Mixed Cereals Dalia
Mixed Cereals Dalia is a healthy and nutritious one-pot meal that is perfect for lunch or dinner. Made with a blend of different cereals such as quinoa, millets, and brown rice, this recipe is gluten-free and vegan, making it suitable for many dietary preferences. It is also high in fiber, protein, and other essential nutrients, thanks to the addition of vegetables. This dish is versatile and can be customized to include your favorite vegetables.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
120 kcal
Protein
4 g
Carbs
18 g
Fat
3 g
Fiber
4 g
Ingredients
Quinoa
0.25 cup (25g)
Foxtail Millet (Raw)
0.25 cup (25g)
Amaranth seed, pale brown
0.25 cup (25g)
Olive Oil
2 tsp (10g)
Chopped Onion
1 small cup (80g)
Clove Garlic, Chopped
1 tsp (5g)
Chopped Carrot
0.5 small cup (80g)
Green Bell pepper
0.5 cup, chopped (80g)
Zucchini
0.5 cup, chopped (80g)
Chopped Tomato
0.5 small cup (80g)
Turmeric powder
0.5 tsp (2.5g)
Cumin Powder
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
Rinse the mixed cereals well and drain the water.
In a pan, add the mixed cereals and 2 cups of water. Bring it to a boil over high heat.
Once boiling, reduce the heat to low and let it cook for 15-20 minutes until the water is absorbed and the cereals are cooked.
Cooking Steps
1. Heat oil in a pressure cooker or a deep pan over medium heat. Add chopped onions and minced garlic. Sauté for 2-3 minutes until the onions turn translucent.
Add chopped carrots, bell pepper, and zucchini. Cook for 5-7 minutes until the vegetables are partially cooked.
Add chopped tomatoes, turmeric powder, cumin powder, and salt. Mix well.
Add the cooked quinoa, millets, and amaranth seeds. Mix well.
Cover the pressure cooker or pan and cook the cereals and vegetables are cooked.
Let the pressure release naturally.
Garnish with fresh coriander leaves and serve hot.