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This chickpea recipe is a perfect one pot recipe for vegetarian and vegan meals. This immune boosting healthy chickpeas recipe with cabbage is not only delicious but also very nutritious. An easy one pot meal perfect for any day of the week. 💬 Let me know in the comments if you enjoyed my healthy vegan one pot chickpea recipes. ▶️ CHICKPEA CABBAGE SOUP RECIPE INGREDIENTS: (4 to 5 servings) 3 Tablespoon Olive Oil Onion - 200g / 1+1/2 cup - finely chopped 300g / 2 cups Yellow Potatoes (Yukon Gold) - chopped into 1 X 1/2 inch pieces (2 medium potatoes 350g by weight INCLUDING SKIN) 1+1/2 Tablespoons Garlic - finely chopped (5 to 6 garlic cloves approx.) 1 Teaspoon Turmeric 1/2 Teaspoon Ground Black Pepper 1/4 Teaspoon Cayenne Pepper (Optional) 3/4 cup / 175ml - Passata / Tomato Puree 250g / 3+1/2 cup approx. - Cabbage - chopped into 1 X 1 Inch pieces 150g / 1 cup - Carrot - chopped into 1/2 X 1/2 Inch pieces (2 medium carrots approx.) 2 Cups / 1 Can (540ml can) - Cooked Chickpeas (Drained the water) Salt to taste (I have added total 1+1/2 pink Himalayan Salt) 900ml / 4 cups - Vegetable Broth (low sodium) 475ml / 2 cups Water Garnish: Lemon juice to taste (1/2 to 3/4 tablespoon teaspoon lemon juice) 1 Cup / 75g Green Onion - finely chopped 1/2 Cup / 17g Dill - finely chopped ▶️ METHOD: Drain 2 cups of home cooked chickpeas or 1 can of chickpeas and set it aside for later. To a heated pot add olive oil, onion, potatoes, 1/4 tsp salt and fry on medium heat until the onion and potatoes start to brown. It will take about 6 to 7 minutes. Add garlic and fry on medium to medium-low heat for another 1 to 2 minute or until fragrant. Add the turmeric, ground black pepper, cayenne pepper and fry for a few seconds. Add the chopped cabbage, carrots, cooked chickpeas, salt, vegetable broth, water and mix well. Cover and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 15 minutes or until the potato is cooked through. Once the potatoes are cooked well, uncover and increase the heat to medium-high and cook for another for about 1 minute or so. Turn off the heat. (If in case the stew gets too thick add boiling water or broth to thin it out. DO NOT add cold water that will ruin the taste) Add the lemon juice, green onions, dill and mix well. Serve hot. This recipe is perfect meal prep and if stored well in the refrigerator can last for 3 to 4 days. ▶️ IMPORTANT NOTES: 👉 Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingl ************* #chickpeas #vegetarian #vegan #vegetarianrecipes #chickpeasrecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #cabbage #soup

Green Curry Mushroom Soup Recipe | Easy Vegetarian and Vegan Meals | Green Coconut Curry Recipe thai curry recipe, green coconut curry recipe, how to make green coconut curry, thai food, how to make green curry, easy vegan meals, healthy vegan recipes, healthy recipes, vegan food, curry, vegan curry recipe, vegetarian meals, vegetarian recipes, vegan recipes, vegan, green coconut curry, green curry recipe, vegetarian, thai curry, thai coconut curry, coconut Green Coconut Curry recipe with and Mushrooms is perfect for a Ramen and Rice bowl. This green curry recipe is a great vegetarian curry for easy Vegetarian and Vegan Meals. 💬 Let me know in the comments if you like my green coconut curry recipe. What is your favorite curry and what country is it most popular in? ▶️ GREEN CURRY AND MUSHROOM RECIPE INGREDIENTS: 👉 GREEN CURRY PASTE: 1/2 cup / 40g - Cilantro (coriander) stem (THOROUGHLY WASHED to get rid of any dirt) 17g / 4 to 5 Garlic 5g / 1/2 Inch ginger 35g / 1 Jalapeno Pepper - deseeded Zest of 1 lime / 1/2 Tablespoon 1/2 cup / 70g Onion 1 Teaspoon Turmeric powder 1 Teaspoon Ground Cumin 1 Teaspoon Ground Coriander 1/4 Teaspoon Cayenne Pepper or to taste (Optional) 1/2 Teaspoon salt 2 tablespoon cooking oil (I have used light olive oil) 1 to 2 tablespoons water if needed while blending 👉 OTHER INGREDIENTS: 2 cups / 475ml Vegetable Broth (Low Sodium) 2 heaping cups / 150g Mushrooms - chopped (Cremini mushroom or button mushrooms) Salt to taste (I have added 1 teaspoon Pink Himalayan salt) 3 cups / 700g Coconut milk 1 Tablespoon Corn Starch 👉 Garnish: Lime Juice to taste (I have added 1 tablespoon) 1/2 to 3/4 cup / 30g to 45g Green Onion - chopped Black Pepper to taste ( I have added 1/4 teaspoon) 👉 Toppings: (You can add toppings of your choice) Protein of choice (I have added Pan Fried Tofu - Sprinkle salt and pepper on firm tofu OR SPICES OF YOUR CHOICE. Then pan fry on high heat 30 seconds each side) Blanched Bok Choy (Blanched in SALTED boiling water for a few seconds) Green onions - chopped Lime juice to taste Red chilis ▶️ METHOD: (3 servings approx.) Start by adding cilantro stems, garlic, ginger, jalapeno, onion, lime zest, (1 TO 2 TABLESPOONS OF WATER IF NEEDED) to a blender and make a puree. (Thoroughly wash the cilantro stem to get rid of any dirt.) Transfer the puree to a deep pot. Add turmeric, cumin, coriander, Cayenne pepper, 1/2 Tsp salt and cooking oil. Cook while switching between medium and medium-low heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the vegetable broth and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 10 minutes - for the flavours to develop. Uncover and add the chopped mushrooms, salt to taste and bring it to a boil. Add corn starch to the coconut milk and mix well - make sure to get rid of any lumps. Add it to the pot and bring it to a rapid simmer and then simmer for another 3 to 4 minutes or until the corn starch is completely cooked. Turn off the heat and add the lime juice, chopped green onion and ground black pepper. Mix well. Serve it as soup or with noodles or steamed jasmine rice. Enjoy it with noodles or with freshly steamed jasmine rice OR JUST BY ITSELF AS A SOUP with some crusty bread. ▶️ IMPORTANT TIPS: - Thoroughly wash the cilantro stems to get rid of any dirt - Make sure to cook the curry paste until it turns thick and the oil starts to separate, this will add a lot of flavour ************* #GreenCurry #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #Food #HealthyRecipes #PlantBased #vegetarianfood #curry #curryrecipe #VeganCurry #coconutcurry

ONE PAN (Baked) CHICKPEA RECIPE | Vegetarian and Vegan Meals Idea | Chickpea recipes This one pot baked chickpea recipe is a healthy and easy Vegetarian and Vegan Meals Idea. These chickpea recipes are perfect one pot meal for any day of the week. 💬 Let me know in the comments if you enjoyed my vegan chickpea recipe. ▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings approx.) 2 cups / 1 can (540ml can) Cooked Chickpeas - drained and rinsed 100g / 1 cup Carrots - Julienne cut (It's important that the carrots are thinly shredded so that they can cook in the same time as the onions) 250g / 2 heaping cup Red Onions - thinly sliced 200g / 1 heaping cup RIPE Tomatoes - chopped 35g / 1 Jalapeno OR Green chillies to taste - chopped 2 Tablespoon Garlic - finely chopped 2+1/2 Tablespoon Tomato Paste 1/2 Teaspoon Ground Cumin 1/2 Teaspoon Ground Coriander 1 Tablespoon Paprika (NOT SMOKED) Salt to taste ( I have added total 1+1/4 Teaspoon of pink Himalayan salt) 3 Tablespoon Olive Oil 👉 Garnish: 1/4 cup / 10g Parsley - chopped Freshly Ground Black Pepper to taste (i have added 1/4 teaspoon) OPTIONAL - Drizzle of extra virgin olive oil ✅ 👉 BAKING PAN: 10.5 X 7.5 inches (you could use a square or oval shaped pan as well) ▶️ METHOD: Thinly slice the onion and julienne cut the carrots. IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE / COOK IN THE SAME TIME AS THE ONIONS. Chop the jalapeno or green chilis and garlic. Set it aside. Now drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and rinse it. PRE-HEAT THE OVEN TO 400 F. To a 10.5 X 7.5 inches baking pan add the cooked chickpeas, shredded carrots, onions, tomatoes, jalapeno, garlic, tomato paste, spices (ground cumin, coriander, paprika) and salt. Mix thoroughly with clean hands, so that each of the vegetables and chickpeas are coated with the spices and tomato paste. Wet a rectangular piece of parchment paper so that it becomes more pliable and easier to cover the pan. Squeeze to remove any excess water. Cover the pan with the wet parchment paper as shown in the video. Then Bake in a pre-heated oven at 400F for about 35 minutes or until the carrots and onions are soft and cooked. Remove from the oven and then remove the parchment paper. Bake uncovered for about another 8 to 10 minutes to get rid of any excess water. It took me 10 minutes in my oven. ✅ 👉 EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDING