Mouth-watering quinoa recipes packed with nutrition for festive celebration

by Harsh Vardhan Posted on

Quinoa the messiah of guilt free indulgence, is easily seen as a healthy replacement to our beloved junk food.

Delicious and easy to digest, Quinoa has a nutty flavour, and can be boiled and eaten plain, like rice or barley. It can also be replaced as the key ingredient in any dish. One can perk up their burger by peppering the mashed vegetables with quinoa, or choose to make brownies, dosas, poha, upma, and dhokla with quinoa. The best part about the grain is that it does not change the authentic flavour of the dish.

Chocolate- coffee quinoa Cake

preparation time about 15 mins. Baking time 30-40 mins at 180*c



1 cup flour

1 cup quinoa

1 cup powdered sugar 1/3rd cup cocoa powder 1 tsp baking soda

1 tsp baking powder ½ tsp salt


  • cup oil
  • cup water

1/4th cup milk 1/4th cup curd

1 tsp vanilla extract

2 tsp coffee essence


  1. Put all dry ingredients in 1 bowl and mix
  2. Put all wet ingredients in another bowl and make an emulsion mix
  3. Now mix the wet and the dry ingredients and mix with a beater for 2 mins,
  4. Pour into a greased mould and bake for 30-40 mins at 180 degrees
Total calories 1470 kcal
Carbs 222.6 g
Proteins 15 g
Fats 57.5 g
Fiber 5.7 g

Minty Quinoa Bhel!


Quinoa – 80g

Chopped Shallots – 20g

Chopped Coriander – 10g

Puffed Rice – 30g

Diced tomatoes – 15g

Chopped mint – 10g

Cumin powder – 5g

Hing – 3g

Diced Cucumber – 20g

Lemon juice – 10ml

Tamarind Chutney – 5ml

Honey – 5ml

Olive Oil – 10 ml

Salt & pepper to taste


  1. Cook the quinoa in water or vegetable stock and set aside.
  2. Gently fold in all the ingredients. Check seasoning.

To Serve:

Place in a plate and garnish with mint leaves.

Total 170 kcal
Cho 32.9g
Fats 2.2g
Proteins 4.3g
Fiber 2.5g

Quinoa bharwa bhindi


Lady’s finger -400 grams

Onion -2 cut lengthwise

Tomato -2 chopped

For the stuffing

Soaked Quiona: 100gms (g)

Turmeric powder: 5gms (g)

Chilli powder: 10gms (g)

Coriander powder: 10gms (g)

Amchur powder: 5gms (g)

Garam masala powder: 5gms (g)

Oil : 45gms (g)

Cumin seeds: 5gms (g)

Curry leaves: 10nos

Salt: to taste


  1. Wash ladies finger and wipe it dry with a clean kitchen towel. This is an important step as the ladies finger will become sticky, if you omit this step.
  2. Cut off the tip and the crown. Make a long slit and keep it aside.
  3. In a mixing bowl, add soaked quinoa, chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder and salt needed. Mix well and stuff the lady’s finger with this masala.
  4. Heat oil in a pan/kadai, add jeera seeds, when it splutters, add onions and fry until onions turn golden brown.
  5. Then add tomatoes and cook until tomatoes become mushy. Add salt as required. Add the remaining stuffing mixture to the gravy if it’s in excess.
  6. Then add all the stuffed bhindi/okra and cook uncovered for 5-10 minutes on low flame stirring now and then. Then cook covered until tender.
    1. To serve add the gravy at base and make a tower of the bhindi on top of it.
Total 295 kcals
Cho 59.8g
Fats 2g
Proteins 9.8g
Fiber 7.8g


Harsh Vardhan

Adventurer•Blogger• Foodie• Gadget Freak•Contact

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