Tangy Tamarind Quinoa Bowl Recipe

About this recipe

A vibrant and tangy quinoa bowl infused with tamarind, aromatic spices, and sautéed vegetables, perfect for a hearty and nutritious lunch.

Ingredients

• 100 g Quinoa
• - Coconut Oil
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 250 g Carrot
• 1 piece Yellow Bell Pepper
• 500 g Onion
• 100 g Coriander Leaves
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the quinoa under running water and soak it for 10 minutes in a bowl.
2. 2. Heat coconut oil in a pan and add mustard seeds until they crackle.
3. 3. Add curry leaves, turmeric, and red chili powder, stirring for 30 seconds.
4. 4. Add sliced onions and sauté until golden brown, about 3 minutes.
5. 5. Add diced carrot and chopped capsicum, cooking for 5 minutes until softened.
6. 6. Mix in boiled chickpeas and tamarind pulp, stirring to combine well.
7. 7. Add quinoa and water to the pan, seasoning with salt and stirring thoroughly.
8. 8. Cover the pan and cook on medium heat for 15 minutes until quinoa is fluffy.
9. 9. Remove the lid and stir gently to mix all ingredients evenly.
10. 10. Garnish with fresh coriander leaves and serve warm in bowls.