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Healing Quinoa Kichari

Kichari is a healing porridge that's ideal for healing the digestive system. This recipe trades the classic recipe of beans and rice for quinoa.


  • 1/2 cup whole green mung beans, soaked 10-12 hours

  • 1/2 cup quinoa, soaked 10-12 hours

  • 2 tbsp ghee or virgin coconut oil

  • 2 tsp cumin seeds

  • 1 tsp turmeric

  • 3 ½ cups of water

  • ½ tsp fine sea salt

  • ½ tsp ground black pepper, more for garnish

  • Handful of cilantro, chopped

  • Lemon wedges, for serving


  • 1-2 cups vegetables, chopped into 3/4-inch pieces.


1. Cover and soak quinoa and mung beans in filtered water for 10-12 hours. Rinse, drain, and set aside.

2. In a medium-large, heavy-bottomed saucepan, add in the oil of your choice and cumin seeds. Bring to medium heat and let toast until just fragrant and cumin seeds start to pop. Add in turmeric and toast for a few more seconds.

3. Add in rinsed quinoa and mung beans, filtered water, sea salt, and black pepper. Then let simmer, covered, for roughly 40 minutes. If the mixture seems too thick, add a splash more water.

4.If incorporating vegetables, you can want to add slower cooking vegetables at the 20 minute mark ( e.g. cauliflower, sweet potato, carrot, butternut squash, etc.) with extra water, while softer vegetables (e.g. zucchini, leafy greens) can be added 5-10 minutes before kitchari is finished. 

5. When ready to serve, top each bowl with finely chopped cilantro, a good squeeze of lemon juice, and more black pepper. I also tend to top with a swirl of extra ghee, sesame seeds, scallions, and/or a side of steamed greens.


Recipe inspired by One Green Planet.

About the Author

Briya (Rachel) Freeman is a facilitator specialized in meditation, ayurveda and modern

spirituality. She is passionate about exploring the potentials of human consciousness in a way that respects, unites and transcends global culture and tradition.

Briya is a long-term student of Berdhanya Swami Tierra, a female mystic and shaman of South American origin. She also holds studies in ayurveda at Anjali School of Ayurveda (Kerala, India) and a Bachelor’s degree in Commerce from the University of Ottawa.

Briya is based in Ottawa, Canada and can be reached at

1 Comment

Does the above recipe have good qualities for all doshas?

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