High Protein Low-Calorie Indian Meal Plan

1Rinse the quinoa (1 cup) and lentils (1 cup) separately under running water.

2In a large pot, combine quinoa (1 cup), lentils (1 cup), and water in a 2:1 ratio (2 cups water for 1 cup quinoa (1 cup) and lentils (1 cup)). Bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes.

3In a separate pan, heat some oil and sauté the onions until translucent. Add ginger (1 inch) and garlic (2 cloves), and cook until fragrant.

4Add tomatoes (2) and cook until they soften. Stir in turmeric, cumin, coriander, and garam masala (1 tsp).

5Add mixed vegetables and tofu (1 cup), and cook until vegetables are tender and tofu (1 cup) is heated through.

6Serve the quinoa (1 cup) and lentil mixture topped with the vegetable and tofu (1 cup) curry.

7Garnish with fresh coriander leaves before serving.