BAKED QUINOA AND LNTIL CUTLETS RECIPE
5/5
Baked Quinoa and Lentil Cutlets are a nutritious and satisfying option for Indian weight loss diets. Quinoa and lentils provide a good amount of plant-based protein and fiber, which help keep you full and satisfied. These cutlets are baked instead of fried, reducing the calorie content while maintaining a crispy texture. They are packed with flavors from Indian spices and vegetables, making them a healthy and delicious choice for weight loss.
INGREDIENTS
- 1/2 cup quinoa, cooked
- 1/2 cup red lentils, cooked
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated carrots
- 1/2 cup finely chopped spinach
- 2 tablespoons chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Breadcrumbs for coating (optional)
INSTRUCTIONS
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cooked quinoa, cooked lentils, chopped onion, minced garlic, grated carrots, chopped spinach, chopped cilantro, ground cumin, ground coriander, paprika, turmeric powder, salt, and pepper. Mix well to combine.
- Heat olive oil in a pan over medium heat. Add the quinoa-lentil mixture and cook for 2-3 minutes, stirring occasionally. This will help enhance the flavors and bind the mixture.
- Remove the mixture from heat and allow it to cool slightly.
- Once the mixture has cooled down, shape it into small patties or cutlets using your hands.
- If desired, you can coat the cutlets with breadcrumbs for an extra crunch. Place the coated cutlets on the prepared baking sheet.
- Bake the cutlets in the preheated oven for about 20-25 minutes, or until they turn golden brown and crispy.
- Remove the cutlets from the oven and let them cool for a few minutes before serving.
TIPS
- Cook the quinoa and lentils separately according to package instructions before combining them in the recipe.
- You can customize the vegetable mix according to your preference. Feel free to add or substitute other vegetables like bell peppers, peas, or grated zucchini.
- If you prefer a spicier taste, you can add chili powder or chopped green chilies to the mixture.
- Serve the cutlets with a side of green salad or yogurt dip for a complete meal.
- Leftover cutlets can be refrigerated and reheated in a toaster or oven for later use.
NUTRITION VALUE
- Calories: 80 kcal
- Carbohydrates: 12g
- Protein: 4g
- Fat: 2g
- Fiber: 3g
