Here’s a fun take on the traditional south Indian Lemon Rice- this Lemon Quinoa has the same flavors as the rice but is more wholesome and protein-packed. Quinoa is pre cooked and tempered with mustard seeds, lentils, curry leaves, turmeric. Fresh Lemon juice makes it slightly tangy, further enhancing its taste and giving it a distinctive flavor. Vegan, Gluten-Free.
Quinoa (pronounced KEEN-wah or ke-NO-ah) is often described as a “superfood” or a “supergrain,” is not actually a grain, but a seed. It grows from a plant in the goosefoot family and is considered very healthy – it contains all nine essential amino acids and is a great source of protein. There are many types of quinoa available in the market, most popular being creamy white, red, and black. They open up to release little white curls (like a tail) as they soften.For day-to-day cooking white quinoa is my favorite. I use white quinoa as a rice replacement in many recipes as its texture is super light and fluffy. I mostly use red or black quinoa in salads.
Ingredients : Cooked quinoa – 2 cups Chana dal & Urad dal – 1/2 tbsp each Dried red chilli – 2 Green chilli – 2 Roasted cashews & peanuts – 1/4 cup each Mustard seeds – 1/2 tsp Dried curry leaves – 6 Turmeric – 1/2 tsp Oil – 2 tbsp Juice of one lemon Himalayan pink salt to taste Few fresh coriander leaves
Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
Add chana and urad dal. Roast them until light golden. Now add curry leaves with green chilli and dried red chilli. Saute for a minute.
Lower the heat and add salt with turmeric. Mix them well and add cooked quinoa.
Cook for 2 minutes and then lemon juice. Cover it for 5 minutes.
After 5 minutes add fresh chopped coriander leaves. Mix well and serve hot.
Quinoa is low in calories and high in good quality proteins, which works well for any weight loss diet plan. Quinoa is a complete source of protein and a good source of anti-inflammatory, monounsaturated and omega-3 fatty acids. It is anti-inflammatory and also a powerful antioxidant. With all these and more nutritional benefits, it’s difficult to resist adding quinoa to your diet.
But how do you really do it without having to change your palate? You can include quinoa in your morning diet by making quinoa poha. Yes, your regular poha gets a makeover by replacing high-carb rice flakes with low-carb, high-protein quinoa. This sweet, spicy, lemony and hearty, that’s how I would describe the flavors in this Quinoa Poha :). Quinoa Poha is my healthy twist on a popular Indian vegetarian breakfast and snack recipe.
Ingredients : Cooked quinoa – 2 cups Chopped veggies – 1/4 cup each ( Any veggies of your choice) ( I used beans, carrots, string beans, broccoli, red capsicum, frozen peas) Finely chopped onion – 1 big Finely chopped green chilli – 1 Roasted peanuts – 1/2 cup Mustard seeds – 1 tsp Curry leaves – 7 Red chilli powder – 1/2 tsp Turmeric – 1/2 tsp Chaat masala – 1 tsp Oil – 2 tbsp Juice of half lemon Himalayan pink salt to taste Few fresh coriander leaves
Heat oil in a nonstick pan. Add mustard seeds allow them crackle.
Add curry leaves with green chilli.
Now add finely chopped onions and cook until onions are translucent.
Add all chopped veggies with himalayan pink salt and saute for 8 minutes on low heat.
Now add red chilli powder, turmeric and chaat masala. Mix well.
Then add cooked quinoa and saute for 5 minutes on low heat.
Switch off the flame and add lemon juice with fresh coriander leaves. Mix well and serve hot.
You might ask why quinoa is in a cake? Because it’s so moist, delicious chocolate cake ever. You won’t believe me until you try it. Quinoa is the “hero” for this delicious chocolate cake. And this ingredient is just magical. It’s packed with protein and gives the cake a rich, nutty texture that I love.
First, we need cooked quinoa to start with. I am using my Instant pot to cook my quinoa. It should usually be rinsed before use to remove its bitter coating, so check packet instructions. Roast for 5 minutes and add 1 & 1/4 cups water to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. It is done.
Another secret ingredient in this cake recipe is Greek Yogurt. If you’re thinking “it’s all Greek to me,” then it’s time to explore how Greek yogurt adds a secret weapon of deliciousness and delight to your healthy baking repertoire. Greek yogurt is a style of yogurt that’s been thoroughly strained of its whey, resulting in a far thicker consistency than regular yogurt. This style has long been favored in parts of Europe and the Middle East; referring to it as “Greek” or “Greek-style” yogurt is simply a nod to this fact. Like unstrained yogurt, it comes in a variety of different flavors or can be purchased plain.
Dry mixture: Shift whole wheat flour, cocoa powder, baking powder, baking soda with salt. Mix salt and keep it aside.
Wet mixture: In a grinder add brown sugar, curd, oil and mix until smooth.
Mix sesame seeds with cooked quinoa with dry ingredients. Then add wet mixture and mix it well.
Put prepared batter into a greased pan. Tab the pan on a countertop to release any large air bubbles.
Sprinkle toasted sesame seeds, quinoa puffs over prepared cake batter and with help of spatula press gently.
Put the pan into the preheated wok and bake it for 1 hour 10 minutes.
When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely before slicing.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of water or milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.
Quinoa is very popular these days. More people are consuming quinoa because its a very healthy seed. Yes, a seed and not a grain. I love quinoa and cook it often.
Quinoa Laddu is a healthy and sweet treat that is not only delicious but also nutritious to consume.
Quinoa is highly consumed by people especially those who are health conscious or are trying to get fit.
These laddus are made from Quinoa and dates, are extremely soft and chewy.
They do not contain added sugar or jaggery. The sweetness is derived from dates and raisins.
Despite being small in size, seeds are known to be super-nutritious. They are known to be a powerhouse of nutrients and can be consumed daily for a myriad list of health benefits. With an ample amount of fibre, fats, vitamins, minerals and antioxidants present in them, seeds are known to be extremely versatile and can be incorporated any way in any dish. With growing awareness, several people are opting to consume these seeds for better health. They can help you lose weight while providing you with enough energy for the whole day.
Seeds contain all the starting materials necessary to develop into complex plants. Because of this, they are extremely nutritious. Seeds are great sources of fiber. They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure.
I often make and stock these kinds of healthy ladoos at home to snack in between meals. What I loved is the addition of fennel seeds. Fennel seeds are a storehouse of various nutrients, with low calories and high in different micro and macronutrients.
Quinoa puffs – 1 cup Coconut flakes – 1/4 cup Sunflower seeds – 1/4 cup Pumpkin seeds – 1/4 cup Dried red cranberries – 1/4 cup Pecans – 1/4 cup Chopped figs – 3 Chopped dates – 16 Golden raisins – 1/4 cup Dried apricot – 6 pieces Fennel seeds – 1 tbsp
Dry roast pumpkin and sunflower seeds. Roast them on low heat for 2-3 minutes. Keep it aside.
Heat a pan and add coconut flakes. Roast till crispy on low heat. Transfer them into separate bowl.
Add chopped dates, figs, pecans with raisins and cook for 3-4 minutes till they starts caramelised. Keep it aside.
Combine roasted seeds, coconut flakes, dates, figs, pecans with raisins in a bowl. Add fennel seeds with dried apricot, red cranberries and quinoa puffs.
Then transfer all mixture into a food processor. Grind them into a coarse mixture.
Transfer coarse mixture into a bowl. Make small/medium laddus.
Store them in an airtight container. Serve as needed.