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Quinoa Masala Bowl (Vegan, Gluten-Free)

Chaat Masala, Cumin Powder -

Quinoa Masala Bowl (Vegan, Gluten-Free)

Prep Time: 5 minutes

Cook Time: 20 minutes

Note: All ingredients in blue are available at alcoeats.


 Ingredients Quantity
ALCO Cumin Powder 1/2 tsp
ALCO Chaat Masala 2 tsp
ALCO Turmeric Powder 1/2 tsp
Cayenne pepper 1/8 tsp
Freshly ground black pepper As needed
Salt As needed
Green peas 1/3 cup
Carrots (peeled and diced) 2
Cilantro Handful
Quinoa uncooked 1 cup
Low -Sodium Vegetable Broth 1 1/2 cup
Yellow onion diced 1
Olive oil 1 tbsp.
Ginger (minced) 1/2-inch knob
Garlic (minced) cloves



  1. Heat Pacific Foods Organic Low -Sodium Vegetable Broth on the stove in a pot – once boiling, add quinoa. Continue to stir until quinoa has absorbed all of the broth, and is fluffy and tender. Fluff and set aside.
  2. In a medium saucepan, heat olive oil. Once shimmering, add diced onions, ginger, and garlic. Sauté until translucent and starting to brown around the edges. Once it has started to brown, add the masala spices.
  3. Sauté until the masala has cooked and the spices start to infuse and don’t smell very “raw.” Add the carrots, peas, and any other vegetables you choose to use (some diced zucchini would also be nice here).
  4. Cover and cook until the carrots are tender. Season with salt and pepper, and add the finished quinoa. I ended up adding about 3/4s of the quinoa, not all of it. Taste, season with salt and pepper to taste, and garnish with cilantro. Enjoy!

- Recipe By Samah Dada