Say Quinoa this Eid

by yogalife_user
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India Gate brings you some interesting Eid recipes using quinoa.

Mediterranean Pomegranate & Quinoa Salad with Mango Salsa & Olives


  • Pomegranate Juice 300ml
  • Red wine Vinegar 20ml
  • Corn-flour -30g
  • Pomegranate seeds – 20g
  • Crushed Peanuts -10g
  • Diced Mango 40g
  • Chopped Red Thai Chilli – 1
  • Picked Basil leaves – 20g
  • Quinoa – 80g
  • Mint leaves – 5g
  • Lemon Juice – 1 tspn
  • Aragula Leaves – 40g
  • Chopped black olives – 20g


  • Cook quinoa in stock or water. Dry it. Fold in with julienned basil leaves & lemon juice. Season & chill.
  • Reduce the pomegranate juice by almost half. Add corn flour in cold water whisk in. 
  • Whisk together the reduced pomegranate juice with Vinegar and Olive Oil. Check seasoning. Chill 
  • Mix together all the other ingredients and fold in the chilled Quinoa. Drizzle the pomegranate dressing.
  • Garnish with fresh basil leaves.

Tandoori mushrooms with quinoa 

Ingredients for marination

  • Hung curd- 80 gms
  • Cream- 20 gms
  • Salt & pepper to taste 
  • Turmeric small pinch 
  • Jeera powder – 1/4 tsp 

Ingredients for Filling– 

  • Quinoa – 60 gms boiled 
  • Cottage Cheese grated – 30 gms
  • Coriander chopped- 1 tbsp
  • Mushrooms (big enough to be stuffed) -10 pieces 


  • Marinate the mushrooms with marination ingredients
  • Fill the empty stem spaces with the filling ingredients.
  • Bake them in an OTG for 15-20 mins at 200 degrees Celsius or till the mushrooms are well cooked. 
  • Garnished with chopped coriander and ketchup

Curry Quinoa & Chickpeas Buddha Bowl


  • 1 cup cooked quinoa
  • ¼ Kitchen king masala
  • ¼ cup coriander leaves
  • Salt to taste 
  • Chickpea curry 
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 1 lemon (juice)
  • 1 onions
  • 1 carrots
  • 1 cup broccoli
  • 2 tomatoes
  • 1 zucchini
  • 1 cup boiled chickpeas
  • 1 green chilly sliced
  • 2 tsp. oil
  • 3 pods of garlic 
  • Pinch of sumac
  • 1 tsp. lemon juice 
  • ¼ cup salad leaves


  • Add ¼ tsp. kitchen king masala, coriander leaves and salt to boiled quinoa and keep aside
  • In a pan heat oil, add garlic and onions and sauté till translucent. Add tomatoes, sauté for 2-3 minutes. 
  • Add your veggies and cook till done but firm. Add chickpeas and dry spices. Stir, turn off the gas and set aside 
  • Take a bowl and in your mind split it three parts. 
  • Add curried quinoa in one part, the chickpeas curry in another and your salad greens in the last.

Chicken Quinoa Biryani

1 medium chicken cut into 8 pieces 1.5 cups quinoa 1/2 teaspoon sea salt 2 cardamom pods, 1 cinnamon stick, 2 whole cloves(spices for cooking the quinoa) 2 onions thinly sliced For the Marinade: 1.5 cups plain yogurt 1/4 cup olive oil 2 whole cardamom pods 1 whole cinnamon stick 2 whole cloves 1/2 teaspoon black pepper (whole or ground) 2 teaspoons sea salt 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1/2 teaspoon turmeric powder 2 tablespoons fresh garlic, chopped 1 tablespoon fresh ginger, chopped 1-2 green chilli peppers, seeds removed and chopped (optional) 2 tablespoons lemon or lime juice fresh cilantro and mint, chopped


  • Mix all the marinade ingredients in a large bowl and add the chicken. Cover and leave in the fridge for 6-8 hours. 
  • In a large pot, bring 3 cups of water to a boil. Add the quinoa with the salt and “spices for cooking the quinoa” and cook for about 7 minutes, until the quinoa is half way cooked. Strain the water from the quinoa.
  • Sauté the onions in butter until lightly brown.
  • In a large heavy-bottomed pot, put the chicken with all its marinade in the bottom. Add half of the quinoa. 
  • Sprinkle some chopped coriander/mint leaves and the sautéed onions. Then add the remaining quinoa. 
  • Cover the dish tightly and cook for 5 minutes on high heat, then 15 minutes on medium heat. Continue cooking on low heat until chicken is cooked through (about 10 more minutes).
  • Serve with your choice of garnishing with coriander leaves or fried onion slices.

Quinoa hazelnut Laddoos

Ingredients for Laddoos:

  • 100 g cooked quinoa
  • 150 g hazelnut powder
  • 50 g crushed hazelnut pieces
  • 50 g icing sugar
  • 30 g hazelnut paste/ nutella
  • 2 mashed bananas

Ingredients for coating

Dark chocolate approx. 250 g for coating
1 packet digestive biscuits


  • Combine all the ingredients for ladoos and make small balls and freeze for 30 minutes until firm
  • Melt dark chocolate and dip each ball in it and coat with digestive biscuits and let it set and serve chilled

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