Middle East News 247
Food & Beverage


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.

Baked Orange Chicken with India Gate Brown Rice


  • 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

  • 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!

Veg India Gate Quinoa Frankie


  • 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


  • 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.

India Gate Flaxseed Oatmeal Cookies


  • 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


  • 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.

India Gate Quinoa with Roasted Vegetable & Grilled Halloumi


  • 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


  • 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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