TO YOUR OVEN. Remove the pan from the oven and place it on a wire rack. Allow it to slightly cool down. This is a very versatile dish. You can serve it with couscous or rice. Make a greek pita pocket sandwich or serve it along with whole wheat roti or pita. This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days. ▶️ IMPORTANT TIPS: 👉 IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE/COOK IN THE SAME TIME AS THE ONIONS 👉 EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY 👉 This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 4 days ************* #chickpeas #chickpearecipe #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #vegetarianfood #garbanzos #FoodImpromptu #vegetarianfood ************************* vegetarian food, one pot meals, vegetable casserole, one pot vegan recipe, casserole recipes, chickpeas and vegetables, plant based, garbanzo beans, chickpea recipes, chickpea recipe, vegetarian recipes, vegan, vegan recipes, vegetarian, easy vegan recipes, easy vegan meals, easy vegan recipe, vegan recipe, one pot recipes, vegan food, vegetarian meals, healthy recipes, healthy vegan meals

Asian Style Spaghetti Salad Recipe | Vegetarian and Vegan Meals Idea | Salad Recipe Vegetable Noodle Salad Recipe. A quick and easy Vegetarian and Vegan Meals Idea. Healthy recipes for any day for the week. This salad recipe with an easy homemade dressing is just great for the summer. So make this easy salad recipe for your next get together. 💬 Let me know in the comments if you enjoyed my vegan easy noodle salad recipe? ▶️ VEGETABLE NOODLES RECIPE INGREDIENTS: 👉 Vegetables for the salad: 120g / 2 cups Broccoli - CUT IN TO SMALL FLORETS 100g / 1 cup Red bell pepper - thinly sliced 100g / 1 cup SNAP PEAS OR SNOW PEAS - chopped 100g / 1 cup Carrots - Julienne cut 75g / 1 cup Green Onions - chopped 15g / 1/2 cup Cilantro - chopped 👉 To cook Spaghetti Noodles: 225g Spaghetti Noodles (or noodles of choice) 2+1/2 to 3 Litres of Boiling water Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt) 👉 **To make Garlic Flavoured Oil: 2 Tablespoons Olive Oil 1 Tablespoon / 12g Garlic - finely chopped 1/4 Teaspoon Chili Flakes or to taste 1 Tablespoon / 10g White Sesame Seeds 👉 Salad Dressing: **Garlic Oil (See the method for directions) 1+1/2 Tablespoon Lime or Lemon Juice or to taste 2 Tablespoon Soy Sauce 1+1/2 Tablespoon Maple Syrup or to taste 1 Tablespoon Toasted Sesame Oil or to taste ▶️ METHOD: Start by preparing the vegetables. Thoroughly wash and chop the vegetables and store it in the refrigerator until ready to use. ✅ To cook Spaghetti Noodles: Bring the water to a boil and add 1 teaspoon salt. Add the dry spaghetti noodles and cook it al-dente. Undercook the noodles by 1 to 2 minutes. I cooked the spaghetti noodles for 8 minutes. Once cooked drain the noodles and rinse it off with cold water to stop the cooking process. Then let it sit in the strainer to drain the water while we prepare the rest of the ingredients. ✅ To make Garlic Flavoured Oil: Heat a small pan and add olive oil, chopped garlic and fry for 4 to 5 seconds and then REDUCE THE HEAT TO THE VERY LOW, this will prevent the garlic from burning. Add the chili flakes, white sesame seeds and fry for about 30 seconds or until fragrant. DO NOT BROWN THE GARLIC BUT AT THE SAME TIME THE GARLIC SHOULD BE COOKED THROUGH. Once the garlic is cooked through, right away transfer it from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING. Allow the garlic oil to cool down. 👉 NOTE: BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR OVER BROWNING THE GARLIC THE SALAD WILL TASTE BITTER. ✅ Salad Dressing: Now to a small jar add the lime or lemon juice, soy sauce, maple syrup, and sesame oil. Cover the lid and shake it well to mix. ✅ TO ASSEMBLE THE SALAD: To a large bowl add the vegetables, cooked spaghetti, the salad dressing, garlic oil and mix until noodles and vegetables is coated with dressing. Serve at room temperature or cold. This makes a great light lunch. You can also pair it with your favourite protein for dinner. You can store the left overs in the refrigerator for up to 3 days. ▶️ IMPORTANT TIPS: 👉 Undercook the spaghetti noodles by 1 to 2 minutes. I cooked the noodles (al-dente) for 8 minutes 👉 If you do not like spaghetti, YOU COULD USE ANY NOODLES OF YOUR CHOICE 