Ramadan Cook Book Recipes

By India Gate

Quinoa Energy Bites

Serves: 4 people

Preparation time: 15 mins

Cook time: 30 mins


½ cup cooked quinoa, refrigerated

2 tbsp desiccated coconut

1 tbsp choco chips

½ tsp vanilla extract

2 tbsp peanut butter

2 tbsp roasted walnut powder

2 tbsp honey


In a bowl, mix together all the ingredients until well combined

Divide into 8 portions and roll into balls

Place energy bites in the freezer for 30 minutes to an hour

Store in airtight container.

Quinoa halwa

Serves: 2 people

Preparation time: 10 mins

Cook Time: 40 mins

1 tbsp + 1 ¼ cups Ghee, divided

¼ cup almonds optional

8 cups whole Milk

4 tbsp sugar

¼ cup Pista

4 cups quinoa roasted and powdered

4 Green cardamom pods

Sliced almonds, clotted cream, fried raisins, for garnish


  • Heat ghee over medium heat until shimmering.
  • Add ¼ cup almonds and cook, stirring frequently, until lightly golden brown for 3 minutes. Transfer to a paper towel lined plate and set aside
  • Combine Quinoa (roasted and powdered, milk and cardamom pods in a large, heavy-bottomed pot. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until all milk has evaporated for about 20 minutes
  • When the liquid has evaporated, add ghee. Fry quinoa mixture in ghee, stirring constantly until darkened into dark brown in colour for about 15 minutes.
  • Add sugar and fried almonds. Cook for 2 minutes. Take off heat and let it cool to room temperature.
  • Garnish with sliced almonds, clotted cream, fried raisins and chopped pistachio nuts.

Tandoori mushrooms with quinoa

Serves: 2-3 people

Preparation time: 20 mins

Cook Time: 20 min


Mushrooms (big enough to be stuffed) -10 pieces

For marination

Hung curd- 80 gms

Cream- 20 gms

Salt & pepper to taste

Turmeric – small pinch

Cumin powder – 1/4 tsp


Quinoa – 60 GMs boiled

Paneer grated – 30 GMs

Coriander chopped- 1 tbsp

Salt, pepper to taste


Remove mushroom stems and marinate the mushrooms with the margination ingredients and keep aside for at least 20 minutes

Soak the quinoa and cook

Mix the quinoa, paneer, coriander, salt and pepper to make the filling

Fill the empty stem spaces with the filling

Bake them in an oven for 15 – 20 mins at 200 degree Celsius or till the mushrooms are well cooked

Serve garnished with chopped coriander and chutney

Quinoa Tabbouleh

Serves: 2 people

Preparation time: 15 mins

Cook Time: 20 mins


  • 1 cup quinoa, rinsed well: 125gms
  • salt: to taste
  • fresh lemon juice: 30ml
  • garlic clove, minced: 1no
  • extra-virgin olive oil: 75ml
  • Freshly ground black pepper: 3gms
  • Cucumber: 1no
  • cherry tomatoes, halved: 30gms
  • chopped flat-leaf parsley: 30gms
  • chopped fresh mint: 20gms
  • scallions, thinly sliced: 10gms


  • Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing.
  • Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Quinoa Crusted Podi Spiced Tofu


250 gms firm tofu

¼ cup quinoa

1 tsp. chutney podi

½ tsp. chilli powder

Salt to taste

Oil to grease grill pan


  • 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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