Energizing Indian Quinoa Salad with Mint Chutney

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/4 cup fresh mint leaves, finely chopped 1/4 cup fresh cilantro leaves, finely chopped 1 small cucumber, diced 1 medium tomato, diced 1 small red onion, finely chopped 2 tablespoons lemon juice Salt and pepper to taste Mint Chutney: 1 cup fresh mint leaves 1/4 cup fresh cilantro leaves 2 green chilies, seeds removed 1/4 cup yogurt 1 teaspoon sugar 1/2 teaspoon salt

Instructions

1. Rinse quinoa under cold water and cook in 2 cups of boiling water for 15 minutes or until tender. Drain excess water and set aside to cool.
2. In a blender, combine mint leaves, cilantro, green chilies, yogurt, sugar, and salt. Blend until smooth, adding water if needed for desired consistency. Refrigerate until ready to serve.
3. In a large bowl, combine cooked quinoa, cucumber, tomato, red onion, lemon juice, salt, and pepper. Toss gently to mix.
4. Serve the quinoa salad with a dollop of mint chutney on top.

Chef’s Insight

This dish is perfect for meal prepping and can be enjoyed as a lunch or dinner option.

Notes

Feel free to add more vegetables or proteins like grilled chicken or tofu for added satisfaction.