French Beans Bell Pepper Salad with Quinoa Puffs | Healthy Vegetable Salad Recipe

From side dish to the star attraction, no menu is complete without a salad. This fresh, crunchy french beans with colorful bell pepper saute in butter and garlic. Super healthy quinoa puffs add a little pop to your plate with the crunchy texture and nutty, earthy flavor. This tasty and delicious salad pairs well with any dish.

French Beans Bell Pepper Salad with Quinoa Puffs

Fresh green beans are one vegetable that always seems to be available fresh in our stores, is very versatile and easy to prepare. Packed full of green goodness, French beans offer up a multitude of nutritional benefits. French beans are a fantastic source of vital nutrients, particularly vitamins C and A. They also include minerals, including iron, calcium, and magnesium. They’re also low in calories and contain no saturated fat.

Healthy Salad Recipe

Red, Orange, and Yellow Bell Peppers have very similar health benefits to one another. Even though they are different colors, they all have similar amounts of vitamin A and vitamin C in them. Red Bell Peppers also contain lycopene, an antioxidant, or carotenoid that helps fight free radicals in your body. Yellow and Orange Bell Peppers are also rich in carotenoids.

Red, Orange, and Yellow Bell Peppers Salad

French Beans Bell Pepper Salad with Quinoa Puffs

Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt or just add milk and enjoy (no cooking needed). Puffed quinoa also makes a crunchy addition to yogurt, oatmeal, and granola bars. It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you.

Quinoa Puffs

Fresh french beans – 250 gms (slice beans into 1 to 2 inch pieces)
Bell pepper, seeded, cored and cut into thin strips – 3 (Red, Yellow & Orange)
Quinoa puffs – 3/4 cup
Butter cubes – 2
Garlic powder – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Red chili flakes – 1/2 tsp
Chaat masala – 1/4 tsp
Juice of half lemon
Salt to taste

Salad Recipe

Method :

  1. Bring 4 cups water to a boil. Add beans, cook, uncovered, 2-3 minutes ( until crisp-tender). Remove beans and immediately drop into ice water. Drain and keep them aside.
  2. Heat a pan add butter cubes. Allow butter to melt add tri color bell pepper. Cook for 4 – 5 minutes.
  3. Then add blanched beans, garlic powder, roasted cumin powder, red chili flakes, chaat masala and mix them well. Cook for 2- 3 minutes.
  4. Drizzle lemon juice over the salad and add quinoa puffs. Mix them well and serve immediately.
Healthy Vegetable Salad

Zucchini Shimla Mirch Sabzi | Zucchini (Courgette) With Bell Pepper | Panch Phoron

Have you wondered what you can make with fresh zucchini (courgette)? Try this simple and easy yet healthy zucchini stir fry Indian style with very few ingredients that can be made in less than 20 minutes. Cook chopped zucchini with a handful of Indian spices, and onion tomato masala in a pot. Adding a touch of Panch Phoron and bell pepper, then eating a dish that is sure to provide the most thrilling zucchini experience you’ve ever had.

Zucchini Shimla Mirch Sabzi

Panch phoran is a mix of whole spices. Panch Phoron (also called panch phoran or panch phoron) literally means “five spices.”  It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds:  Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.  Quick and easy to assemble, you simply measure out and combine the five different spice seeds.  Keep the Panch Phoron spice blend in an airtight jar and it will keep for many months.

Panch Phoron

 Zucchini, also called Courgette is a summer squash from the Gourd family. Dark green in color, it looks very similar to cucumber. It is packed with many nutritional benefits, in particular cooked zucchini is loaded with Vitamin A. As the squash cooks, it becomes tender (not mushy) and releases its water into the curry while absorbing all the wonderful spices flavor that goes into this dish. What we’re left with are tender zucchini and bell pepper soaked up all delicious flavor of spices.

Lunch Recipe

Ingredients :
Zucchini ( into small cubes ) – 1 medium
Chopped Tri-Color Capsicum – 1 cup
Finely chopped onion – 1 big
Finely chopped tomato – 1 big
Finely chopped coriander leaves – 1/4 cup
Finely chopped green chilly – 1
Finely chopped ginger – 1 inch
Finely chopped garlic – 3
Panch phoran – 1 tbsp
Sabzi masala – 1/2 tsp
Red chilli powder – 1/2 tsp
Turmeric – 1/4 tsp
Coriander powder – 1 tbsp
Mustard oil – 3 tbsp
Salt to taste
Roasted sesame seeds for garnishing

Zucchini (Courgette) With Bell Pepper

Method :

  1. Heat oil in a pan, add Panch phoran and allow them to pop.
  2. Now add onions and cook until translucent.
  3. Then add garlic and ginger cook for a minute. Now cook until onion is golden brown.
  4. Now lower the flame and add sabzi masala,red chilli powder,turmeric,coriander powder,and salt with little water. Cook for a minute.
  5. Now add chopped tomato and cook until masala leaves oil.
  6. Add chopped zucchini with chopped green chilly and cook for 10 minutes (covered) until tender on a low medium flame.
  7. Now add chopped bell pepper and mix well. Cook for 5 minutes on low flame.
  8. Garnish with sesame seeds and dried coriander leaves powder. Serve with hot parathas or steamed rice.
Easy Sabzi Recipe