Vegetable Porridge

This Vegetable Porridge is a wholesome and hearty Indian dish packed with protein and vibrant vegetables, perfect for a nutritious lunch. It's a comforting bowl of goodness that combines spices and textures for a satisfying meal.

Ingredients

• Quinoa - 100 grams
• Chickpeas (cooked) - 100 grams
• Carrot (diced) - 1 medium
• Spinach (chopped) - 50 grams
• Tomato (chopped) - 1 medium
• Onion (finely chopped) - 1 medium
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Fresh coriander (for garnish) - a handful

Steps

1. Rinse the quinoa under cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add cumin seeds and allow them to splutter.
3. Add the chopped onion, garlic, and ginger to the pot. Sauté until the onions turn translucent.
4. Stir in the diced carrot and cook for 3-4 minutes until slightly tender.
5. Add the chopped tomato, turmeric, and garam masala. Cook until the tomatoes soften.
6. Add the cooked chickpeas and rinsed quinoa to the pot. Stir well to combine.
7. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and let it simmer for 15-20 minutes, or until the quinoa is cooked and the porridge reaches a creamy consistency.
8. Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh coriander.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein from quinoa and chickpeas, supporting muscle repair and growth.
• Rich in vitamins and minerals from a variety of vegetables, promoting overall health.

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