Flavorsome Tandoori Veggie Quinoa Recipe

About this recipe

Flavorsome Tandoori Veggie Quinoa is a delightful breakfast dish that combines the bold flavors of tandoori spices with the light, fluffy texture of quinoa and a medley of fresh vegetables. This recipe strikes a perfect balance between taste and nutrition, offering a satisfying meal that is rich in fiber and protein while being low in calories. Perfect for an active lifestyle and weight-loss goals, the dish features a vibrant mix of bell peppers, zucchini, and spinach, coated in a lightly spiced tandoori marinade. Served warm, it pairs beautifully with a side of cooling yogurt or fresh mint chutney.

Ingredients

• 100 g Quinoa
• 250 g Spinach
• 1 kg Bell Peppers
• 200 g Dahi
• - Tandoori Seasoning 50g
• 52 g Paprika Powder
• - Olive Oil
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Jeera Powder
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 20 g Turmeric Powder
• 2 pcs Zucchini

Instructions

1. 1. Rinse the quinoa thoroughly under cold water, then cook it in a pot with a 2:1 ratio of water to quinoa over medium heat until tender, about 15 minutes. Fluff with a fork and set aside.
2. 2. In a large mixing bowl, combine Greek yogurt, tandoori masala, turmeric powder, cumin powder, coriander powder, paprika, lemon juice, and salt. Stir until a smooth marinade forms.
3. 3. Add the diced bell peppers, zucchini, and tomatoes to the marinade, tossing gently to coat the vegetables evenly.
4. 4. Heat olive oil in a large skillet over medium heat. Add the marinated vegetables and sauté for 5-7 minutes until tender and slightly charred.
5. 5. Stir in the cooked quinoa and spinach leaves into the skillet with the vegetables. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. 6. Serve warm, garnished with fresh coriander leaves, and pair with a side of yogurt or mint chutney for added freshness.