A Perfect Protein Meal-Healthy and delicious.
Quinoa | 1 Cup (16 tbs) | |
Water | 2 Cup (32 tbs) | |
Chickpea | 1 1/2 Cup (24 tbs) , boiled | |
Fresh lemon juice | 1/2 Large | |
Green chilies | 2 Medium , finely chopped | |
Carrots | 1/2 Medium , shredded | |
Beetroot | 1/4 Medium , shredded | |
Cumin powder | 1/4 Teaspoon | |
Paprika | 1/2 Teaspoon | |
Tomatoes | 1/4 Cup (4 tbs) | |
Red onion | 1/2 Cup (8 tbs) , finely chopped | |
Scallions | 1/4 Cup (4 tbs) | |
Coriander leaves | 1/4 Cup (4 tbs) | |
Olive oil | 2 Tablespoon | |
Garlic | 1 Tablespoon , minced | |
Salt | 1 Teaspoon ((to taste)) | |
Almonds | 1 Tablespoon , slivered |
GETTING READY
1. In a pot on high heat, add water and quinoa and bring it to a boil. Once it has boiled, lower the heat and let it simmer covered for 10 minutes or until it is completely cooked.
2. In a pan, heat oil and add the garlic, onion, green chilies and stir fry on medium high for 1 minute.
3. Add salt to taste and the chickpeas. Stir until well incorporated.
4. Switch off the gas and add in the carrot and beetroot. Mix well.
5. Add the cooked quinoa, remaining vegetables and lemon juice. Mix until well incorporated.
SERVING
6. Serve the salad garnished with slivered almonds.
Serving size
Calories 372Calories from Fat 97
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 357 mg14.88%
Total Carbohydrates 55 g18.3%
Dietary Fiber 12 g48%
Sugars 8 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet