Revitalizing Indian Lunch: Quinoa Tabbouleh Salad & Mango Lassi Smoothie

Allergens

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Ingredients

• 1 cup quinoa, uncooked 2 cups water 1/2 cup lemon juice 1/4 cup extra virgin olive oil Salt, to taste 1/2 cup fresh parsley, finely chopped 1/2 cup fresh mint leaves, finely chopped 1/2 cup cherry tomatoes, halved 1 cucumber, diced 1/2 red onion, finely diced 1/4 cup Kalamata olives, pitted and chopped Mango Lassi Smoothie: 1 ripe mango, peeled and pitted 1/2 cup plain yogurt (non
• dairy option: coconut yogurt) 1/4 cup cold water 1 tbsp honey or agave nectar 1/4 tsp cardamom powder A pinch of saffron threads, crushed Ice cubes, as needed

Instructions

1. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and the water has been absorbed. Remove from heat and let cool.
2. In a large bowl, whisk together lemon juice, olive oil, salt, parsley, mint leaves, cherry tomatoes, cucumber, red onion, and Kalamata olives. Add cooked quinoa and mix well to combine.
3. For the mango lassi smoothie, blend mango, yogurt, cold water, honey or agave nectar, cardamom powder, saffron threads, and ice cubes until smooth and creamy.
4. Serve the quinoa tabbouleh salad and mango lassi smoothie together for a balanced and invigorating lunch experience.

Chef’s Insight

For added protein, consider mixing in grilled chicken or tofu to the quinoa tabbouleh salad.

Notes

Be sure to use ripe mangoes for the perfect balance of sweetness in the lassi smoothie.