Protein Packed Rajma Quinoa Bowl Recipe

Indian cuisine · 392 calories

Protein Packed Rajma Quinoa Bowl recipe

About this recipe

Dive into the rich flavors and nutrition of the Protein-Packed Rajma Quinoa Bowl, an Indian-inspired lunch recipe crafted for a busy day. Featuring tender rajma (kidney beans) simmered with aromatic spices and fresh vegetables, this dish is a powerhouse of flavor and nutrients. Quinoa, the superfood grain, adds a subtle nutty taste while delivering complete protein and essential amino acids. The dish is finished with a vibrant garnish of fresh coriander. This bowl is not only high in protein, but also a source of fiber, promoting sustained energy and digestive health. Easy to prepare and full of wholesome ingredients, it’s ideal for professionals on the go or anyone seeking a healthy, fulfilling lunch option. Enjoy this comforting bowl warm, and relish the perfect balance of taste and nutrition.

Ingredients

  • 500 g Whole Farm Premium Quinoa Seeds
  • 500G Rajma Kabra Regular
  • - Frozen Mixed Vegetables
  • 40 g White Onion Powder
  • 500 g Desi Tomato (Tamatar)
  • - Coriander Powder
  • 100 g Mix Seeds
  • loose Ginger
  • 100 g Garlic - Single Clove
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • - Rock Salt

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water and set it aside.
  2. 2. Soak the rajma overnight or for 8 hours, then pressure cook it until tender.
  3. 3. Heat oil in a pan and sauté chopped onion, ginger, and garlic until fragrant.
  4. 4. Add chopped tomatoes and cook until they soften and release juices.
  5. 5. Stir in Suvarna Dal Makhani Spice Mix, mixing well to coat the vegetables.
  6. 6. Add the cooked rajma to the pan and mix thoroughly, allowing the flavors to combine.
  7. 7. Meanwhile, boil water and cook quinoa until fluffy, then drain excess water.
  8. 8. Stir the frozen mixed vegetables into the rajma mixture and cook for 5 minutes.
  9. 9. Add rock salt and adjust seasoning as needed, stirring to combine.
  10. 10. Plate the cooked quinoa and top it with the flavorful rajma vegetable mix.
  11. 11. Garnish the bowl with freshly chopped coriander and serve warm.