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 QUINOA CURD CRUNCH BOWL

Spiced Quinoa Curd Bowl with Crunch and Flavor

This Quinoa Curd Crunch Bowl is a wholesome, protein-rich dish made with tricolor quinoa, curd, and a crunchy, spiced ghee tempering. It features a medley of flavors from mustard, jeera, curry leaves, ginger, and carrots. Topped with roasted watermelon seeds or cashews, it's perfect for summer meals or light dinners. With its refreshing texture and vibrant taste, this bowl is both satisfying and gut-friendly.


EXPLORE SWEET RECIPE'S    

High-protein quinoa curd bowl with crunchy toppings and Indian tadka for a wholesome, cooling and nourishing summer meal.¯

Tips & Tricks for Perfect Quinoa Curd Crunch Bowl

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Use fresh, thick curd for a creamy texture. Adjust the green chilli and pepper to your spice preference. Always cool the quinoa before mixing to prevent curd from curdling. For added richness, use cashew nuts instead of seeds. Garnish with extra coriander for a burst of freshness. This dish pairs well with pickle or papad. Make it vegan by replacing curd with plant-based yogurt and using oil instead of ghee.

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     Step-by-Step Recipe : Quinoa Curd Crunch Bowl
  • INGREDIENTS
  • - 2 cups Cooked Tricolor Quinoa
  • - 2 cups Curd
  • - 1/2 cup Water
  • - 1/2 cup Grated Carrot
  • - 3 Chopped Green Chillies
  • - 1-inch piece Chopped Ginger
  • - 1/4 cup Roasted Watermelon Seeds (or cashew nuts)
  • - 1 tbsp Ghee
  • - 1/2 tsp Mustard Seeds
  • - 1/2 tsp Jeera (Cumin Seeds)
  • - 10 Curry Leaves
  • - 1 Red Chilli
  • - 1 tbsp Whole Black Pepper
  • - 2 tbsp Chopped Coriander
  • - Salt to Taste
​Creamy quinoa curd bowl with carrot, green chilli, black pepper and crunchy roasted watermelon seeds or cashews.

PREPARATION STEPS

​ 1. Heat ghee in a pan. Add mustard seeds, jeera, green chillies, ginger, black pepper, curry leaves, and red chilli. Fry for 2 minutes.

2. Add grated carrot and cook for 2-3 minutes until the raw smell goes away. Set aside.

3. In a bowl, combine cooked quinoa, curd, water, and salt. Mix well.

4. Pour the carrot tempering over the quinoa mixture and add chopped coriander. Mix thoroughly.

5. Before serving, top with roasted watermelon seeds (or cashew nuts) for extra crunch.



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