Quinoa Dalia
This recipe is perfect for those looking for a healthy, gluten-free, and vegan option for breakfast or lunch. Quinoa is a rich source of dietary fiber, protein, and essential minerals, making it an ideal food choice for weight loss and overall health. This dish is also low in calories and fat, making it a guilt-free meal option.
Nutrition Facts
Per serving
Energy
98 kcal
Protein
4 g
Carbs
14 g
Fat
2 g
Fiber
4 g
Ingredients
Quinoa
0.25 cup (60g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
1 small cup (75g)
Chopped Green Chilli
1 tsp (2g)
Grated Ginger
1 tsp (3g)
Olive Oil
0.25 tbsp (3g)
Cumin seeds
0.5 tsp (2.5g)
Mustard seeds
0.5 tsp (2.5g)
Common salt
0.25 tsp (1.25g)
Split Urad Dal (Raw)
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Plain Water
2 medium cup (500g)
Instructions
Preparation
Rinse the Quinoa thoroughly and soak for 1- 2 hours.
Cooking Steps
Heat oil in a pressure cooker over medium heat. Add cumin seeds, mustard seeds, and urad dal and let them splutter.
Add chopped onions, green chili, and ginger and saute until the onions turn translucent.
Add chopped tomatoes and cook until they turn mushy.
Add the soaked quinoa and water. Stir well.
Add salt to taste and close the pressure cooker with the lid.
Pressure cook for 3-4 whistles on medium heat.
Once the pressure releases naturally, open the cooker and fluff up the dalia with a fork.
Garnish with fresh coriander leaves and serve hot.