WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
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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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Grilled Mushroom Sandwich | Grilled Mushroom Sandwich Recipe | Mushroom Sandwich Recipe
Grilled Mushroom Sandwich
Servings - 2
INGREDIENTS
Butter - 2 tablespoons
Mushrooms - 250 grams
Garlic paste - 2 teaspoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Coriander - 1 tablespoon
Butter - 1 tablespoon
Brown bread - 2 slices
Provolone cheese - 1 slice
PREPARATION
1. Heat 2 tablespoons butter in a pan, add 250 grams mushrooms and fry for 5 - 7 minutes.
2. Add 2 teaspoons garlic paste and saute for 2 - 3 minutes.
3. Then, add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
4. Cook until it turns golden brown in color.
5. Now, add 1 tablespoon coriander and mix it well. Keep aside.
6. Heat 1 tablespoon butter in a pan, add 2 brown bread slices on top of it.
7. Cook for 2 - 3 minutes from both sides.
8. Place it on a board.
9. Spread the mushroom stuffing on top of it.
10. Place a slice provolone cheese and cover it with another bread slice.
11. Place it on a grill machine and grill the sandwich for 5 - 7 minutes or till golden brown from both sides or the cheese oil melted.
12. Serve hot.
Vegetable Cheesy Bake | Sanjeev Kapoor Khazana
A scrumptious cheesy dish perfect for a filling dinner.
VEGETABLE CHEESY BAKE
Ingredients
12-15 French beans, finely chopped
2 medium carrots, finely chopped
2 large potatoes cut into batons
green peas
8-10 fresh button mushrooms, chopped
3 teaspoons butter
1 large onion,
Salt to taste
Black pepper powder to taste
2 cups White Sauce
½ cup grated cheddar cheese
Method
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat 1 tbsp oil in a non-stick pan, add chopped garlic 1 tbsp, saute and add the 2 medium onion chopped and sauté on medium heat till translucent.
3. Add 1 medium potato, chopped. soaked, 1 carrot chopped. mix well.
4. Add 1 tbsp broccoli florets, green peas, French beans chopped the tomatoes and sauté for one minute. Add the French beans, carrots, potatoes, capsicums and mushrooms chopped and sauté for three to four minutes.
5. Add the salt, white pepper powder and mix well. Add 3 sprig of thyme. mix well.
6. Beat and add ½ cup cheese sauce. mix well. Add 2 tbsps corn kernels. mix well.
7. Add 1 cup cheese grated. Switch off heat.
8. Transfer the mixture into an oven-proof dish and sad breadcrumbs ½ cup, sprinkle ½ cup processed cheese on top. grate and add ¼ cup cheddar cheese.
9. Bake in the preheated oven for 10-12 minutes or till the cheese turns golden brown.
10. Serve hot with bread.
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