Smoky Tandoori Mushroom Quinoa Bowl Recipe

About this recipe

A hearty bowl of smoky tandoori-spiced mushrooms paired with nutrient-rich quinoa, fresh veggies, and a tangy yogurt dressing.

Ingredients

• 100 g Quinoa
• 200 ml Greek Yogurt Smoothie - Mulberry
• 250 ml Lemon Juice Concentrate
• 25 g Ginger Garlic Paste
• 135 g Nut Dry Fruit Mix - Tandoori Masala
• 20 g Turmeric Powder
• 250 g Cucumber
• - Baby Tomatoes
• 100 g Coriander Leaves
• 250 ml Olive Oil
• 100 g Salt
• 200 g Sweetened Condensed Milk
• 500 g Suji
• 100 g Almonds
• - Rose Petal Jam
• 200 ml Ghee
• - Betel Leaves
• 500g Swad Double Roasted Rava 500g
• 100 G Coconut Powder
• Loose Cardamom

Instructions

1. 1. Rinse quinoa thoroughly under cold water and cook it in 2 cups of water until tender, approximately 10 minutes.
2. 2. Clean and slice the mushrooms, then marinate them with yogurt, tandoori masala, turmeric powder, ginger garlic paste, lemon juice, and salt for 15 minutes.
3. 3. Heat olive oil in a pan and add the marinated mushrooms, cooking on medium heat until they are smoky and slightly charred.
4. 4. Dice cucumber and halve cherry tomatoes, setting them aside for the bowl assembly.
5. 5. Fluff the cooked quinoa and layer it into serving bowls as the base.
6. 6. Add the cooked smoky tandoori mushrooms on top of the quinoa, evenly distributing between the bowls.
7. 7. Arrange diced cucumber and cherry tomatoes around the mushrooms for a fresh and colorful presentation.
8. 8. Garnish with freshly chopped coriander leaves for added flavor and aroma.
9. 9. Drizzle a small amount of yogurt dressing over the bowl for a tangy finish.