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Quinoa with Rice and Vegetables - AlphonsoMango.in

Quinoa with Rice and Vegetables

Quinoa with Rice and Vegetables

This quinoa with rice and vegetable recipe is a great way to use leftover roasted chicken. 

It's packed with flavor and makes a hearty, satisfying meal.

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1 cup quinoa

1 cup white rice

2 cups chicken broth

One roasted chicken, shredded (about 2-3 cups)

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped carrots

Three tablespoons butter

Salt and pepper to taste

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1. In a large pot, bring chicken broth to a boil. 

Add quinoa and white rice, and stir to combine.

Cover and reduce heat to low. Simmer for about 15 minutes until all the liquid has been absorbed. 

Remove from heat and fluff with a fork.

2. In a large skillet, melt butter over medium heat.

 Add onion, celery, and carrots. Cook until softened, stirring occasionally.

3. Stir in cooked quinoa and rice, shredded chicken, and salt and pepper to taste. 

Serve immediately or store in the fridge for later. Enjoy!

If you don't have any cooked chicken on hand, you can easily substitute it with some canned tuna or cooked shrimp.

And if you're looking for a vegetarian option, feel free to leave out the meat altogether.

This dish would be just as delicious with all veggies. Enjoy!

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Quinoa Upma Recipes - AlphonsoMango.in

Quinoa Upma Recipes

Quinoa Upma Recipes

Quinoa Upma is a nutritious and delicious dish that can be enjoyed as a breakfast or snack.

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It is made with quinoa, vegetables, and spices and can be easily customized to your liking.

This dish is high in protein and fiber and is a great way to start your day or fuel your body during a workout.

It is also vegan and gluten-free, making it a perfect option for those with dietary restrictions.

It is sure to please whether you're looking for a healthy meal or an easy snack. Give it a try today!

quinoa Upma Recipe Indian Style


1 cup quinoa

One onion, chopped

One green chili, sliced

One tomato, chopped

1/2 cup peas

One carrot, chopped

One tablespoon oil

One teaspoon of mustard seeds

One teaspoon urad dal

Ten curry leaves

Salt to taste

Water as needed


1. In a pan, heat oil and add mustard seeds. When they splutter, add urad dal and fry until golden brown.

2. Add curry leaves, onion, green chili, and carrot. Fry for 5 minutes.

3. Add tomato and fry for 2 minutes.

4. Add quinoa and salt. Mix well and cook for 2 minutes.

5. Add water and bring to a boil. Reduce heat and cook until quinoa is done.

6. Serve hot with chutney or yogurt. Enjoy

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