👉 Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED 👉 BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR BROWNING OTHERWISE THE SALAD WIL TASTE BITTER 👉 Once the garlic is cooked through, right away transfer the garlic oil from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING 👉 ✅ Both BROCCOLI AND SNAP PEAS CAN BE EATEN RAW IN A SALAD. HOWEVER, IF YOUR STOMACH DOES NOT AGREE WITH IT, THEN YOU COULD BLANCH THEM - by adding them to the boiling spaghetti water in the last 30 seconds. Then drain and rinse with cold water to stop the cooking process so that it still has a bite to it ************* ************* #noodles #salad #saladrecipe #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #Food #noodle #healthysalad ******************* salad recipe, noodle salad recipes cold, noodle salad asian, noodle salad recipe, asian style noodles easy, asian style noodles using spaghetti, asian style noodles recipe, healthy salad recipes, spaghetti salad recipes easy, vegetarian, vegan recipes, vegetarian recipes, vegan, easy vegan recipes, easy vegan meals, easy vegan recipe, healthy recipes, vegan recipe, vegan food, vegetarian meals

VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan and Vegetarian Meal Ideas vegetarian recipes, quinoa recipes, quinoa, vegetarian, easy vegan recipes, vegan, easy quinoa recipe, quinoa recipe, high protein meals, vegan recipes, best vegan quinoa, vegan food, healthy vegan recipes, high protein diet, high protein vegan meals, healthy recipes, plant based, vegetarian meals, high protein, healthy quinoa, spicy quinoa recipe, spicy quinoa, easy quinoa recipes Indian Style Vegetable Quinoa Nourish Bowl Recipe is a perfect one pot meal. Healthy Vegan and Vegetarian Meal Ideas. Easy Quinoa recipes for any day of the week. 💬 Let me know in the comments if you enjoyed my vegan nourish bowl recipe? ▶️ INGREDIENTS for Quinoa Recipes: (3 to 4 servings) 1 cup/190g Quinoa (soaked for about 30 minutes) 3 Tbsp Olive oil 1+1/2 cup 200g Onion 1+1/2 Tbsp Garlic or to taste - finely chopped 1/2 Tbsp Ginger or to taste - finely chopped 1/2 Tsp Turmeric 1 Tsp Paprika (NOT SMOKED) 1 Tsp Ground Cumin 1 Tsp Ground Coriander 1/4 Tsp Cayenne Pepper (Optional) Salt to taste (I have added total 1/4 + 3/4 teaspoon of pink Himalayan salt) 150g / 1 cup Carrots 130g / 1 cup Green Beans 200g / 1 cup Tomatoes - chopped 70g / 1/2 cup Frozen Green Peas 325ml / 1+1/3 cup Water OR AS REQUIRED (👉 Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY) 100g / 3+1/2 cup Spinach - LEAVES ONLY (I have added baby spinach) Lemon juice to taste (I have added 1/2 tablespoon) Ground Black Pepper to taste (I have added 1/2 teaspoon) 1/2 cup / 70g Cashews (Toasted) 2 Tablespoon / 5g Cilantro (Coriander leaves) - very finely chopped ▶️ METHOD: Start by thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked, drain the water from the quinoa and let it sit in the strainer. To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release its moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it just starts to brown. Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds. Then add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry on medium heat for about 2 to 3 minutes. Then add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked. Once the quinoa is cooked, turn off the stove. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT. Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY. Top it with toasted cashews and chopped cilantro (coriander leaves). Serve hot. ▶️ IMPORTANT TIPS: 👉 Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa 👉 Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED 👉 Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it 👉 Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY 👉 After the quinoa is cooked. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT. #quinoa #quinoarecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #quinoasalad #onepotmeal

