We are finally settling into the fall routine now — and what a season it’s shaping up to be! The Hindu festival of Navaratri begins today (a picture of our little Golu below and plenty of Sundal), Diwali (which has somehow turned into a 2-week-long affair with school events, family celebrations and friends’ parties), and Thanksgiving just around the corner. Somewhere in the middle I’m also hitting the big 4-0 and heading to Piemonte, Italy for a little wine-tasting trip. It’s a whirlwind of celebrations and sounds wonderful — and it is — but also a little exhausting. A part of me is already looking forward to exhaling once it’s all behind me.
our very inclusive Golu for Navaratri
There’s plenty happening here too: an in-person event in NYC this October and a special Thanksgiving offer for The Vegetarian Reset Lab. Plus, I’ve got lots of great recipes and tips coming your way — like this reel where I shared my favorite cooking oils, and another where I show you how to bottle up those summer veggies with my Air-Fryer Marinara. So much goodness ahead, and I can’t wait for you to dive in.
Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my September batch. My Quinoa Tomato Pulao is the clear winner and it’s easy to see why. I’m counting on it to keep me grounded all fall and winter!
This dish has turned into something of a formula for nights when I want something warm and spiced but don’t feel like hovering over the stove; wait - that’s every night!
I let my Instant Pot do the work. [Although - this is always my word of caution about the Instant Pot - it doesn’t directly reduce the time needed to prepare your meal - BUT, since it requires no babysitting, it lets you multi-task and therefore save some time. ] The quinoa soaks up all that tomato flavor, and I’ll set out a quick Greek yogurt raita alongside or add tofu/paneer in the pot to make it feel more complete. Don’t worry - stovetop instructions are in there too, and the dish will be just as satisfying.
And don’t be afraid to experiment with the flavoring, veggies and protein - the sky is your limit!
But before we move on, a quick reminder that my High-Protein Meal Prep Workshop (usually reserved for my Vegetarian Reset Lab students) is 50% for 3 more days only!
In under one hour, you’ll learn everything you need to start building balanced, high-protein vegetarian meals—meals that are deeply satisfying and full of flavor.
What you get:
A mix-and-match system for building satisfying meals in minutes
A protein-rich weekly 1 hour prep plan you’ll actually want to follow (Protein Chia Pudding, Air-fried or Baked Tofu, Quinoa, Lentils, a low-carb Flatbread, a protein-rich Sauce and 2 types of Veggies!)
Tips for batch cooking components that give you flexibility all week
Plus: recipes, shopping lists, and my exclusive printable Meal Prep Checklist included
Here’s what a previous student had to say about it -
"The idea of prepping reusable components to mix and match into wraps, bowls, and more has completely changed how I approach cooking. It keeps meals varied and flexible without adding extra work. I love having healthy, high-protein options ready to go throughout the week. It’s taken the stress out of weekday meals and brought so much more variety to what I eat."
1 cup (preferably white) quinoa[180g] , rinsed well and drained
1 ¼ cups water[300ml]
2 oz roasted unsalted cashews[56g] , halved
¼ cup finely chopped cilantro (coriander)
1-2 Tbsp. lemon juice, optional
2 cups whole milk plain greek yogurt[440g]
Directions
See Cooking Note for Stovetop version
Step 1. Heat the Instant Pot in saute mode. When hot, add oil, cumin seeds, cinnamon and cloves. When the cumin seeds sizzle and turn a shade darker, add the onions and cook, stirring, for 2-3 minutes until no longer raw. If you have a lid for the inner pot, you can close it for a minute to help it cook faster. Add the bell pepper and cook for another minute. Add the ginger, garlic and green chile and give it a quick stir. Then add the diced tomatoes and cook until the tomatoes break down.
Step 2. Add the tomato paste, and cook, stirring, for a minute. Then turn off the Instant Pot and add the turmeric, black pepper, cumin, coriander paprika and salt. Mix well. Use a tbsp of water to deglaze the the pot and scrape up any bits sticking to the bottom.
Step 3. Add the carrots, green beans, edamame, rinsed quinoa and water. Mix well and make sure the quinoa is completely covered.
Step 4. Cook on high pressure for 6 minutes (10 minutes for red quinoa) and release pressure naturally. When pressure is released, turn off the pot and let it sit for 10 additional minutes before opening the lid.
Fluff with a fork, garnish with cashews, cilantro and optional lemon juice. Serve with 1/2 cup Greek yogurt.
Cooking Note
Stovetop Version - Follow steps as written using a large saucepan and in Step 4, bring the water to a boil and then simmer until quinoa is fully cooked, adding more water if needed. Turn off the stove and let rest covered for 10 minutes before fluffing with a fork.
