Tandoori Spiced Quinoa Bowl Recipe

About this recipe

A flavorful bowl of tandoori-spiced quinoa, roasted vegetables, and crispy chickpeas bursting with Indian spices and textures.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 500 G Jack'S Cauliflower Florets
• 1 Kg Carrots - 1kg
• 1 piece Yellow Bell Pepper
• 380G Fage Fruits Coconut
• 100G Rajah Tandoori Masala 100G
• - PLJ Lemon Juice Original Sharp 500ml
• 100 g Wijaya Coriander Seeds 100G
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 450G Onken Natural Set Yogurt
• 400G Whole Chickpeas In Water
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• - Mccormick Cumin Powder
• - Tata Salt

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove bitterness, then cook in boiling water for 12 minutes and set aside.
2. 2. Preheat the oven to 200°C and line a baking tray with parchment paper.
3. 3. In a bowl, toss cauliflower, carrots, and bell pepper with olive oil, tandoori masala, turmeric, coriander, cumin, salt, and black pepper until evenly coated.
4. 4. Spread the vegetables on the baking tray and roast in the oven for 20 minutes, turning halfway through for even cooking.
5. 5. Pat dry cooked chickpeas and toss them with olive oil and a pinch of tandoori masala, then roast them on a separate tray for 15 minutes until crispy.
6. 6. Mix coconut yogurt with lemon juice and a pinch of salt, whisking until smooth to create a tangy dressing.
7. 7. Fluff the cooked quinoa with a fork and divide it equally between two bowls as the base.
8. 8. Arrange roasted vegetables and crispy chickpeas over the quinoa in an appealing layout.
9. 9. Drizzle the tangy coconut yogurt dressing generously over the quinoa and toppings.
10. 10. Garnish with freshly chopped cilantro leaves and serve immediately.