Spiced Rajma And Quinoa Bowl Recipe

About this recipe

The Spiced Rajma and Quinoa Bowl is a delightful blend of hearty kidney beans and fluffy quinoa, bringing together the best of Indian flavors with vibrant spices. Perfect for dinner, this meal balances nutrition and taste with 29g of protein and fiber-rich ingredients to support muscle recovery and digestion. Cooking this dish is an immersive experience, from sautéing aromatic spices to simmering tender rajma. Serve it as a wholesome family meal or a high-protein option for gym days. Garnished with fresh coriander, it’s a comforting and satisfying choice to end your day on a flavorful note.

Ingredients

• 500 g Whole Farm Premium Quinoa Seeds
• 500G Rajma Kabra Regular
• 500 g Desi Tomato (Tamatar)
• - Onion-250 Gms
• - Coriander Powder
• 100 g Catch Ginger Paste
• 100 g Catch Garlic Paste
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse quinoa thoroughly under running water to remove bitterness.
2. 2. Cook the quinoa in 300 ml of water over medium heat until fluffy, approximately 15 minutes.
3. 3. Soak rajma overnight, then pressure cook with sufficient water until soft, about 20 minutes.
4. 4. Heat oil in a pan and sauté chopped onions until golden brown.
5. 5. Add ginger paste, garlic paste, and chopped tomatoes to the pan, cooking until the tomatoes soften.
6. 6. Stir in turmeric, cumin, coriander, and chili powders, blending well with the tomato mixture.
7. 7. Add the cooked rajma to the pan, mixing thoroughly with the spice base.
8. 8. Allow the rajma to simmer for 10 minutes, adjusting salt as needed.
9. 9. Serve the spiced rajma over the fluffy quinoa in bowls.
10. 10. Garnish with chopped fresh coriander for added flavor.