ONE POT QUINOA AND BEANS Recipe | HIGH PROTEIN Vegetarian and Vegan Meals | Quinoa recipes Beans Recipe, one pot meals vegetarian, plant based, Black beans, vegetarian meals, high protein vegan meals, healthy recipes, high protein diet, vegan food, high protein meals, healthy vegan recipes, one pot recipes, one pot meals, vegan recipes, best vegan quinoa, easy quinoa recipe, quinoa recipe, easy vegan recipes, vegetarian, vegetarian recipes, quinoa, quinoa recipes, vegan This One Pot Quinoa Recipe is High protein and is perfect for Vegetarian and Vegan Meals. This one pot recipe made with quinoa and beans is not only filling but also tastes delicious. Make a big batch of this one pot meal and enjoy it through out the week. This quinoa recipe makes a perfect lunch or dinner. Enjoy! 💬 Let me know in the comments below if you like my one pot Quinoa and beans recipe. Is there another quinoa recipe you'd like to see me prepare? ▶️ QUINOA RECIPE INGREDIENTS: (4 servings approx.) 1 Cup / 190g Quinoa (Thoroughly washed and soaked) 2 Cups / 1 Can (398ml Can) Cooked Black Beans (drained/rinsed) 3 Tablespoon Olive Oil 1 +1/2 Cup / 200g Onion - chopped 1+1/2 Cup / 200g Red Bell Pepper - chopped into small pieces 2 Tablespoon Garlic - finely chopped 1+1/2 Cup / 350ml Passata / Tomato Puree / Strained Tomatoes 1 Teaspoon Dry Oregano 1 Teaspoon Ground Cumin 2 Teaspoon Paprika (NOT SMOKED) 1/2 Tsp Ground Black Pepper 1/4 Teaspoon Cayenne Pepper or to taste (optional) 1+1/2 Cups / 210g Frozen Corn kernels (you can use fresh corn) 1+1/4 Cup / 300ml Vegetable Broth (Low Sodium) Add Salt to Taste (I have added total 1+1/4 Tsp of Pink Himalayan Salt. Please note I have used low sodium broth and beans) Garnish: 1 cup / 75g Green Onion - chopped 1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped Lime or Lemon juice to taste (1/2 to 3/4 Tablespoon - Taste the quinoa first before adding the lime juice and add accordingly or only if needed) Drizzle of extra virgin Olive oil (I added 1 tablespoon of organic cold pressed olive oil) ▶️ METHOD: Thoroughly wash the quinoa - a few times until the water runs clear (this will get rid of any impurities/bitterness and will give quinoa a clean taste). Then soak for 30 minutes. 👉 After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water. Also, drain 2 cups or 1 can (398ml) of cooked black beans and allow it to sit in the strainer to drain any excess water. (Use a Wider Pot to cook this dish, the quinoa will cook more evenly without getting mushy). To a heated pot add olive oil, onion, red bell pepper, 1/4 teaspoon salt and fry on medium to medium-high heat until the onions and peppers start to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip this step. Once the onion and peppers start to brown, add chopped garlic. Fry for about 1 to 2 minutes or until fragrant. Add the spices - oregano, ground cumin, black pepper, paprika, cayenne pepper and fry for 1 to 2 minutes on low to medium-low heat. Add the passata/tomato puree and cook on medium heat to get rid of the excess moisture of the tomato pure and until the puree turns thick. It will take about 4 minutes or so. Add the soaked/strained quinoa, cooked black beans, frozen corn, salt, vegetable broth and mix well. Bring to a vigorous boil. Stir in between so that the quinoa does not stick to the bottom of the pan. Cover and cook on LOW heat for about 15 minutes or until the quinoa is cooked (but not mushy). Uncover and turn off the heat. Garnish with chopped green onion, cilantro, lime juice, drizzle of olive oil. Mix very gently because quinoa is very soft at this point and over mixing can cause the quinoa to get mushy. (NOTE: taste the quinoa before adding lime juice and then add lime juice accordingly or if you think it's needed) Serve hot. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days. ▶️ IMPORTANT TIPS: 👉 Use a Wider Pot to cook this dish, so that the quinoa can cook more evenly without getting mushy 👉 Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/bitterness and will give quinoa a clean taste 👉 Cooking time depends on several factors - type of cooking pot, type of stove, moisture content of the ingredients etc. so use your judgement and adjust accordingly 👉 Adding salt to onion/peppers while frying it, will release it's moisture and help it cook faster, so don’t skip this step ***** Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱 Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes! #quinoa #quinoarecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #beans #lentilsrecipe #quinoasalad#HealthyVeganRecipes #VeganFood #HealthyRecipes

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