices, olive oil, and vegetables.

Simmer for 25 minutes or until the quinoa and the lentils are soft. You may need to add some water if the lentils look dry. I prefer my kitchari a little runny.

Add salt, cilantro and pepper and serve with a wedge of lim

Notes for other body type(s)


For Vāta digestion

This dessert in cooling and may aggravate Vāta.




For Pitta Digestion

 Avoid the use of Thai chilis


For Kapha Digestion

Reduce the salt to half, favor fresh squeezed lime to bring more flavor to your