quinoa recipes

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QUINOA And LENTILS Recipe | HIGH PROTEIN Vegetarian And Vegan Meal Ideas

QUINOA And LENTILS Recipe | HIGH PROTEIN Vegetarian And Vegan Meal Ideas

???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas

???? Let me know if you enjoyed my vegan quinoa and lentil recipe

▶️ RECIPE INGREDIENTS: (3 to 4 servings)

???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water

???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)

???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic – finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)

???? To Garnish:
1/2 Cup / 65g Red Onion – chopped
1/2 Cup / 25g Parsley – chopped
1/4 Cup / 5g Mint OR TO TASTE – chopped
1/2 Teaspoon Ground Black Pepper or to taste

▶️ METHOD:

Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.

✅ ????Cooking time of the lentils depends on it’s quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.

Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.

To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it’s slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT’S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON’T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.

✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.

Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.

✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.

Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.

Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days

▶️ IMPORTANT NOTES:

???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste

???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED

???? Cooking time of lentils depends on it’s quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY

???? DON’T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer

****

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator????
Easy and nourishing vegan recipes for your everyday cooking using everyday ingredients, for an easy transition to a Plant Based diet. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!

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#quinoa #quinoarecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #lentils #lentilsrecipe #quinoasalad

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VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan And Vegetarian Meal Ideas

VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan And Vegetarian Meal Ideas

Indian Style Vegetable Quinoa Nourish Bowl Recipe is a perfect one pot meal.
Healthy Vegan and Vegetarian Meal Ideas. Easy Quinoa recipes for any day of the week.

???? Let me know in the comments if you enjoyed my vegan nourish bowl recipe?

▶️ INGREDIENTS for Quinoa Recipes: (3 to 4 servings)

1 cup/190g Quinoa (soaked for about 30 minutes)
3 Tbsp Olive oil
1+1/2 cup 200g Onion
1+1/2 Tbsp Garlic or to taste – finely chopped
1/2 Tbsp Ginger or to taste – finely chopped
1/2 Tsp Turmeric
1 Tsp Paprika (NOT SMOKED)
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1/4 + 3/4 teaspoon of pink Himalayan salt)
150g / 1 cup Carrots
130g / 1 cup Green Beans
70g / 1/2 cup Frozen Green Peas
325ml / 1+1/3 cup Water OR AS REQUIRED (???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY)
100g / 3+1/2 cup Spinach – LEAVES ONLY (I have added baby spinach)
Lemon juice to taste (I have added 1/2 tablespoon)
Ground Black Pepper to taste (I have added 1/2 teaspoon)

1/2 cup / 70g Cashews (Toasted)
2 Tablespoon / 5g Cilantro (Coriander leaves) – very finely chopped

▶️ METHOD:

Start by thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.

To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release its moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it just starts to brown.

Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds. Then add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry on medium heat for about 2 to 3 minutes. Then add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.

Once the quinoa is cooked, turn off the stove. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT. Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY. Top it with toasted cashews and chopped cilantro (coriander leaves). Serve hot.

▶️ IMPORTANT TIPS:

???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa

???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED

???? Adding salt to onion will release it’s moisture and will help it cook faster so please don’t skip it

???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY

???? After the quinoa is cooked. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT.

*************

Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????

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#quinoa #quinoarecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #quinoasalad #onepotmeal

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EASY QUNOA SALAD RECIPES ‣‣ 2 vegan meal prep ideas

(brilliant songs) – Hello, my close friends,
welcome back to my network. If you'' re new below, my name is Alyssa. Today I am sharing two
delicious quinoa salad recipes. I recognize we'' re a little bit still in winter. It'' s in fact snowing outdoors (laughs) as I'' m shooting this in Colorado. Yet I directly like having
salads all the time, and also quinoa salads in
specific are perfect for the winter season because I discover that they'' re a whole lot heartier, and you can additionally serve them
warm, so they'' re cozy also. So today I'' m gon na reveal you 2 different quinoa salad dishes. One is a pomegranate quinoa salad, and after that one is a roasted
vegetable quinoa salad with a scrumptious toasted
flavor vinaigrette. It is so flavorful. You people are mosting likely to absolutely like it. So if you wan na make either of
these recipes as we'' re going, the links are right down below this video.You can simply click those web links. They ' ll take you over to the blog site. They have every one of the directions, ingredient listings, and whatever you require to understand to make them.
I likewise desire to pause rapidly before we dive in and also urge you to subscribe if you are not yet a participant of this remarkable neighborhood right here on YouTube. It'' s super simple to subscribe. There is a red switch right listed below this video clip. It claims Subscribe, as well as that'' s all you got ta do. Just click that button. Or else, allow'' s proceed as well as get involved in today'' s dishes. So we are starting with a.
pomegranate quinoa salad, as well as we'' re gon na begin with our clothing. We'' re gon na add some gewurztraminer vinegar, in addition to some lemon juice, tahini, a little bit of fresh grated garlic. You might additionally make use of garlic powder. Red pepper flakes, salt and.
pepper right into a small bowl, and afterwards you can simply.
utilize a whisk or a spoon to whisk this entirely.
until it is smooth as well as luscious. If it thickens up way too much,.
simply add a dash of water, yet it should be thin.
sufficient that it'' s pourable.Set that apart

