Lobia and Vegetable Quinoa Bowl
This Lobia and Vegetable Quinoa Bowl is a healthy, high-protein meal that is perfect for lunch or dinner. It's gluten-free, vegetarian, and packed with a variety of colorful vegetables, making it a great source of vitamins and minerals. The recipe also includes hung curd, which is an excellent source of protein and probiotics. This dish is perfect for people who want to incorporate more plant-based protein into their diets.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
116 kcal
Protein
7 g
Carbs
20 g
Fat
1 g
Fiber
4 g
Ingredients
Lobia (Black Eyed Peas)
0.5 small cup (50g)
Chopped Carrot
0.5 small cup (50g)
Chopped Cucumber
0.5 small cup (50g)
Chopped Tomato
0.5 small cup (50g)
Hung Curd
1 small cup (50g)
Common Salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Quinoa
0.25 cup (50g)
Instructions
Preparation
1. Rinse the quinoa and lobia thoroughly and soak them separately in water for at least 4 hours or overnight.
Pressure cook lobia for 5 whistles.
Start by making hung curd. To do this, take regular yogurt and strain it to remove excess water. You can use a muslin cloth or a fine mesh strainer. Place the yogurt in the cloth or strainer and let it sit over a bowl for about 2-3 hours or until it thickens and most of the liquid has drained out. You'll be left with thick, creamy hung
Cooking Steps
Drain the water and rinse the quinoa and lobia again.
In a medium-sized pot, add 2 cups of water and bring it to a boil. Add the quinoa and lobia and let it cook for 15-20 minutes or until they become soft and tender.
Drain any excess water and transfer the cooked quinoa and lobia to a bowl.
Add the chopped vegetables, salt, and pepper to the bowl and mix well.
In a separate bowl, whisk the hung curd until smooth.
Pour the hung curd over the quinoa and lobia mixture and mix well.
Garnish with fresh coriander leaves and serve.