Nutritious protein-rich food pair

OVERNIGHT OATMEAL BERRY PARFAIT
(oats + berries + yoghurt)
Ingredients
Half a ripe banana, mashed
1/2 cup rolled oats
1 tbsp flax seeds
1 cup low fat milk, full fat milk or almond milk
1 tsp pure vanilla extract
 For topping-
1/4 cup yoghurt
1/4 cup  frozen or fresh raspberry and blueberries
Pinch of cinnamon powder
Preparation
To make the overnight oats, mash the banana in a mason jar.
Add the rest of the ingredients and mix well to thoroughly combine. Place in the fridge overnight.
In the morning, top with yoghurt,fresh berries and a sprinkle of cinnamon powder.
Serve cold.

QUINOA CORN BEAN SALAD
(quinoa + corn + bean)
Ingredients
1/2 cup quinoa
1/2 cup boiled kidney beans
1/4 cup boiled corn
1/4 cup chopped red bell peppers
2 tbsp lemon juice
sSalt and pepper as per taste
2 tbsp finely chopped basil
1 1/2 tbsp virgin olive oil
Preparation
Wash the quinoa and par boil with some water, drain the water and keep aside.
In a large bowl, mix all the vegetables and beans with quinoa and basil.
Drizzle some olive oil and lemon juice. Toss to mix well.
Season with salt and pepper, gently toss again, and serve cold or at room temperature.

LENTIL BARLEY SOUP
(lentil+ barley)
Ingredients
2 tbsp ghee
1/2 onion, diced
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp red chilli powder
1 small bunch fresh coriander leaves, finely chopped
3 cups vegetable broth
1 large tomato- finely chopped
1/2 cup pearl barley
3/4 cup red lentils
Salt as per taste
Preparation
Heat 1 tablespoon ghee in a pot on low. Stir in the onions and cook until transparent. Add the ginger-garlic paste and saute for about 2 minutes.
Add the tomato and season with turmeric, cumin, red chilli powder and salt.
Increase the heat to medium-high and pour in the vegetable broth and the pearl barley. Stir to mix in the broth and let this simmer for about 20 minutes.
Now add in the red lentils and cook for another 20 minutes till the barley and lentils have cooked through.
Drizzle remaining 1 tbsp of ghee on the soup and garnish with fresh coriander leaves.