Asafoetida Infused Quinoa Bowl Recipe Kit Recipe

About this recipe

Discover the unique flavors of our Asafoetida Infused Quinoa Bowl Recipe Kit, a wholesome and aromatic dish that’s perfect for a nutritious meal. This kit combines fluffy quinoa infused with asafoetida (hing) and kala namak, paired with fresh ingredients like tomatoes, green peppers, spinach, and creamy avocado. Quick and easy to prepare, this bowl is packed with vibrant flavors and essential nutrients, making it a great choice for a healthy lunch or dinner. Elevate your cooking experience with this delightful recipe. Order Now on the AnyFeast website or app and enjoy a flavorful, hassle-free meal! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 250 g Carrot
• - Bell Peppers
• 250 g French Beans
• 100 g Lemon
• 50 g Asafoetida Powder
• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 kg Quinoa
• 100 Ml Gowardhan Ghee
• 200 g Table Salt
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 Ml Champion Oil

Instructions

1. 1. Rinse 1 cup of quinoa thoroughly under cold running water to remove any bitterness.
2. 2. In a medium-sized pot, heat 1 tablespoon of ghee or oil over medium heat.
3. 3. Add 1/2 teaspoon of asafoetida (hing) to the hot ghee and sauté for 10-15 seconds until fragrant.
4. 4. Add the rinsed quinoa to the pot and toast it for 2-3 minutes, stirring occasionally.
5. 5. Pour in 2 cups of water and add 1/2 teaspoon of salt. Stir well to combine.
6. 6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
7. 7. While the quinoa is cooking, prepare the vegetables. Finely chop 1 medium carrot, 1/2 cup green beans, 1/2 cup bell peppers, and 1/4 cup cabbage.
8. 8. Heat 1 tablespoon of oil in a pan over medium heat. Add 1/2 teaspoon of cumin seeds and let them splutter.
9. 9. Add the chopped vegetables to the pan and sauté for 5-7 minutes until they are tender but still crisp.
10. 10. Season the vegetables with 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste. Mix well and cook for another 2 minutes.
11. 11. Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl.
12. 12. Add the sautéed vegetables to the quinoa and gently toss to combine.
13. 13. For added flavor, squeeze the juice of 1/2 lemon over the quinoa mixture and mix well.
14. 14. Garnish with freshly chopped coriander leaves and serve warm.
15. 15. Optionally, you can add a dollop of yogurt or a side of pickle to enhance the taste.