Spiced Lentil And Quinoa Breakfast Bowl Recipe

About this recipe

The Spiced Lentil and Quinoa Breakfast Bowl is a delightful way to kickstart your day with bold flavors and satisfying nutrition. Featuring red lentils and quinoa, this recipe is infused with the warmth of Indian spices like turmeric and garam masala, complemented by the tang of fresh lemon juice and the herbal notes of coriander leaves. The lentils and quinoa make this dish a powerhouse of protein and fiber, perfect for supporting muscle recovery while keeping you full and energized. Preparing this dish is straightforward and quick, with all ingredients simmered to tender perfection in a single pan. Serve this vibrant and comforting meal warm, ideal for a post-workout breakfast or a weekend brunch. Each spoonful is a testament to the rich and diverse flavors of Indian cuisine, making it a repeatable favorite in your meal plan.

Ingredients

• - MASOOR DAL SPECIAL 500GM
• 500 g Whole Farm Premium Quinoa Seeds
• 500 g Desi Tomato (Tamatar)
• - Onion-250 Gms
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 250 ml Keya Lemon Juice

Instructions

1. 1. Rinse the red lentils and quinoa under running water until the water runs clear.
2. 2. Heat the vegetable oil in a pan over medium heat and add cumin seeds; sauté until aromatic.
3. 3. Finely chop the onions, tomatoes, garlic, and green chili, then add them to the pan.
4. 4. Stir and cook the vegetables for about 5 minutes until softened and fragrant.
5. 5. Add turmeric powder, garam masala, and salt, stirring to evenly coat the vegetables and spices.
6. 6. Add the rinsed lentils and quinoa to the pan and mix well to combine with the spiced vegetable base.
7. 7. Pour water into the pan, bring to a boil, then reduce the heat to simmer for 20 minutes.
8. 8. Stir occasionally and check the texture; cook until the lentils and quinoa are tender and the water is absorbed.
9. 9. Chop fresh coriander leaves finely and add them to the dish for a burst of freshness.
10. 10. Squeeze lemon juice over the prepared bowl to enhance the flavors further.
11. 11. Serve warm in bowls, garnished with extra fresh coriander leaves for a vibrant finish.