Quinoa is a herbaceous plant rich in protein, dietary fiber and B vitamins. Experiment with different forms of this ingredient for a quick and healthy meal.
Quinoa is a superfood all the rage these days. It is native to the Andean region of South America, mainly Bolivia, Ecuador and Peru. The rise of veganism and the easy availability of this food has increased consumption of quinoa around the world. In the United States, quinoa consumption is expected to double he by 2024. From a health standpoint, quinoa contains a high concentration of protein and is gluten-free. With these easy and delicious recipes, it’s the go-to food for weight watchers and will satisfy your hunger.
quinoa every day
material:
Method:
- Wash the quinoa with water.
- Add quinoa and water to a pot, bring to a boil, and simmer for 15-20 minutes. Add salt if desired.
- Add the sautéed shallots to the cooked quinoa and optionally drizzle with olive oil and ground spices.
- Squeeze a lemon over the plate and garnish with fresh parsley.
Your dish is ready!
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quinoa salad
material:
- 1/2 slice of diced cucumber
- 1 medium chopped bell pepper
- 1 cup grated carrots and broccoli stalks
- ½ cup nuts and seeds such as sunflower seeds, walnuts, and pine nuts
- 1/2 cup fresh herbs such as coriander, basil, dill, mint, and parsley
- ½ cup cooked chickpeas
- ½ teaspoon coarsely ground black pepper
- ¼ cup apple cider vinegar
- 1/2 cup extra virgin olive oil
Method:
- In a large bowl, take the cooked quinoa and add all the vegetables and nuts.
- Combine apple cider vinegar, lemon juice, honey, salt, black pepper, and olive oil in a small bowl. Mix them together to make a dressing.
- Pour the dressing over the salad and mix well.
- Add extra salt or ground black pepper if desired.
Serve chilled.
Quinoa Upma
material:
- 1.5 tablespoons of any oil
- 1/3 cup finely chopped onion
- ½ teaspoon chopped green chillies
- 1/2 teaspoon peel and split black grams
- ½ teaspoon yellow-green lentils
- 1/3 cup finely chopped carrots
- ¼ cup finely chopped kidney beans
- 2 tablespoons chopped coriander
Method:
- Wash quinoa with water and drain excess water. Set quinoa aside.
- Put the mustard in a frying pan and heat the oil over low heat.
- When the mustard seeds begin to pop, add the cumin seeds, black gram lentils, and yellow moon lentils to the skillet.
- Heat skillet over low heat until black and yellow-green lentils are golden brown.
- Add the green chillies, dried red chillies, and ginger to the pot and sauté over low heat for about 30 seconds.
- Add curry leaves and onions.
- Stir and saute the contents of the pan over medium heat until the onion is soft and translucent.
- Mix carrots, green peas and green beans.
- Sauté over low heat for about 2 minutes.
- Add quinoa and mix well. Stir again over low heat for about 1 minute, add water and mix well.
- Add salt if desired. Cover the skillet and simmer until the quinoa seeds are soft and translucent.
- When the moisture evaporates and the seeds are cooked, remove the lid and turn off the heat.
- Garnish with coriander. Serve warm with lime pickles or coconut chutney, if desired.
Bon appetit!
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