, and we'' ll step. on to our salad active ingredients. So we are going to include our.
quinoa into a mixing bowl, in addition to some carefully sliced up kale. We'' re additionally gon na include
in. some crispy chickpeas. These I actually just acquired at the shop, however you could also make.
some if you desired. Link down below. Some pomegranate seeds,.
as well as some walnuts. And then you can simply sprinkle.
the clothing over the salad as well as utilize a wooden spoon to blend all of it together.
till it is integrated. If you wanted to mass this up much more, you might include some avocado, or you can use another.
type of healthy protein too, leading it with barbequed.
poultry, perhaps smoked tofu, and make it more of a.
hearty meal-based salad.Either means, scrumptious, great texture, truly great balance of salty and also wonderful, and it'' s likewise actually healthy. So then for our following recipe, we'' re gon na begin by.
roasting our veggies. We'' re gon na add our vegetables onto a pan. I am using cauliflower, Brussels.
sprouts, and eco-friendly beans, but you might utilize any type of mix.
of veggies that you desire. And afterwards we'' re gon na simply. sprinkle them with some oil. I'' m using avocado oil. Sprinkle with salt and also pepper. Scrub it all together till they are sort of covered as well as layered. And pop that in a 425 level stove for regarding 30 minutes or so. While that'' s roasting, we ' re. gon na make our clothing. So we ' re gon na dry toast
some flavors because it ' s gon na actually aid. elevate the taste of them, and after that we ' re

gon na add. them right into our dressing.So the three various spices that we'' re utilizing are. whole coriander seeds, entire cumin seeds, and also whole fennel seeds. And afterwards you can just toast.
this for concerning 30 to 45 seconds till it obtains good and.
gold brown as well as fragrant. Some of the seasonings.
could even begin to pop. That'' s when you understand it'' s done. Promptly remove it from the warmth and also move it into either.
a blender, seasoning mill, or a mortar and also pestle. I do advise really the seasoning mill and also the mortar as well as pestle. That functions far better than the mixer, yet I didn'' t have
one at the. home right here in Colorado. So I included my own right into a blender or food processor, and afterwards we'' re gon na include the remainder of our clothing components,. which are olive oil, white a glass of wine vinegar, some lemon juice, salt and pepper.Pop the lid on your blender or food processor, and also you can blend it up until. it is smooth as well as velvety. Currently, if you are utilizing a mortar and also pestle or a flavor grinder, you put on'' t. need to utilize your blender. You can just blend this.
entirely in a bowl. Simply grind up your seasonings.
and also then blend it in with the remainder of the active ingredients. As soon as our baked veggies are.
done and also our clothing is done, we'' re gon na prepare the salad. You'' re just include your cooked.
quinoa right into a blending bowl. Include your baked veggies,.
along with some chickpeas.And after that I additionally did some sunflower seeds and some pumpkin seeds. and also the clothing on the top.
So I have some alternative. concepts in the blog site message if these dishes or these. active ingredients don ' t benefit you. So have a look at'the blog site. post if you wan na see what
else I suggest using. rather of these ingredients if
a few of them put on ' t work for you. Regardless, this salad is. another among those options that ' s actually great for'protein versatile. It ' s scrumptious with any kind of various other. kind of prepared protein on the top
, poultry, shrimp, steak, tofu, you name it. It also maintains really well in the refrigerator, as well as it has a truly unique, however incredibly delicious and also durable taste. (brilliant songs) And there you have it, my friends.I hope you appreciated our. quinoa salad dishes.
I recognize you individuals enjoy. healthy vegan recipes, and these 2 are best for that. They also are actually fantastic. as a dish prep choice.
You can make them ahead. You can also include your protein of selection. So they ' re one of those kind. of healthy protein flexible meals that we ' ve spoke about. previously on the channel. You can include barbequed tofu. You might add baked chickpeas. You could add chicken if you consume meat. So I truly love utilizing them as a base and also type of building a dish from there. So I wish you individuals enjoyed them. I fu did, please offer. this video clip a thumbs up
. And if you wan na make either. of these quinoa salad recipes, I have connected them currently. down in the description box. They ' re up on the blog', all set and waiting for you to attempt them. So locate those web links down below, and also wear ' t forget to. subscribe prior to you go.I would love to welcome you into this neighborhood here on YouTube. As I stated at first,. it ' s very, very very easy.
All you got ta do is faucet that red button that is right listed below this video. It says Subscribe. When you tap that button,. you ' re subscribed
, and also you ' re part of this amazing area. Thanks individuals so a lot for being right here. I truly value you. viewing today ' s video clip. And if you have'any type of other suggestions for any video clips in the future months or any type of recipes you wan na see,. allow me recognize in the remarks.
I hope you have an. incredible remainder of your day, as well as I ' ll see you in the following one'. Bye!( brilliant songs).

