Quinoa Chickpea Salad

Quinoa Chickpea Salad
Author: 
Recipe type: Salad
Cuisine: World
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
The easiest of all the healthy and nutritious salad recipes served as a meal. Choose to pick all organic ingredients for maximum benefit. Try to keep as simple as possible so our kids learn to taste the natural flavor of seasonal ingredients. Perfect for after school snacks, lunch box, and for anytime office salad.
Ingredients
  • 1 cup Quinoa
  • 1 cup Chick Peas
  • 1 Green Pepper
  • 1 Red Pepper
  • 2 Green Chilly
  • 1 Onion chopped
  • ½ teaspoon Turmeric powder
  • 5 tbsp Coriander Leaves
  • 2 teaspoon Lime Juice
  • 1 teaspoon White Pepper
  • 3 teaspoon Extra Virgin Olive Oil
  • Salt to taste
Instructions
  1. Cook quinoa with little extra turmeric powder in water,
  2. following the cooking instruction from the pack.
  3. Pressure cook the chick peas with salt.
  4. Separately cut in strips red and green pepper.
  5. Chop some green chilly, onion and coriander leaves.
  6. Combine all together in a big bowl .
  7. Now add lime juice, white pepper powder, salt and extra virgin olive oil.
  8. Toss well and serve warm or cold.

 

Please follow and like us:

Quinoa And Chick Pea Salad Bowl

Quinoa And Chick Pea Salad Bowl
Author: 
Recipe type: Salad
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
For a lean clean bowl of superfood salad , Quinoa is the best trendy option. Very easy and healthy low calorie vegan power protein ingredient which can be a substitute for rice. Addition of bell pepper, mushroom, spinach leaves, corn, tomato and cheese with your favorite spices and herbs can make the recipe even more delicious. It is actually seed and not a grain which is packed with protein, magnesium, iron and lots of dietary fiber.
Ingredients
  • ½ cup Quinoa
  • ½ cup Chick peas boiled
  • 1 teaspoon Lemon juice
  • 1 Onion chopped
  • 1 Green chilly chopped
  • 2 teaspoon Olive oil
  • 1 cup water
  • ½ teaspoon Turmeric powder
  • Lemon zest
  • A handful of Curry Leaves
  • ½ Tomato chopped
  • ½ Capsicum chopped
  • 1 Red Chilly
  • ½ teaspoon Mustard seed
  • Salt to taste
Instructions
  1. At first, heat a frying pan with oil and fry onions , curry leaves, mustard seed, red chilly and green chilly for 2 minutes.
  2. Heat a saucepan with water and add quinoa, salt and turmeric . Cover and cook for 20 minutes or until done.
  3. Take a bowl and mix the chick peas, tomato, capsicum, salt and lemon juice.
  4. Now add the cooked quinoa in frying pan with the bowl of chick pea mixture and toss well with fried onion for few minutes.
  5. Garnish with lemon zest.
  6. Serve warm or cold in a salad bowl.

 

Please follow and like us:

Buddha Bowl With Asian Honey And Lemon Dressing Recipe

Buddha Bowl With Asian Honey And Lemon Dressing Recipe
Author: 
Recipe type: Salad
Cuisine: East Asian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Buddha Bowl With Asian Honey And Lemon Dressing Recipe is a vegan recipe that is inspired from the food of Tibetan monks, and hence named, Buddha bowl. This bowl is aimed to achieve calmness even through the food that is consumed. This aids in the attainment of peace through the Buddhist way of life, is what is believed. The Tibetans prefer eating the set portion of non spicy plant based, dairy free boiled veggies, grains, fruits and nuts. I have made a homemade dressing as mildly spiced as possible, which you can opt to use or leave it completely, like done traditionally in the Buddha Bowl. I have loaded this bowl with steamed cabbage, carrot cucumber, apple, black berries with a light Asian honey and lemon dressing. You can fill your bowl with all your tasty rainbow coloured fruits and vegetable favorites that are full of fiber, protein and vitamins and eat to be friendly with your blessed inner being that will only emit calming happy vibes all around you. My recipe is enough to feed one person for a single meal plan, you may add up more to make multiple bowls of goodness in desired quantity. Perfect to inspire your health routines as a meal after yoga or just anytime of the day but mainly before evening.
Ingredients
  • ½ Carrot , sliced
  • 1 cup Cabbage , shredded
  • ½ Cucumber , sliced
  • ¼ cup Green Moong Sprouts
  • ¼ cup Kabuli Chana (White Chickpeas) , soaked overnight, pressure cooked al dente
  • ½ Apple , sliced
  • 5 Blackberries
  • 2 teaspoon Sesame oil
  • 1 teaspoon Honey
  • 1 teaspoon Lemon juice
  • ¼ teaspoon Kalonji (Onion Nigella Seeds)
  • Black pepper powder , to taste
  • Salt , to taste
Instructions
  1. To begin making Buddha Bowl With Asian Honey And Lemon Dressing Recipe, clean all the fruits and vegetables, and pat dry the veggies a bit, so that they wont retain any excess water.
  2. Also prep the chickpeas by cooking in pressure cooker till al dente.
  3. Cut the carrot, cucumber, apple in thin slices. Finely shred the cabbage.
  4. Also heat a vegetable steamer and steam the shredded cabbage for about 5 minutes or till cooked al dente. Keep it aside.
  5. Keep the lentil sprouts, boiled chick peas in two different bowls.
  6. Take a small glass mixing bowl and stir in sesame oil, lemon juice, honey, nigella seed, salt. Mix well till combined.
  7. Take the bowl and arrange the fruits and vegetables, chickpeas in your desired artistic style.
  8. Sprinkle the dressing all over on top or serve the remaining dressing in a separate sauce bowl.
  9. Serve Buddha Bowl With Asian Honey And Lemon Dressing Recipe on its own immediately, with the optional homemade dressing suggested in the recipe. You can serve a glass of Cantaloupe (Melon) Juice Recipe or Gooseberry Ginger Detox Health Drink Recipe along.

 

Please follow and like us: