Quinoa Dalia Breakfast Bowl with Veggies

Chef Nandita Iyer

Cook Time: 20 mins

Serves: 2 People

Begin your day with a healthy breakfast food that is simple to make with benefits that are more than the effort put in to make it. A Quinoa Dalia Breakfast Bowl with Veggies is the most ideal meal to start your day with, as it contains high proteins, iron and a low GI index.


  • 1/2 cup dry quinoa
  • 1/4 cup split moong dal
  • 1 tbsp ghee
  • 1/2 tsp mustard seeds
  • pinch of asafoetida
  • 1 green chilli, finely chopped
  • 2 tbsp each finely chopped carrot and beans
  • 1 tbsp green peas
  • 1/2 tsp salt
  • 1/2 cup yogurt
  • 1 tsp finely chopped mint
2 gms


  • Start by soaking the quinoa and moong dal in a bowl of water for an hour. Make sure you wash well and then drain the water.

  • Then in a 1.5 - 2 ltr small pressure cooker, heat a small amount of ghee. Add mustard seeds and a pinch of asafoetida and stir. Once the seeds splutter, add chilies, vegetables, and peas.

  • Proceed to add in the drained quinoa-moong dal mix, then stir for a few seconds and season with salt. Pour 2 cups of water into the pressure cooker and cook for 2 whistles. Lower the intensity of the flame and heat for 5 minutes. Finally, turn off the flame.

  • While waiting for the cooker to cool, whisk the yogurt with chopped mint and a pinch of salt.

  • Divide the cooked quinoa Dalia into two bowls. Add the mint yogurt as a topping.


Fibre: 2 g

Carbs: 31.2 g

Protein: 14.7 g

Fats: 14.6 g

Calories: 307 cal