As found on YouTube

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WHOLESOME QUINOA NOURISH BOWL With Asian Dressing | High Protein Vegetarian And Vegan Meal Ideas

WHOLESOME QUINOA NOURISH BOWL With Asian Dressing | High Protein Vegetarian And Vegan Meal Ideas

Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.

???? Let me know in the comments if you enjoyed my vegan quinoa recipe.

▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)

???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water

???? Other Ingredients:
1 Cup / 125g Red Bell Pepper – thinly sliced
1 Cup / 100g Purple Cabbage – Shredded
1 Cup / 100g Carrot – Cut into julienne strips
1 Cup / 150g Cucumber – cut into small pieces
1/2 Cup / 65g Red Onion – chopped
1/2 Cup / 25g Green Onion – chopped
1/2 Cup / 15g Cilantro (Coriander leaves) – chopped
1/2 Cup / 65g Toasted Peanuts

???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger – Grated or minced
1/2 Teaspoon Garlic – Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper

▶️ METHOD:

Start by chopping the vegetables and set it aside.

Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it’s nutty aroma. By now your kitchen should be filled with this toasty nutty aroma 🙂
IMMEDIATELY transfer the toasted quinoa to a sieve – spread it out and allow it to cool down completely.

???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning

Once the quinoa has cooled down, wash it thoroughly. Transfer the washed quinoa to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Once it comes to a boil, reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow the quinoa to cool down completely.

While the quinoa is cooling, prepare the dressing. To a small bowl add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt, cayenne pepper and mix thoroughly. Set it aside.

By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa and veggies and mix well.

You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold

This recipes is perfect for meal prep / meal planning, because it stores well in the refrigerator for up to 4 days – if stored well in an airtight container.

▶️ IMPORTANT NOTES:

???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat

???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning

???? Wash the toasted quinoa, only when it has completely cooled down

???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it’s shape

???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold

???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days – if stored well in an airtight container.

Enjoy!

*************

Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????

*************

✅ Follow Food Impromptu on social media:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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#salad #saladrecipe #healthysalad #quinoarecipes#quinoasalad #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu

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Vegan Red Lentil And Quinoa Khichdi | Healthy One Pot Quinoa Recipes!

Vegan Red Lentil And Quinoa Khichdi | Healthy One Pot Quinoa Recipes!

Give this video a thumbs up if you liked cooking this Red Lentil and Quinoa Khichdi ?

▶️ RECIPE INGREDIENTS: (4 servings approx.)

1 cup / 185g Red lentil
1/2 cup / 95g Quinoa
(Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes)

2 to 3 tablespoon Olive oil
1+1/2 / 200g cups Onion – chopped
1 tablespoon Ginger – finely chopped
1 tablespoon Garlic – finely chopped
1 teaspoon Turmeric
1 teaspoon Ground cumin
2 teaspoons Ground coriander
1/4 teaspoon Cayenne pepper (Optional)
Salt to taste (I have added 1+1/2 teaspoon of pink Himalayan Salt)
2 tablespoon Tomato paste
2 cups /300g Tomatoes – roughly chopped
5 +1/2 / 1300ml cups Water

Vegetables:
400g / 3 cups Sweet Potato
100g / 1 cup Green Beans
120g /1+1/2 cup Broccoli

Garnish:
1/2 cup / 26g Coriander leaves
Lemon juice to taste (I recommend 1/2 tablespoon lemon juice)
Drizzled of Olive oil (I have added organic cold pressed olive oil)

▶️ METHOD:

Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes.

