Rejuvenating Indian Quinoa Salad
This vegan Indian quinoa salad is a refreshing, energizing, and easy-to-prepare dish that will provide you with the fuel you need to power through your day.
Allergens
N/A
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1/4 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 1 small red onion, thinly sliced
- 1 medium
- sized lemon, juiced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- Salt, to taste
- Optional: 1/2 cup roasted chickpeas for added protein and crunch
Instructions
- In a medium saucepan, bring the water to a boil. Add quinoa and salt, cover, and cook for 15 minutes or until the quinoa is tender and the water has been absorbed. Remove from heat and let it cool.
- In a large mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber, cilantro, mint leaves, and red onion. Toss gently to mix.
- In a small bowl, whisk together lemon juice, olive oil, turmeric, cumin, coriander, black pepper, and salt. Pour the dressing over the quinoa mixture and toss again until evenly coated. If using roasted chickpeas, fold them in at this stage for added protein and crunch.
- Serve immediately or refrigerate to let the flavors meld together. Enjoy!
Chef’s Insight
Use fresh herbs and spices for the most flavorful experience.
Notes
This recipe is highly customizable based on personal preference and dietary needs.