Back to School immunity boosting lunch box recipes from India Gate

Back to School is finally what it means and as children gear up to enter campuses after a year of distant learning; let health and nutrition remain a priority. Building up a strong immunity is more important than ever, and one of the best ways to do this is through eating the right food.

Lunch box and tiffin meals have an important role to play in maintaining nutritional balance in kids.
The experts at India Gate share tasty snack picks that are packed with nutrients to support a healthy immune system.

Fennel Cookies

Ingredients

300 g flour
100 g India Gate quinoa cooked uncooked

300 g sugar

300 g butter

175 g hazelnut powder

1.5 g baking soda

Fennel seeds as per your preference

Method

Cream butter and sugar well.

Add all dry ingredients.

Mix using paddle attachment until well incorporated.

Add fennel as per your choice.

Roll and cut out into desired shape.

Bake 18 to 20 mins. at 180 degree

 

Quick Quinoa Tacos

Ingredients

India Gate Quinoa 100g

Taco shells 4

Chopped gerkins & capers 30g

Diced peppers 20g

Tomato ketchup 30g

Chopped Parsley 20g

Worcestershire sauce 3tspn

Tabasco 1 tspn

Lemon juice 1tspn

 

Method

Cook the quinoa in stock

Mix it with all the ingredients

Stuff into the Taco Shells

To Serve: Pour over generous amount of eggless mayo and sprinkle with chopped parsley.

Veg Quinoa Frankie

Ingredients

1 cup India Gate Quinoa

1 onion

2 bell peppers

400 gms black beans, rinsed and drained

400 gms diced tomatoes, drained

8 tortillas

2 tablespoon Taco seasoning

Shredded yellow and mozzarella cheese

Sour cream

 

Method

Cook quinoa according to package directions.

Saute the thinly slice onion and bell pepper with taco seasoning over medium heat for 7-10 minutes

Mix quinoa with beans, diced tomatoes and remaining taco seasoning. Stir well to combine.

Assemble the burritos: put the quinoa mixture with sautéed onion/pepper, both the cheese, on to tortillas. Roll up, tucking both sides.

Serve with sour cream

 

Crusted Podi Spiced Tofu

Ingredients

250 gms firm tofu

¼ cup India Gate Quinoa

1 tsp chutney podi

½ tsp chilli powder

Salt to taste

Oil to grease grill pan

 

Method

Roughly pound the quinoa or lightly whizz it in the mixer. You don’t want it to be powdered just slightly broken

Mix all spices with pounded quinoa

Coat sliced tofu with spiced quinoa and lightly sauté on a grill pan

Serve with a lettuce salad

 

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