To a heated pan add the oil, onion, 1/4 teaspoon salt and fry on medium to medium-high heat until the onion starts to caramelized. Add the ginger and garlic and fry for another one minutes or until fragrant. Add the tomato paste and dry spices (turmeric, cumin, coriander and cayenne pepper) and mix it well and add the fresh chopped tomatoes. Mix it again and add the drained soaked lentils, salt and water. Give it a good stir and cover with a lid and bring it to a boil. Once it starts boiling, reduce the heat to medium-low and cook for about 25 minutes or until the lentil is cooked. Uncover and mash the lentils using a potato masher.

Now add the soaked/drained quinoa, sweet potatoes and green beans. Increase the heat to medium and bring it into a simmer. Then cover and cook the quinoa for about 7 minutes (please note, we don’t want to over cook the quinoa as it will continue to cook in the hot pot).

Uncover and turn the heat to medium high and bring it to a vigorous boil. Now whisk it with the spatula for a minute, this will break down the lentils and make the dish creamy. Once the khichdi reaches to your desired consistency, add the broccoli and turn off the heat right away. Make sure not to over cook the broccoli as it will continue to cook even after the stove is turned off. If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste.

Garnish it with coriander leaves, lemon juice and olive oil. Mix well, cover and let it sit for a few minutes (for the flavours to blend) before serving.

▶️ IMPORTANT TIPS:

– Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat

– If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste

– Use a good quality olive oil, it will enhance the taste of the dish

– At first the khichdi may seem a bit runny (when you turn off the stove) but it starts to thicken in just a few minutes as the lentil and quinoa continues to cook and absorb the excess liquid, even after turning off the stove

Enjoy!

#healthy #food #recipes

Thanks for watching the video Vegan Red Lentil and Quinoa Khichdi | Healthy One Pot Quinoa Recipes!

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Healthy Quinoa Chickpea Bowl (Plant-based) | Easy One Pot Vegan Recipes

Healthy Quinoa Chickpea Bowl (Plant-based) | Easy One Pot Vegan Recipes

Looking for Plant Based Chickpea and Quinoa Recipes? What’s the quick and easy way to cook vegan one pot recipes?
Welcome! In today’s video I will show you how to cook chickpea and quinoa with my easy step by step recipe. Quinoa Chickpea Bowl is a filling, healthy dinner that’s great for meal planning. This recipe is fantastic for meal prep because it is quite satisfying despite being meatless.

If you’re looking for a quick method to get a lot of protein and nutrients in one sitting, try one of these vegan quinoa bowl recipes. Fruit, vegetables, and fragrant spices are heaped upon some scrumptious quinoa in these quinoa bowl recipes. Serve these for a quick lunch, or dinner.
So, let’s make this simple quinoa chickpea vegan recipe at home and surprise your friends and family.
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▶️ Products that I used are linked below:
Organic EV Olive Oil: https://amzn.to/3vMUEg0
EV Olive Oil: https://amzn.to/3BjmtxM
Strained Tomato Jar (Passata): https://amzn.to/3tCzYZi
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▶️ RECIPE INGREDIENTS: (3 to 4 servings)

▶️ To fry chickpeas:
1 Can (398ml) of cooked Chickpeas (low sodium) – home cooked chickpeas will be 275g by weight water NOT included
1 to 2 tablespoon Olive oil
1 teaspoon Paprika
1/2 teaspoon Ground black pepper
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)

▶️ To cook quinoa:
1 cup Quinoa (190g) – thoroughly washed & drained
2 to 3 tablespoon Olive oil
1 cup onion (135g) – chopped
2 teaspoon garlic (3 to 4 cloves of garlic) – chopped/grated Or to taste
2 teaspoon ginger (1/2 inch ginger approx.) – chopped/grated or to taste
3/4 cup (175ml) Strained tomatoes OR passata
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (OPTIONAL)
1 + 1/2 cup (350ml) Water
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)

