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Chilli-kick grain bowl from Saffron Soul

Grain Bowl

  • Chick peas 4 tablespoons

  • Cooked quinoa 4 tablespoons

  • Avocado 1, chopped

Spiced Yoghurt

  • Thick yoghurt 2 tablespoons

  • Rapeseed oil 1 tablespoon

  • Cumin seeds ½ teaspoon

  • Mustard seeds ½ teaspoon

  • Salt ¼ teaspoon, or less


  • Chilli sauce 1 teaspoon

  • Pumpkin seeds handful

For the quinoa, boil together

  • Quinoa 50g

  • Water 150ml


Start by boiling the quinoa, if not already cooked. This should take around 20 minutes. To make the spiced yoghurt, place 2 tablespoons of yoghurt in a bowl. In a very small pan, warm the rapeseed oil on low heat, then place the cumin seeds and mustard seeds and wait until they have sizzled and popped, then pour them over the yoghurt, add salt and mix together. Taste and add more salt if required. Place the yoghurt on the quinoa, chickpea and avocado bowl, add the chilli sauce or chilli flakes, sprinkle pumpkin seeds and serve.

*Note: you can use cumin seeds and mustard seeds or either one, if you don't have both or have a preference.

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This is one of my favourite recipes from Saffron Soul – it’s slightly different in the book, but this was in fact the first time I’d made it. I’ve made many different versions since! The best part is its simplicity yet the uniqueness of the thick spiced yoghurt with a dash of that sizzling tadka. Ultimate favourite!

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