Fresh Mixed Veggie and Fruit Yogurt Quinoa

Day 1:

1 Tsp Oil
1/2 Tsp Mustard Seeds

1/2 Tsp Cumin Seeds
2 Tsp Urad Dal
2 Tsp Yellow Split Peas

1 Tbsp Grated Ginger
6 Red Chilies, break
5 Green Chilies, Chopped into Lengthwise 2 pieces
11 Curry Leaves

1 1/2 Tsp Salt
1/8 Tsp Cardamom Powder

2 Boxes of 2 lb Plain Non-Fat Yogurt

Heat Oil in a heated pan, add Mustard Seeds, when it splutters, add Cumin Seeds, Urad Dal, Yellow Split Peas and fry till the color of the dal changes.

Add Red Chilies, Green Chilies, Ginger and Curry Leaves, fry till the chilies are fried.

Let it cool. DO NOT add hot items to the yogurt.

Once the fried items are cooled, add it to Yogurt. Add Salt and Cardamom Powder and mix it.

Keep it in the fridge for 1 day.

Day 2:

2 Cups Quinoa
4 Cups Water
1/2 Tbsp Salt
4 Tbsp Ground Flax Seed Meal

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and Ground Flax Seed Meal and allow it to cook for 15 minutes. Allow it to cool.

Yields 6 cups of cooked quinoa.

Filter the yogurt.

Add the cooked Quinoa to the Yogurt.

25 Seedless Green or Black Grapes
1/4 Carrot, Grated
1/4 Cup Cucumber, Finely Chopped
1 Cup Mango, Chopped (Taste the Mango, before adding, add it only if the mango tastes awesome)
1/4 Cup Cashew Nuts, Dry Fried
1 Tbsp Cilantro, Finely Chopped

Add Grapes, Carrot, Cucumber, Mango, Cashew Nuts and Cilantro to the Curd and Quinoa.

Keep it in the fridge for 1 more day.

Day 3:

Serve the fabulous Yogurt Quinoa.

Taste Note: Tastes Good.

Yields: 11 and 1/2 Cups