VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan and Vegetarian Meal Ideas
Indian Style Vegetable Quinoa Nourish Bowl Recipe is a perfect one pot meal.
Healthy Vegan and Vegetarian Meal Ideas. Easy Quinoa recipes for any day of the week.
???? Let me know in the comments if you enjoyed my vegan nourish bowl recipe?
▶️ INGREDIENTS for Quinoa Recipes: (3 to 4 servings)
1 cup/190g Quinoa (soaked for about 30 minutes)
3 Tbsp Olive oil
1+1/2 cup 200g Onion
1+1/2 Tbsp Garlic or to taste - finely chopped
1/2 Tbsp Ginger or to taste - finely chopped
1/2 Tsp Turmeric
1 Tsp Paprika (NOT SMOKED)
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1/4 + 3/4 teaspoon of pink Himalayan salt)
150g / 1 cup Carrots
130g / 1 cup Green Beans
200g / 1 cup Tomatoes - chopped
70g / 1/2 cup Frozen Green Peas
325ml / 1+1/3 cup Water OR AS REQUIRED (???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY)
100g / 3+1/2 cup Spinach - LEAVES ONLY (I have added baby spinach)
Lemon juice to taste (I have added 1/2 tablespoon)
Ground Black Pepper to taste (I have added 1/2 teaspoon)
1/2 cup / 70g Cashews (Toasted)
2 Tablespoon / 5g Cilantro (Coriander leaves) - very finely chopped
▶️ METHOD:
Start by thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release its moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it just starts to brown.
Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds. Then add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry on medium heat for about 2 to 3 minutes. Then add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.
Once the quinoa is cooked, turn off the stove. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT. Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY. Top it with toasted cashews and chopped cilantro (coriander leaves). Serve hot.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it
???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY
???? After the quinoa is cooked. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Pilaf from millet
Beef 400 Grams (pulp), Wheat 200 Grams,
Onion 1 Piece, Carrot 1 Piece,
Garlic 4 Cloves,Smoked paprika 1 teaspoon,
Pilaf seasoning 1 teaspoon,cumin (cumin)To taste,
Warm water 1 Cup,Vegetable oil 2-3 tablespoons,
salt to taste,pepper to taste,
Ingredients:
Beef 400 Grams (pulp),Wheat 200 Grams,
Onion 1 Piece, Carrot 1 Piece,
Garlic 4 Cloves,Smoked paprika 1 teaspoon,
Pilaf seasoning 1 teaspoon,cumin (cumin)To taste,
Warm water 1 Cup,Vegetable oil 2-3 tablespoons,
salt to taste,pepper to taste,
These quinoa patties are better than meat! Gluten free, easy patties recipe! [Vegan] ASMR cooking
These quinoa patties are better than meat! Gluten free, easy vegan recipe! It’s so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! ASMR cooking. So few people know this gluten free recipe and cook quinoa like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! ???????? ????
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????Ingredients:
1/2cup | 90g | 3oz uncooked quinoa
1cup | 8fl oz water
1 large sweet potato
1/2 small head broccoli
3 spring onions
30g | 1oz fresh coriander
2tsp paprika
1/2 tsp garlic powder
1/2 tsp chilli flakes
black pepper & salt to taste
2-3 heaped tbsp flour (preferably chickpea flour / gram flour)
olive oil
ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.
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Cauliflower and Millet Pilaf
Cauliflower and millet pilaf! I will surely cook this dish often!
In this video, I'll show you how to make a tasty and nutritious cauliflower and millet pilaf. This dish is perfect for a vegan or vegetarian meal and is packed with flavors and textures. The millet adds a nutty and chewy element to the dish, while the cauliflower gives it a creamy texture. I'll also show you how to cook the cauliflower to bring out its natural sweetness. This cauliflower and millet pilaf is easy to make and can be served as a side dish or a main course. Give it a try and let us know what you think in the comments below. Bon appétit!
Cauliflower and millet, perfect combination of dishes that I have not tried before. I really like it, it's delicious, I can take it to work and freeze it in portions!
Ingredients millet:
onion
olive oil
1 carrot.
1 cup millet
1/2 l broth
pepper
Ingredients cauliflower:
olive oil
onion
pepper
garlic
tomato sauce
soup seasoning
salt pepper
***
Chapters:
00:00 intro
01:38 cooking millet
03:54 cooking cauliflower
07:09 serving food
***
Wood dinner plates:
Fork, knife set:
Cutting board:
Kitchen tool, knife:
Recipe Millet-Stuffed Red Peppers Recipe
Recipe - Millet-Stuffed Red Peppers Recipe
INGREDIENTS:
●1/4 cup uncooked millet, rinsed and drained
●3/4 cup vegetable broth
●2 medium sweet red peppers
●1/3 cup frozen corn, thawed
●1/4 cup finely chopped onion
●3 tablespoons finely chopped celery
●2 tablespoons chopped walnuts
●1 green onion, finely chopped
●1-1/2 teaspoons chopped fresh mint or 1/2 teaspoon dried mint flakes
●1 teaspoon shredded lemon peel
●3/4 teaspoon fresh chopped oregano or 1/4 teaspoon dried oregano
●1 small garlic clove, minced
●1/4 teaspoon salt
●1/8 teaspoon pepper
●1 tablespoon olive oil
Meals Inspired by Celebrity Chef Carla Hall
Here is the recipe for Carla Hall's Millet Pilaf:
Ingredient and amount
extra virgin olive oil 2 Tbs, 1 1/4 tsp
carrots 4 3/4 oz
dried pitted dates LM-W, LM-G 3 2/3 oz
kosher salt 2 1/2 tsp
ground black pepper 1/2 tsp
curry powder LM-Mu 1 Tbs, 1/2 tsp
ground cayenne pepper 1/2 tsp
dry millet 1 1/8 cup, 1 Tbs
Vegetable Broth 2 1/3 cup, 1 Tbs
fresh chives 2/3 oz
fresh parsley 1/3 oz
lemon zest 2 1/2 tsp
Methods
1. To prepare ingredients: Prepare Vegetable Broth according to recipe. Peel and dice carrots. Small
chop dates. Pick and chop parsley. Mince chives.
2. In a pot, heat olive oil. Saute carrots and dates until carrots have softened, about 5 minutes.
3. Add salt, pepper, curry powder, and cayenne pepper. Stir to bloom spices until fragrant.
4. Add the dry millet and stir to coat.
5. Add vegetable broth and stir. Bring to boil and then reduce to simmer. Cover and cook for 30
minutes or until millet is tender.
6. Remove from heat and fluff with a fork. Add chives, parsley, and lemon zest. Serve warm.