1/4 cup (40g) raisins – finely chopped
1/2 cup (45g) parsley – chopped

▶️ METHOD:

To a heated pan add the cooking oil and chickpeas. Cook on medium high heat until chickpea starts to crisp up (it take about 2 to 3 minutes). Then add paprika, ground black pepper and salt. Fry for another 1 to 2 minutes or until the chickpeas are nicely coated with the spices. Transfer to a plate and set it aside for later. Make sure to use a plate so that the chickpeas are spread out (this will prevent it from getting soggy)

Now to the same pan add some cooking oil, onion and salt. Adding salt will release moisture from the onion and will help it cook faster so please don’t skip it. Fry on medium-high to high heat (depending on the heat of your stove) just until the onion just starts to caramelize (it will take about 4 to 5 minutes).

As soon as the onion starts to caramelize, add the ginger and garlic. Reduce the heat to medium low and fry for about 1 to 2 minutes or until fragrant.

Next add the strained tomatoes/passata and let it cook for about 2 minutes, in the mean time wash the quinoa thoroughly with water and transfer to the pan along with ground cumin and cayenne pepper. (Cayenne pepper is optional). Increase the heat to medium-high, add water and bring to a boil. Reduce the heat to low. Cover and cook on low heat for about 20 minutes or until quinoa is fully cooked.

Uncover and check to see if the quinoa is cooked. It should be cooked by then but if not cook it for a bit longer. Turn off the heat, add parsley, raisins and fried chickpeas and mix well. (Please DO NOT skip the raisin, as it will balance out the tartness of the tomato. Also, it’s important to finely chop the raisins so that it can disintegrate in the dish and you won’t even notice it). Check for seasoning. Ready to serve.

This is perfect for meal prep as it stores well in the fridge for up to 3 to 4 days.

▶️ IMPORTANT TIPS:

– Thoroughly wash the quinoa, this will get rid of any impurities/gunk and will give a cleaner taste to the quinoa. Also, drain the water properly from the quinoa otherwise it will turn soggy when cooked

-Towards the end of cooking quinoa, if there is still water left in the pan then uncovered and continue cooking for a bit longer to get rid of the excess water

– Be careful when adding ginger because if you add to much of it the dish will turn bitter

– Please DO NOT skip the raisin, it’s an important ingredient and will balance out the tartness of the tomato. Also, it’s important that you finely chop the raisins so that it can disintegrate in the dish

– This recipe is perfect for meal prep as it stores well in the fridge for 3 to 4 days

Enjoy!

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Thanks for watching the video Healthy Quinoa Chickpea Bowl (Plant-based) | Easy One Pot Vegan Recipes

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EASY & HEALTHY QUINOA BOWLS ‣‣ 6 Awesome Ways!

EASY & HEALTHY QUINOA BOWLS ‣‣ 6 Awesome Ways!

Today I’m going to show you how to make healthy quinoa bowls 6 amazing ways! We’ve got 6 awesome variations that are easy to make, great vegan meal prep ideas and keep well in the fridge. These healthy meal prep recipes are going to become a staple in your weekly meal plan!

BOB’S RED MILL: http://www.bobsredmill.com

✧ FULL BLOG POST ✧

Healthy Quinoa Bowls: 6 Delicious Ways

✧ PRODUCTS ✧
– Quinoa: https://www.bobsredmill.com/organic-quinoa-grain.html
– Black Beans: https://amzn.to/2DHMe1l
– Corn: https://amzn.to/2R0CBhc
– Hemp Seeds: https://amzn.to/2rdfqZa
– Chickpeas: https://amzn.to/2TB9fYH
– Dates: https://amzn.to/2zmBy4u
– Tofu: https://amzn.to/2HlezLD

✧RECIPES & VIDEOS ✧
– Tahini Dressings: 4 Ways: https://www.youtube.com/watch?v=kSezaUo_G_0

– 6 Vegan Salad Dressings: https://www.youtube.com/watch?v=knGiEff5ndc

– Vegan Pesto: https://www.youtube.com/watch?v=UcFJxiH0WHI

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CHECK OUT MY QUINOA STARTER GUIDE: http://smplyq.co/quinoa-starter-guide

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Disclaimer: I partnered with Bob’s Red Mill on today’s video. I was compensated to create the recipes, but as always, all opinions are my own. Thank you for supporting me and the companies that make this channel possible!

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