Quinoa & Popcorn Bhel in Crisp Lettuce

World Vegetarian Day

This is a simple quinoa recipe, but the drizzles of tamarind and red chilli chutney’s and sweet yoghurt make it into a bhel.

  • 1 pack gem lettuce
  • 150g cooked quinoa
  • ½ tsp coconut oil
  • ½ tsp mustard seeds
  • ¼ red onion, chopped
  • ½ red pepper, chopped
  • 2 tbsps cashews or peanuts, whole or broken
  • 1 small avocado, chopped
  • ½ tsp salt
  • handful of coriander
  • juice of ¼ lime or lemon
  • for the sweet and spice yoghurt dip

  • 3 tablespoons yoghurt
  • ¼ tsp salt
  • drizzle of honey
  • pinch of red chilli powder
  • for the garnish

  • 5 tbsps tamarind and date chutney
  • 5 tbsps red pepper and chilli chutney
  • a handful of popcorn
  • sesame seeds
  • Heat the coconut oil and mustard seeds in a medium pan and once the mustard seeds start to pop, add the onions and stir for a couple of minutes on low to medium heat until golden brown.
  • Now add the cashews (or peanuts) and red pepper and stir for another minute before adding the quinoa, salt, lime and coriander. Stir and mix well, then leave aside to cool. Mix together all the ingredients for the yoghurt dip and place in the avocado skin or in a small bowl.
  • Arrange the lettuce on the serving plate or plates, fill each lettuce with some of the quinoa mix just before serving (the quinoa mix can be slightly warm or cold).
  • Drizzle with the tamarind and red chutney, garnish with popcorn and sesame seeds and serve with the yoghurt dip.
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