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Indian Spiced Quinoa

Indian Spiced Quinoa

Protein Bowl
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
446 kcal
Protein
: 
16.2g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Nuts
  • Pistachio nuts
  • Peanut
  • Brazil nuts
  • Cashew nuts
  • Macadamia Nuts
  • Pecan Nuts
  • Hazelnuts
  • Sesame
  • Sulphites
  • Almonds
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

120 grams

Quinoa

1 pot(s)

Pasanda Style Seasoning

80 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

200 grams

Diced Sweet Potato

1 unit(s)

Onion

1 carton(s)

Black Beans

½ unit(s)

Lemon

½ sachet(s)

Vegetable Stock Powder

62.5 grams

Baby Spinach

25 grams

Salted Pistachios

(Contains: Nuts, Pistachio nuts May contain traces of: Peanut, Brazil nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Hazelnuts, Sesame, Sulphites, Almonds, Nuts)

grams

Pistachios

1 bunch(es)

Coriander

Not included in your delivery

300 milliliter(s)

Water

Energy (kJ)1864 kJ
Energy (kcal)446 kcal
Fat11.6 g
of which saturates3.8 g
Carbohydrate61.7 g
of which sugars36 g
Dietary Fibre17 g
Protein16.2 g
Salt1.2 g
Potassium96.6 mg
Calcium21 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees. Arrange your chopped sweet potato on a lined baking tray. Drizzle on a splash of oil, season with salt, pepper and  half the pasanda seasoning. Use your hands to rub the flavours over the sweet potatoes. Lay out in one even layer and roast on the top shelf of your oven until soft and golden, 15-20 mins. Turn halfway through cooking.

2

Bring the water for the quinoa (see ingredients for amount) to the boil in a saucepan over high heat. When boiling, stir in and dissolve the stock powder. Stir in the quinoa, remaining pasanda spice and bring to the boil. Lower the heat and simmer until the quinoa has doubled in size and the seed has visibly spit, 12-15 mins. Drain into a sieve and return to the pan off the heat. Cover with a lid and set aside. 

3

Meanwhile, halve the pepper, remove the core and seeds then slice thinly. Halve, peel and thinly slice the onion. Roughly chop the coriander (stalks and all). Drain and rinse the black beans in a sieve. Remove the pistachios from their shells, discard the shells and roughly chop the nuts. Halve the lemon.

4

Heat a splash of oil in a frying pan over medium high heat. When hot, add the onion and pepper and stir fry until softened, 5 mins. After 5 mins, add the black beans and warm through. Stir in and wilt the baby spinach a handful at a time, this will take another 2-3 mins. 

5

When the spinach is wilted, stir in the mango chutney and remove from the heat. Carefully stir in the sweet potato. Season to taste with salt, pepper and a squeeze of lemon juice. Get ready to serve

6

Fluff the quinoa up with a fork and season with salt, pepper, a squeeze of lemon juice and half the coriander. Share the quinoa between your bowls. Top with the vegetables and then finish with small dollops of yoghurt and a sprinkle of pistachios and remaining coriander. Enjoy!


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