Energizing Indian Quinoa Salad with Mint and Lemon

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth
• Salt, to taste
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 1 medium English cucumber, diced
• 1 medium red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup chickpeas, drained and rinsed
• 1/4 cup lemon juice (about 2 lemons)
• 1/4 cup extra
• virgin olive oil
• 1 teaspoon ground cumin
• Black pepper, to taste

Instructions

1. Combine quinoa and water or vegetable broth in a medium saucepan. Season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is cooked through. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. In a large bowl, mix together mint, cilantro, cucumber, bell pepper, cherry tomatoes, and chickpeas.
3. In a small bowl, whisk together lemon juice, olive oil, cumin, salt, and black pepper.
4. Add cooked quinoa to the large bowl with vegetables, and toss well to combine. Drizzle with dressing and toss again until evenly coated.
5. Serve immediately or refrigerate for up to 2 hours before serving.

Chef’s Insight

This dish is not only delicious but also packed with nutrients that will keep you feeling energized throughout the day.

Notes

Enjoy this nourishing salad as a standalone meal or pair it with a light soup for a well-balanced lunch.