Golden Vegan Quinoa Bowl Recipe

About this recipe

A vibrant and hearty vegan dinner featuring turmeric-infused quinoa, chickpeas, and fresh vegetables. This one-pot dish is packed with flavor and nutrients, perfect for a satisfying evening meal.

Ingredients

• 25 g Parsley
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 125 g Red Bell Pepper
• 1 pack (400 g) Amayu Quinoa Seeds
• 200 g Soaked Chole
• 400 g Pastazara Finely Chopped Tomatoes
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• - Vegetable Stock Cubes
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat.
2. 2. Add 2 minced garlic cloves and 1 diced red bell pepper to the pan. Cook for about 1 minute until fragrant.
3. 3. Stir in 1 cup of quinoa, 1 1/4 cups of vegetable broth, 19 oz of soaked chole, tomatoes, 1 cup of diced bell pepper, and 1 tablespoon of turmeric. Mix well.
4. 4. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 25-30 minutes, or until the quinoa has absorbed all the liquid.
5. 5. Remove the pan from heat and stir in 1/3 cup of chopped fresh parsley and 3 teaspoons of lemon juice. Adjust lemon juice to taste.
6. 6. Season with salt to taste, if desired, and garnish with parsley before serving.
7. 7. Serve warm and enjoy as is, or add optional vegan toppings like plant-based yogurt or vegan cheese for extra richness.