Quinoa tabbouleh 

1/2 cup quinoa (cook according to directions on the box)
2 tomatoes diced
1/2 bunch fresh cilantro, and curly parsley chopped
1 Tbsp lemon juice
1/2 tsp himalayan pink salt
1/2 tsp black pepper
1 Tbsp olive oil
1 Tbsp mrs. dash seasonings


1.  In a large bowl, add the chopped tomatoes, and cilantro, and parsley.
2.  Add the cooked quinoa
3.  Add the spices, lemon juice and olive oil.
4.  Mix it up together, refrigerate until ready to serve.


My mini assistant decided to help me out and learn how to make this and my other meals.   She was eager to learn, and help out!


She did such a great job in chopping tomatoes, that I told her she’s an expert already!
Mind you it was suppose to be couscous, but we didn’t have it, instead we had quinoa and we improvised.    It’s pretty good!

Hina’s World: Recipe Hummus & Pita Chips & Grilled Peppers

image (1)

I had a few sweet peppers which I thinly sliced up, along with some diced pineapples and chopped tomatoes, drizzled some olive oil, sprinkle of sea salt, and black pepper.  These go great with the hummus and pita chips.

I used a store bought hummus for a quick snack; usually I like to make it fresh from scratch and I’ll post the recipe here as well.     As for the pita chips.    I used regular and brown pita bread, and cut them into slices.   Then on a large cookie sheet, I added the pita, and drizzled olive oil on top, sprinkled shawarma seasonings and this spice/herb called zatar which consisted or oregano, parsley, rosemary, sesame seeds and sumac in it.  I sprinkled that on top of the pita, then slightly toasted it in the toaster oven for about 5 minutes, it should be lightly soft and almost brown but not burnt.   Keep that aside.

Then in a large bowl; add the store bought hummus, drizzle olive oil on top, sprinkle red chili powder, and decorate with fresh parsley and cilantro, along with fresh olives, and sprinkle the zatar and shawarma seasonings.     Then serve with the pita chips.


in a food processor or bowl using a blender or hand blender, add 1 can of chick peas.  blend that until smooth, add some yogurt, sea salt, black pepper, and tahini, blend again.    then add in red chili powder on top, and the oil, and other spices such as garlic ginger paste, lemon juice and cumin powder.        I like adding yogurt as it’s not as thick, but very cool and refreshing.   You can add other variations to this too, some use sour cream, and use greek yogurt, or even mayonnaise.  Totally up to you.    It’s a quick and easy preparation and a total hit with everyone.

Feel free to like, comment, and share this recipe.   Let me know how yours turned out.

Hina’s World: Recipe: Spicy Chick Peas (Cholay)


Chick-Peas Curry


1-2 cans of chick peas, drained

1 tsp salt

1 tsp red chili powder

1/2 tsp garlic ginger paste

1/4 tsp tumeric

1/4 tsp cumin powder

1/4 tsp coriander powder

1/8 tsp cinnamon powder.

1 onion, diced

1 tomato chopped

1-2 green chilies, cut

some fresh cilantro.

2 Tbsp oil

3 Tbsp tomato sauce

1 Tbsp tamarind


1.  In a large pot, add oil, on medium heat, add onions, and green chilies, and tomatoes, and stir until onions are starting to brown.

2.  Add rest of spices, and tomato sauce, add the chick peas and cook on medium-low heat.

3.  Add cilantro on top, and if you want you can cook some cubed potatoes ahead of time and add this to it.  You can add tamarind to this at this point, and even lemon juice…just 1 Tbsp of it.

Hina’s World: Recipe Tabbouli (Couscous with Parsley, Tomatoes, Onions, & Herbs)



1/2 cup couscous, pick the flavor or type
1 bunch of curly parsley leaves, washed, stems removed, cut very finely
1 chopped tomato, very finely
1 chopped bell pepper each, green, yellow, orange and red finely
1 red onion diced
1 bunch of spring onions, finely chopped
1 baby cucumber diced, finely

Spices/herbs dressing:

lemon juice
Himalayan pink salt
black pepper
Sharwarma seasonings; (rosemary, cumin powder, thyme powder, sesame seeds, onion powder, garlic ginger powder (not paste) )
so according to taste just add a little bit of each of this, and drizzle the lemon juice on top, mix. drizzle with olive oil, just a tiny bit.


  1. In a large pot, add water to boil. Add couscous and let it cook, then as the water is boiling, set it to medium heat, and stir occasionally. While this is on medium heat.
  2. In a large salad bowl, add parsley, tomato, bell peppers, onions, spring onions, baby cucumber.
  3. At this point couscous is done, drain. make sure all the water is drained out.
  4. Add it to the bowl. using a spoon mix it al-through. Now; comes the spices, & herbs.  Using a spoon and fork, mix it in well.   
  5. Enjoy!   Preparation time 10 minutes.

    Optional:  You can add more additional regular parsley, cilantro, mint leaves, and other variety into this.   But, the one I made above is what I had on hand, and what I could make in just that short amount of timeframe I had, which had a whole story behind it, to my mad rush to prepare it on time.  That will be another time.     

Hina’s World: Recipe: Tomato & Green Beans Curry

Tomato_GreenBeans Curry



6-8 tomatoes chopped
1 Tbsp olive oil
1/2 tsp Himalayan pink salt
1/2 tsp red chili powder
1/4 tsp turmeric
1/2 tsp garlic ginger paste
1/2 cup of water


1. In a large pot, add all the ingredients above on medium heat.
2. Stirring occasionally, add more water if necessary but the tomatoes must be cooked all the way, and be mushy like.
3.  Add more spices to your own taste and keep cooking until it resembles like above in the picture.     30 minutes to an hour of cooking.
4. Serve with rice or bread, pita, or naan.

Ingredients for the Green Beans Curry:

1 lb of green beans, cut fresh ones or use the frozen package
1 Tbsp olive oil
1 onion diced
1 tsp himalayan pink salt
1/2 tsp red chili powder
1/4 tsp turmeric
1/2 tsp garlic ginger paste
1/2-1 cup of water


1. In a large pot, add oil, and onions, cook for a few minutes, stirring occasionally on medium heat.
2.  Add the spices above, along with 1/2 cup of water, and stir it into the onion mixture.
3. Still while stirring, keep going until onions are soft, mushy like, take a potato masher and mash the onions through.
4.  Add the green beans, with an additional 1/2 cup of water.   Now cook on medium heat, covered, until green beans are soft and tender.
5.  Serve with rice or pita, or naan, or bread.

You can mix the two combo together to form another meal, with the tomato curry sauce mixed in with the green beans curry.

Comment below, if you’ve ever made this before, or something similar to this.      How do you like your tomatoes and green beans cooked?   Share below, as I’d love to hear your feedback.

Hope you guys have an amazing week!

Mixed Field Greens & Berries Salad

Mixed Field Greens & Berries Salad 

In a large bowl, add a package of mixed field greens salad (already washed, and ready to serve), some chopped berries (strawberries, raspberries, blackberries, blueberries, cherries), along with chopped bell peppers, cucumbers, cherry tomatoes, and roma tomatoes.    Add toasted pita chips in it.  Season with seasonings / Pink salt, black pepper.  Drizzle with olive oil.

In a separate bowl, add 1/2 cup of plain yogurt or Greek yogurt.   Then 1/2 cup of water.  whisk this.   add your own seasonings to it.   Then drizzle over the salad and enjoy!    I especially liked it with the toasted pita chips.  It reminded me of the salad called Fattoush which is a Mediterranean dish.  Very delicious.

Mixed Field Greens & Berries Salad

Mixed Field Greens & Berries Salad