3 healthy and tasty quinoa recipes you must try

Quinoa is called a modern superfood. In contrast to other grains, this extremely high-protein food contains all nine essential amino acids, including lysine, making it the perfect dish for vegetarians. The edible part of the plant we speak of is the seed. It is especially important during pregnancy because of its function in fetal growth and development. Quinoa can be prepared like other grains such as rice and barley.It makes a great side dish to almost any meal, especially when cooked in broth rather than water and with the addition of bay leaves. It can also be used in porridges and salads. (Please also read: Recipes: These delicious and healthy recipes to make from poha )

1. Quinoa Kitschdi

(Recipe by Adhya, a Certified Nutrition & Fitness Coach)

material:

• 1 cup of quinoa

• 4 tbsp each Masur Dal, Split Green Moon, Split Yellow Moon, Tuol Dal

• 2-3 tablespoons of ghee

• 1 medium onion

• 1 medium tomato

• 5-6 cloves of garlic

• 2 green chili peppers

1-1.5 cups of your favorite vegetables (baby corn, carrots, beets)

• 1 teaspoon cumin seeds

• 1 teaspoon red chili powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

• Salt of your choice

• 5 cups of water

Method:

1. Soak the quinoa in water for 5 minutes and rinse well to remove saponins that cause bitterness.

2. In a pressure cooker, add ghee, jeera, onion and green chillies and sauté for 2 minutes. Once the onions are translucent, add all the dry masala and cook until the fishy smell disappears.

3. Add chopped tomatoes and vegetables. Boil for 2-3 minutes

4. Add dal and quinoa. Combine everything well. Add water later and add salt if needed.

5. When the water begins to boil, pressure cook with the whistle 3-4 times. Serve warm with yogurt.

2. Quinoa Salad

(Recipe by nutritionist Christy Gagnon)

material:

• 2 cups of quinoa

• 3 chopped tomatoes

1 cucumber, chopped

• 1/2 finely chopped red onion

1 lemon (squeezed and peeled)

• 1/4 cup finely chopped fresh mint

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

1 teaspoon cumin

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt

Method:

1. Boil 4 cups of water.

2. Add quinoa, cover and simmer for 15 minutes on low heat.

3. Remove quinoa from heat and fluff with a fork to cool.

4. While the quinoa is cooking/cooling, chop the tomato, cucumber, onion and mint. Peel the lemon and squeeze the juice.

5. In a large mixing bowl, combine quinoa, tomato, cucumber, onion, mint, lemon, olive oil, vinegar and spices and mix well.

6. Consume immediately or store in an airtight container in the refrigerator for up to 5 days.

3. Kinoakatsu

(Recipe by Dr. Ashima Gupta, Clinical Dietitian and Nutritionist)

material:

• 1 cup cooked quinoa

• 1 finely chopped onion

• 1/4 cup boiled sweet corn

• 1 carrot (gajar), grated

• 1/4 cup spinach, chopped

• 2 tablespoons cornflour or besan

• 1 teaspoon black pepper powder

• 1 teaspoon red pepper flakes

• Oil if necessary

•Salt, to taste

Method:

1. First, cook 1 cup of quinoa and 2 cups of water over low heat in a covered pot or regular pot. Drain excess water and set quinoa aside.

2. Meanwhile, heat the oil in a heavy-bottomed pan. Add onions and fry until softened.

3. When the onions have softened, add the carrots, corn and spinach. Simmer until all vegetables are soft. When done, turn off the heat and let it cool.

4. Add cooked quinoa, sautéed vegetables, cornflour, pepper powder, red pepper flakes, salt and 1 teaspoon of cooking oil to a mixing bowl. Do not add water. Adjust salt and spices to taste.

5. Mix everything well and use your palms to form patties. Heat a frying pan with oil. When the fire goes through, add the putty and bake until both sides are browned.

6. Transfer the patties to a serving plate and serve hot.

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