Quinoa Salad
A healthy quinoa salad tossed in an Indian influence garam masala dressing.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups of ricotta cheese (which can be replaced with plain yogurt)
- 1/2 cup finely chopped mint
- 1 tablespoon garam masala powder
- zest and juice of 1 lime
- 1/2 cup extra virgin olive oil
- 1 shallot (very finely chopped)
- 1 teaspoon chilly powder
- salt
- freshly cracked pepper
- 1 cup quinoa
- 1-1/4 cup water
- handful of cherry tomatoes (cut in half)
- handful of red grapes (cut in half)
- 1 medium size cucumber (cut into bite size)
- 1/4 cup dried cranberries (or any other dried fruit you prefer)
- 1/4 cup chopped cilantro for garnish
Instructions
- 1
For the dressing
- 2
In a mixing bowl, whisk everything except extra virgin olive oil.
- 3
Next, pour the extra virgin olive oil from top and whisk again until it creamy and smooth.
- 4
Taste for salt and add if required.
- 5
How to cook quinoa
- 6
Rinse the quinoa with cold water for a couple of times and then soak it in the cold water for 5 minutes.
- 7
Using a fine mesh strainer, strain the water.
- 8
Mix quinoa with 1-1/2 cup water and pinch of salt in a deep pan with a tight lid. Let it cook at high heat until the water starts boiling.
- 9
Then, lower the heat to medium, cover it with the tight lid and let it simmer until all the water is absorbed. It should take about 15-17 minutes.
- 10
Remove from heat and let it rest for 5 more minutes with the lid on.
- 11
Fluff quinoa gently with a fork.
- 12
Making the salad
- 13
In a serving bowl, lightly toss the cooked quinoa with the chopped vegetables.
- 14
Pour the dressing on top and toss once again.
- 15
Add some dried fruits, chopped cilantro and serve.