The Nourishing Indian Style Vegetable Quinoa Bowl Recipe is a perfect meal in one pot.
Healthy vegan and vegetarian meal ideas. Easy quinoa recipes for every day of the week.

Let me know in the comments if you enjoyed my vegan bowl recipe?

️ INGREDIENTS for quinoa recipes: (3 to 4 servings)

1 cup/190 g quinoa (soaked for about 30 minutes)
3 tablespoons of olive oil
11/2 cup 200g onion
11/2 tablespoon garlic or to taste – finely chopped
1/2 tablespoon ginger or to taste – finely chopped
1/2 teaspoon turmeric
1 teaspoon paprika (UNSMOKED)
1 teaspoon of ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
Salt to taste (I added a total of 1/4 3/4 teaspoon Himalayan pink salt)
150g / 1 cup of Carrots
130g / 1 cup green beans
200 g / 1 cup chopped tomatoes
70 g / 1/2 cup frozen green peas
325 ml / 11/3 cup water OR AS NEEDED (Sometimes one batch of quinoa may be drier than the other, SO ADJUST THE QUANTITY OF COOKING WATER ACCORDINGLY)
100g / 31/2 cup spinach – LEAVES ONLY (I added baby spinach)
Lemon juice to taste (I added 1/2 tbsp)
Ground black pepper to taste (I added 1/2 teaspoon)

1/2 cup / 70g cashews (roasted)
2 tbsp/5 g coriander (cilantro leaves) – very finely chopped

️ METHOD:

Start by washing the quinoa thoroughly several times until the water runs clear, then let it soak in the water for about 30 minutes. Once the quinoa is soaked, drain the water from the quinoa and let it sit in the colander.

In a heated skillet, add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to the onion will release its moisture and help it cook faster, so don't skip it. Sauté the onion over medium-high heat until it begins to brown.

Once the onion starts, add the finely chopped garlic and ginger and sauté for 30 seconds. Then add the carrots, green beans and spices (Turmeric, Paprika, Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry over medium heat for about 2-3 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 over low heat for about 20 to 25 minutes or until the quinoa is cooked.

Once the quinoa is cooked, turn off the heat. IMMEDIATELY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL HOT, SO THE SPINACH CAN FIRE FROM THE HEAT. With the lemon juice and ground black pepper, mix thoroughly BUT GENTLY. Garnish it with toasted cashews and chopped cilantro (cilantro leaves). Serve hot.

️ IMPORTANT TIPS:

Wash the quinoa thoroughly, this will remove all the impurities/gunk/bitterness and make the quinoa taste cleaner.

Every pan is different, SO ADJUST THE HEAT AND COOKING TIME IF NEEDED

Adding salt to the onion will release its moisture and help it cook faster, so don't skip it.

Sometimes one batch of quinoa may be drier than the other, SO ADJUST THE AMOUNT OF COOKING WATER ACCORDINGLY

Once the quinoa is cooked. IMMEDIATELY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL HOT, SO THE SPINACH CAN FIRE FROM THE HEAT.

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