Hara Bhara Quinoa Kebab

Heart healthy, morish kebabs for your Valentine!

Food has been the language of love in our family! A huge part of our lives revolves around food. So to me, it makes sense to make healthier choices when cooking. And I strive to make sure I don’t sacrifice the taste, but rather enhance it.

I am happy to say that I achieved my goal when making these kebabs. Traditionally these kebabs are made of potatoes, green peas and spinach and coated with breadcrumbs. I used sweet potatoes, green peas, spinach and quinoa and coated the kebabs with soy granules. The texture the quinoa adds to this kebab, not to mention the protein, is really savory. The soy granule coating seriously takes this kebab to a new level and again ,is high in protein.

You know that I streamline my recipes to make them, easy and time saving. And this recipe is no exception. I cooked the quinoa and veggies together, combined it with the aromatics and spices and my mixture was ready! The heart- shaped mold, used for making ragda patties in India, was a loving gift from my mother in law. I shaped the patties in it, coated them with the soy granules and shallow fried the kebabs using just 1/3 of a tablespoon of olive oil for the small kebabs.

Enjoy the Hara Bhara Quinoa Kebabs with your Valentine!

Love,

Sandhya