Quinoa And Mixed Vegetable Tikka Bowl Recipe

Indian cuisine · 267 calories

Quinoa and Mixed Vegetable Tikka Bowl recipe

About this recipe

Elevate your dinner game with a Quinoa and Mixed Vegetable Tikka Bowl, a vibrant and healthy Indian-inspired dish that's perfect for any occasion. Packed with protein from quinoa and brimming with spiced vegetables, this bowl is both satisfying and nutritious. The coconut milk adds a creamy richness, making it dairy-free and allergy-friendly. With bold flavors from garam masala and fresh turmeric, this dish is a celebration of classic Delhi-style spices. Ready in just 35 minutes, it's perfect for a quick weeknight meal or meal prep for gym days. Serve hot, garnished with fresh coriander, and enjoy a wholesome, flavorful dinner.

Ingredients

  • 500 g Whole Farm Premium Quinoa Seeds
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • 100 g Garlic - Single Clove
  • - Ginger Powder
  • 1 pack (500 ml) Sid'S Farm Tested High Protein Toned Milk - No Antibiotics | No Hormones | No Preservatives
  • - Buknu | Ancient Herbal Spice Blend | Ayurvedic Digestive & Natural Tonic | Traditional North Indian Powder | Rare & Powerful
  • 200 ml Mustard Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove bitterness.
  2. 2. In a saucepan, bring 250ml water to a boil and add the rinsed quinoa along with a pinch of salt.
  3. 3. Lower the heat to medium, cover the pan, and simmer the quinoa for about 15 minutes until the water is absorbed.
  4. 4. Heat 15ml oil in a large pan and add minced garlic and ginger powder, sautéing until aromatic.
  5. 5. Add the frozen mixed vegetables to the pan and stir for 3-4 minutes until they start to soften.
  6. 6. Mix in the garam masala, Buknu spice blend, and grated fresh turmeric, cooking for another 3 minutes.
  7. 7. Pour in the coconut milk and stir well to coat the vegetables evenly, simmering for 5 minutes.
  8. 8. Fluff the cooked quinoa with a fork and divide it evenly between two serving bowls.
  9. 9. Spoon the spiced vegetable mixture over the quinoa in each bowl, ensuring even distribution.
  10. 10. Garnish with freshly chopped coriander leaves for a burst of color and flavor.