Golden Turmeric Quinoa And Spiced Veggie Bowl Recipe

Indian cuisine · 391 calories

Golden Turmeric Quinoa and Spiced Veggie Bowl recipe

About this recipe

Golden Turmeric Quinoa and Spiced Veggie Bowl is a perfect lunch option packed with protein, vibrant Indian spices, and nutritious quinoa. This dish is inspired by the bold flavors of Indian cuisine, featuring fresh turmeric for its anti-inflammatory properties and quinoa as a base for energy and essential nutrients. The mixed vegetables are lightly sautéed with ginger powder and Suhaana Dal Makhani Spice Mix, creating a harmonious blend of flavors. Preparing this meal is a breeze with minimal prep and a quick cooking time, making it ideal for busy weekdays or gym meal prep. Serve it warm for a comforting and satisfying experience that will leave you energized for the rest of your day.

Ingredients

  • 20 g Turmeric Powder
  • 500 g Whole Farm Premium Quinoa Seeds
  • - Frozen Mixed Vegetables
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 100 ml Oleev Olivana Natural Olive Oil (Bottle)
  • - Ginger Powder
  • 100 g Mix Seeds
  • - Coriander Powder

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
  2. 2. In a medium pot, bring 360ml of water to a boil and add the quinoa along with 5g of salt.
  3. 3. Lower the heat to medium and let the quinoa simmer until it absorbs all the water, approximately 15 minutes.
  4. 4. Heat 15ml of olive oil in a large pan over medium heat and add the frozen mixed vegetables.
  5. 5. Stir the vegetables for 5 minutes until they soften but remain slightly crisp.
  6. 6. Grate the fresh turmeric directly into the pan and sprinkle the ginger powder evenly over the vegetables.
  7. 7. Add 10g of Suhaana Dal Makhani Spice Mix and mix well to coat the vegetables with flavors.
  8. 8. Combine the cooked quinoa with the spiced vegetables in the pan and stir gently until evenly mixed.
  9. 9. Allow the mixture to cook for another 3 minutes to blend the flavors together.
  10. 10. Remove from heat and let the dish rest for 2 minutes before serving.
  11. 11. Serve warm in bowls, garnished with fresh coriander if desired.