quinoa

maxresdefault

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!

✅ Follow Food Impromptu:
Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

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

Read
maxresdefault

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!????

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

✅ Follow Food Impromptu on social media:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

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

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

Read
caption

Grocery shopping in Germany | Favourite vegan recipes

Hiii Today I bring you to the grocery store ~ This is among the grocery stores we constant in Munich. A lot of lovely as well as colorful fresh fruits and also vegetables Cherry tomatoes are a staple and also so are mushrooms! We'' ve been desire juices because last night. I love raspberry and pomegranate juice and also he enjoys tropical fruits ~ There is a little way of living area from a retail chain called “” Tchibo”” It'' s so charming! I like all the vibrant product packaging the aisle we always stop at my existing option of Nespresso the one point I'' m most happy with – this granola!!! I discover it!:> > German sort toast Great deals of yoghurt options Do we need eggs? Easy potato pancakes << 3 Our go-to when we put on'' t seem like cooking In German supermarkets, many beverages are kept in crates and the majority of bottles feature a deposit cost, to motivate recycling The only soda I drink anything can have tripod time to pay! Always kidding, lol we pack all our groceries in reusable bags, I'' m constantly on cart responsibility ~ and afterwards pick me up:D Recently I realized, I sanctuary'' t shared any type of vegan dishes below.

A lot of my dishes are in fact vegan so today I decided to show to you 2 of my favorite vegan dishes! Use white or combined quinoa 1 cup of quinoa offers regarding 2 Include two times the amount of water to the quinoa (ratio = 2:1) For even more taste additionally include 1-2 tsp of veggie broth Dried out pecans Include additional problem to this recipe Toast them a bit For a couple of mins, diced 1 red onion, a piece of brown or white mushroom, and also half a handful of cherry tomatoes. I ask yourself why I like cherry tomatoes, yet dislike regular tomatoes? After regarding 30-40 mins the quinoa is done and right away take it out to cool down currently it'' s time to bring everything with each other fry the red onion gently include the chopped mushrooms reduced right into the cherry tomato fifty percents period with black pepper sea salt and also oregano sauté for a couple of minutes until the tomatoes as well as mushrooms soften include the toasted pecans and cooked quinoa that It'' s a day old the quinoa obtains also more tasty in this dish so I made more quinoa to work up once again tomorrow with leafy environment-friendlies sauté it a little or you can even cover it for a few mins till the veggies wilt especially I enjoy all the colors in this recipe if you intend to try it For on your own, I'' ll write a slightly much more comprehensive dish as well as link it below.What I like most around this is just how versatile it is, and it pairs quite possibly with many healthy proteins, such as deep-fried or tempted tofu or non-vegetarian choices like pan-fried salmon and boiled chicken marinade 1/2 mug of red lentils at least 30 mins (I'' m soaking extra to utilize in the days to find) while I wi t for the lentils to soak, I'' m cooking some black rice as well This recipe goes truly well with brown or black rice Rinse well with water: black rice = 2.5: 1 either potatoes or carrots are fine in this curry I like my sweet potatoes with the skin on so I wash them really well and also like to reduce the sweet potatoes into quarters or sixths so they put on'' t take long to soften Dice 1 red onion Slice ginger and slice 2 cloves of garlic Hummus is A staple in my kitchen High in fiber and also healthy protein A good vegan choice to grating and also washing meat over curry powder I use a range of flavors for abundant flavor Our lentils are all soaked so it'' s time to start food preparation! Make about 400 – 500ml of veggie broth 1 tablespoon olive oil Sauté the sliced onion for a few minutes Include the minced garlic and also ginger Period with black pepper as well as sea salt For a kick of flavor I add the Thai chilies and also include the sweet potato fry to soften time to include all Seasonings! I never ever determine just how much I add however I will consist of some measurements in the recipe (description below) Add chickpeas as well as 1/2 cup soaked red lentils about 400ml coconut milk and 400-500ml veggie stock Mix well as well as bring to a boil while waiting on the curry to boil, I cut up some mushrooms and also add the mushrooms to the steamed curry now, one of the most essential thing is to taste it! And also include more spices as necessary Delicious cover with cover and also simmer for 30 mins Time to offer ~ Curry is sufficient for 4 portions so I made additional rice to equip up and likewise Curry is Rub'' s favorite food so I'' m actually making this a surprise lunch for him I presume He would be actually satisfied:D Guten Appetit (Additionally, goal success!).

As found on YouTube

Read
maxresdefault

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/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

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

#salad #saladrecipe #healthysalad #quinoarecipes#quinoasalad #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu

Read
hqdefault

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!

Read
maxresdefault

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.
—————–
▶️ Please Subscribe: https://www.youtube.com/c/FoodImpromptu
—————–
▶️ Follow me on:
Instagram: https://www.instagram.com/foodimpromptu.original
Pinterest: https://www.pinterest.ca/foodimpromptu
—————–
▶️ 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
—————–

▶️ 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!

#healthy #food #recipes #quinoachickpearecipes #FoodImpromptu #onepotrecipes #quinoachickpeabowl #veganrecipes #plantbasedfoods #chickpearecipes #healthyrecipe #chickpeabowl #quinoarecipes

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

Read
maxresdefault

One-Pot Vegan Dinners

One-Pot Vegan Dinners

Get the recipes: https://tasty.co/compilation/one-pot-vegan-dinners

Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/49845

MUSIC
Licensed via Audio Network

Read
Master Affiliate Profits