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Fitness coach Vanshika Khurana shares high protein lal saag quinoa khichdi recipe with 25g protein

lal saag quinoa khichdi recipe high protein khichdi recipe quinoa dal khichdi healthy Indian recipe Vanshika Khurana recipe fitness influencer diet recipe 25g protein meal fibre rich Indian food red amaranth benefits quinoa health benefits gluten free khichdi recipe

Healthy eating does not have to mean sacrificing flavour and a new recipe shared by fitness coach Vanshika Khurana proves exactly that. The influencer recently posted a nourishing lal saag quinoa khichdi on Instagram combining traditional Indian comfort food with modern superfoods to create a balanced protein rich meal.

The dish brings together quinoa yellow moong dal masoor dal and vibrant red amaranth leaves also known as lal saag. According to the influencer red amaranth contains significantly more fibre than spinach and may help support gut health. Quinoa meanwhile is widely recognised as a gluten free complete protein containing essential amino acids along with fibre zinc folate and antioxidants.

Each serving of this wholesome khichdi delivers approximately 25 grams of protein and 11.5 grams of fibre while containing around 420 calories making it suitable for those looking for a nutritious yet satisfying meal. The recipe serves two people.

Ingredients
¼ cup quinoa
¼ cup yellow moong dal
¼ cup masoor dal
2 to 2.5 cups water
½ cup green peas
1 small carrot finely chopped

For the tadka
½ bunch red amaranth leaves chopped
120g tofu cubed
1 tsp ghee
1 tsp jeera
2 green chillies chopped
1 tsp ginger garlic paste
2 to 3 tbsp chopped onion
1 tbsp peanuts

Spices
½ tsp red chilli powder
¼ tsp haldi
½ tsp dhaniya powder
1 tsp garam masala
Pinch sweetener optional
Salt and pepper to taste
½ tsp amchur
Juice of half a lemon

Method
Rinse quinoa and both dals thoroughly. Add them to a pressure cooker with water peas and carrots and cook for three whistles until soft and porridge like.

In a separate pan heat ghee then add jeera green chillies and ginger garlic paste. Stir in chopped onions and peanuts sautéing until lightly golden. Add chopped red amaranth leaves followed by the cooked khichdi mixture and let it simmer for five minutes to thicken. Add tofu and all spices then cook for another five minutes. Finish with fresh lemon juice before serving.

Note This recipe is based on content shared on social media and nutritional claims have not been independently verified.

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