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Quinoa Pulao & Guac Bowl

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Tall Tree


  • Quinoa, boiled (1 cup)

  • Garlic, whole cloves (4 – 5 pcs)

  • Yellow Mustard Oil (1 tbsp)

  • Mustard Seeds (1 tbsp)

  • Chickpeas, boiled (1/2 cup)

  • Beetroot, steamed & diced (1 pc)

  • Cucumbers, diced (1 pc)

  • Guacamole

  • Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Warm the mustard oil on a pan on medium high heat. Add the garlic and start cooking till it starts turning golden and getting tender. Add the mustard seeds and cook further till the seeds are toasted. Mix in the boiled and cooled quinoa and cook together adding salt and pepper to taste. Once done, set aside.

  2. Mix the boiled chickpeas, diced beetroot and cucumbers in a small bowl. Scoop the quinoa pulao into a bowl and then add the chickpeas mixture.

  3. Top with guacamole and serve!

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