Make Your Children's School Meals Memorable With Nutritional Lunchbox Ideas From India Gate

 

SEPTEMBER 2022, Dubai, UAE: With summer break over, the busy back-to-school period tends to become hectic for kids and parents alike - uniforms, stationary items, books, extra curriculars, meals - it just never ends.

 

India Gate, the renowned basmati rice brand is here to help you worry less about one of the most important aspects of going back to school - lunchbox meals. They are the backbone of a typical day at school and should be packed with nutritional goodness, to help your children power through the day.

 

See below a curated list of recipes that can be easily prepared with the help of India Gate’s wide range of healthy products including Chia Seeds, Flax Seeds, Quinoa, & Brown basmati rice. These recipes are not just full of essential nutrients but will also satiate your children’s taste buds.

 

 

Ingredients:

 

• 3 tablespoons extra-virgin olive oil

• 1 medium onion, chopped

• 1 ¾ cups low-sodium chicken broth

• 1 cup India Gate Brown Basmati rice

• Zest and juice of 2 navel oranges

• Kosher salt

• Four 6-ounce boneless chicken thighs

• Freshly ground black pepper 

• 2 tablespoons chopped fresh mint

• 2 tablespoons toasted pine nuts

 

Instructions:

 

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.

• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.

• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.

• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.

• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

• Serve up and enjoy!

 

 

Ingredients:

 

• 1 cup India Gate Quinoa

• 1 onion 

• 2 bell peppers

• 400g of black beans, rinsed and drained 

• 400g diced tomatoes, drained

• 8 tortilla wraps

• 2 tablespoons of taco seasoning

• Shredded yellow, mozzarella cheese and sour cream

 

Instructions:

 

• Sauté the thinly sliced onion and bell pepper with taco seasoning over medium heat for 7-10 minutes.

• Mix India Gate Quinoa with beans, diced tomatoes and remaining taco seasoning. Stir well.

• Place the quinoa mixture with sauteed onion and the peppers along with both cheeses on to the tortilla. Roll up, while tucking both sides.

• Tip: Serve with a sour cream dip.

 

 

Ingredients:

 

• 1 cup canola

• 1 cup sugar

• 1 cup brown sugar

• 2 eggs

• 1 tablespoon vanilla

• 2 cups all-purpose unbleached flour

• 1 cup oatmeal

• ½ cup India Gate Flaxseed

• ½ tablespoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda 

• 2 cups carob chips

• 1 ½ cups almonds, chopped

 

Instructions:

 

• Cream canola and sugars until light and fluffy. Add eggs and vanilla and beat well.

• Mix together flour, oatmeal, India Gate flaxseed, salt, baking powder and baking soda. Stir into creamed mixture. Add carob chips and almonds. Mix until blended.

• Form into 1 inch balls. Place on an ungreased cookie sheet, leaving about 2 inches between cookies. Bake at 350º Fahrenheit for 10 minutes.

• Cater to your child’s sweet tooth.

 

 

Ingredients:

 

• 1 medium red onion, thickly sliced

• 2 medium zucchinis sliced 

• 2 bell peppers (yellow and red), sliced

• 2 carrots, peeled and sliced

• ½ cup mushrooms

• 6-8 whole clove garlic, peeled 

• 3 ½ tablespoons olive oil

• 1 tablespoon fresh thyme (or 1 teaspoon dried)

• 1 cup India Gate Quinoa

• 2 cups vegetable stock

• 1 tablespoon balsamic vinegar

• ½ teaspoon Dijon mustard

• 250g pack halloumi cheese, cut into 6 slices

 

Instructions:

 

• Preheat oven to 180-200°C.

• On a large roasting pan, put onion, zucchini, bell peppers, carrots, and garlic. Drizzle with 1½ tablespoons of olive oil. Sprinkle the thyme on top and season with a pinch of salt and pepper.

• Roast them in the oven until vegetables are softened or for 35-40 minutes.  Grill the mushrooms separately. 

• Cook the quinoa with vegetable stock according to package instructions and cool completely.

• Mix the remaining olive oil with the balsamic vinegar and Dijon mustard in a bowl until they are well combined. 

• Grilled the halloumi cheese till they turn golden brown on both the sides. 

• Pour the dressing over the quinoa and vegetables and toss to combine. Serve warm with halloumi cheese. 

• Re-energise your child with this wholesome meal.

 

The India Gate health range products can be purchased from any of the leading super and hypermarkets in the UAE.

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