Energizing Indian Quinoa Salad

Allergens

Nuts (Almonds)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup roasted almonds, roughly chopped
• 1/2 cup crumbled feta cheese (optional)

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water until the rinsing water runs clear. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and tender. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and set aside to cool.
2. In a large mixing bowl, whisk together olive oil, lemon juice, turmeric, cumin, coriander, ginger, salt, and pepper.
3. Add cooked quinoa to the bowl with the dressing and mix well to combine. Let it marinate for 10 minutes.
4. To the bowl, add cherry tomatoes, cucumber, red onion, cilantro, almonds, and feta cheese (if using). Toss gently until all ingredients are well combined.
5. Cover and refrigerate for at least an hour to allow flavors to meld together. Serve chilled.

Chef’s Insight

Experiment with different spices and herbs to create your own unique twist on this energizing Indian quinoa salad.

Notes

Feel free to adjust the spice levels to your preference.