Popular South Indian accompaniment made with all super foods. Watch this video to find out how to make this recipe.BEETROOT QUINOA PACHADIIngredients3-4 tablespoons beetroot puree¼ cup quinoa1 cup yogurtSalt to taste½ tablespoon + 1 teaspoons oil¼ cup scraped fresh coconut1 green chillies, finely chopped½ inch ginger, finely chopped2 dried red chillies½ teaspoon mustard seeds4-5 curry leavesMethod1. Heat a small deep non-stick pan. Add quinoa, 1 cup water and salt and mix. Add 1 teaspoon oil, mix and bring the mixture to boil. Cover and cook till quinoa is done. Transfer in a bowl and refrigerate it.2. Coarsely grind together coconut, green chillies and ginger. 3. Take yogurt in another bowl and whisk. Add ground coconut mixture and whisk. Add beetroot puree and whisk well. 4. Add salt to yogurt mixture and whisk. Add cooked quinoa and whisk well. Transfer on a shallow serving plate.5. To prepare tempering, heat remaining oil in a tempering pan. 6. Roughly cut dried red chillies using a pair of scissors.7. Add mustard seeds to hot oil and let it sputter. Add curry leaves and let it crackle. Add dried red chillies and swirl the pan for few seconds. 8. Pour the tempering over the beetroot yogurt mixture and serve.Click to Subscribe: http://bit.ly/1h0pGXfCookware by : http://www.wonderchef.inFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor