1. Quinoa hazelnut laddoos
Ingredients for ladoo
100 g cooked quinoa
150 g hazelnut powder
50 g crushed hazelnut pieces
50 g icing sugar
30 g hazelnut paste/ nutella
2 mashed bananas
Ingredients for coating
Dark chocolate approx. 250 g for coating
1 packet digestive biscuits
Method
1. Combine all the ingredients for ladoos and make small balls and freeze for 30 minutes until firm
2. Melt dark chocolate and dip each ball in it and coat with digestive biscuits and let it set and serve chilled
| Total calories | 3711 kcals |
| Carbs | 349 g |
| Proteins | 146.6 g |
| Fats | 137.2g |
| Fiber | 24.7g |
2. Quinoa halwa
Ingredients
1 cup quinoa
½ cup sugar
1/4th cup milk
½ cup ghee
4-5 cardamom crushed
saffron
silver leaf
1/4th cup raisin
2 cups water
2 tsp gram flour
1 tsp corn flour
Method
1. Heat ghee n roast quinoa, gram flour n corn flour.
2. On side make syrup of water, sugar, saffron n milk and add to roasted quinoa and mix well till thick
3. Remove from heat and add raisins n mix
4. Cool and serve with silver leaf
| Total calories | 907.1 kcals / |
| Carbs | 81 g |
| Proteins | 10.7 g |
| Fats | 62.3 g |
| Fiber | 3 |
3. Quinoa Methi Tikki
Ingredients
- Quinoa: 100gms
- Salt: to taste
- Boiled potatoes: 50gms
- Ginger: 10gms
- Green chilli: 10gms
- Kasoori methi: 5gms
- Yellow chilli powder: 5gms
- Roasted chana dal powder: 20gms
Procedure:
- Boil the quinoa with salt, strain it and keep it aside.
- Add boiled and grated potatoes in the quinoa, salt, chopped ginger, chopped green chilli, kasoori methi, yellow chilli powder and roasted chana dal powder.
- Make tikkis out of the mixture and shallow fry them in a non-stick pan.
- Serve it with achari mayo.
| Total Calories | 216.6kcals |
| Cho | 44.9g |
| Fats | 2.3g |
| Proteins | 8.65g |
| Fiber | 3.2g |
4. Tandoori mushrooms with quinoa
For marination
- Hung curd- 80 gms
- Cream- 20 gms
- Salt & pepper to taste
- Turmeric – small pinch
- Cumin powder – 1/4 tsp
Filling
- Quinoa – 60 GMs boiled
- Paneer grated – 30 GMs
- Coriander chopped- 1 tbsp
- Mushrooms (big enough to be stuffed) -10 pieces
Marinate the mushrooms and fill the empty stem spaces with the filling. Bake them in an OTG for 15-20 mins at 200 degrees Celsius or till the mushrooms are well cooked. Serve Garnished with chopped coriander and ketchup
| Total Calories | 285 kcals |
| Cho | 144.3g |
| Fats | 12.9g |
| Proteins | 16g |
| Fiber | 4.3g |
5. Quinoa Biryani
Ingredients
- Quinoa: 100 gms
- Diced Mixed peppers: 80 gms
- Chopped Onions: 40 gms
- Diced Cooked Potatoes: 40 gms
- Chopped tomatoes: 40 gms
- Ginger Garlic Paste: 10 gms
- Biryani Masala: ½ tablespoon
- Lemon juice: ½ tsp.
- Fresh coriander: 30 gms
- Oil: 30ml
- Coal: 1 piece
Method
- Cook the quinoa in vegetable stock on a medium flame till its done.
- Add oil in a pan, sweat the onions, add all the spices and chopped vegetables and cook until tender.
- Now, add the Quinoa. Check for seasoning.
- Give the quinoa a little smoke by burning the coal and then placing it in a small bowl on top of the quinoa with ghee & garlic. Close with aluminum foil.
- Place in a small microwave bowl. Sprinkle some water over it. Heat in the microwave & de-mold on a plate.
- Garnish with caramelized onions & coriander.
| Total Calories | 456 cal |
| Fiber | 3g |
| Carbs | 34.6g |
| Protein | 4.08g |
| Fats | 35g |
