Quinoa Tomato Baath with Oven Roasted Taro

I have been trying to eat whole grains as much as possible these days, especially since I have learnt that I am pre-diabetic. One of the saddest things about this has been to give up on white rice, coss I thought that is close to impossible for me. But once I have adapted this lifestyle change, I see how easy it is and tasty too. I eat brown rice instead of white, and also eat bulgur wheat and quinoa in place of rice. For making idlis and dosas I have substituted whole wheat, ragi, cornmeal and bulgur very successfully. This quinoa tomato bhath is one of the most satisfying lunch I had which I can proudly say I will choose even if there was a rice version available. I paired this with a quick and easy Oven roasted Taro, which ended up as a perfect side dish.


2 cups quinoa
1 medium onion sliced
3 tomatoes chopped
1 tsp tomato paste(optional)
6 greeen chillies, slit
2 tsp chopped ginger
2 tsp chopped garlic
1 tbsp canola oil
1 tsp mustard seeds
1/2 tsp turmeric
salt to taste

Heat the oil in a pan/pressure cooker over medium high heat. Add the mustard. Let it pop in the oil. Add the garlic and ginger and cook for a couple of minutes. Add the green chillies and onions. Let it soften and add the chopped tomatoes. Let the tomatoes become saucy and cook until the oil seperates. Add the salt, turmeric and tomato paste. Add the rinsed quinoa and 4 cups of water. Cover and let cook until most of the water evaporates. Let it sit for atleast 5 minutes, covered. Fluff with a fork. Serve sprinkled with chopped cilantro for garnish.


6-8 medium taro(seppankizhangu)
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp garam masala
1 tbsp cornstarch
1 tbsp gram flour/besan
1 tbsp rice flour
3/4 tsp salt, or to taste
non stick cooking spray


Place the taro with enough water to cover in a saucepan and bring it to a boil. Let cook until it is cooked, but not fork tender. Drain and let cool. Peel the skin of the taro and slice into 1/2 inch thick slices.The slices should be firm and not soft/mushy, only then the masala will adhere to the taro.

In a small plate, mix all the masalas together – turmeric powder, salt, chilli powder, garam masala, cornstarch, besan and rice flour. Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with the non stick cooking spray.

Place the sliced taro on the baking sheet and spray generously with the non stick spray. Turn over and spray to coat both sides. Now take the cooking spray taro slices one by one and coat with the spice mixture. Line up the slices and spray again. Place in the preheated oven and roast for 15 minutes. Mist again with non stick cooking spray again, flip and cook the other side for another 10 minutes, or until golden and roasted.

Serve as an appetizer or a side dish for rice, pulav.

Verdict: The quinoa tomato baath was something that I never missed the rice in, perfectly spiced and tangy the quinoa went perfectly with the crunchy roasted taro. For something that was a low fat version, the taro was roasted perfectly and made a great combination with the tomato quinoa. If you are struggling with finding low fat, whole grain meal ideas, this one is for you. 🙂

Sending these to the ‘Health is Wealth’ event and also to ‘Lets cook – Hibernative foods’.

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    • Denny

      I’ve made it by coating it in oil(2 tbsp), and that came out as crispy as you would get on stovetop. The cooking spray is crispy, when warm, but gets a bit soft on cooling. Still has a crust, but it is not as crispy as on stovetop.

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