Quinoa Salad
Ingredients
For the dressing
- 2 cups of ricotta cheese (which can be replaced with plain yogurt)
- ½ cup finely chopped mint
- 1 tablespoon garam masala powder
- zest and juice of 1 lime
- ½ cup extra virgin olive oil
- 1 shallot (very finely chopped)
- 1 teaspoon chilly powder
- salt
- freshly cracked pepper
For the salad
- 1 cup quinoa
- 1-¼ cup water
- handful of cherry tomatoes (cut in half)
- handful of red grapes (cut in half)
- 1 medium size cucumber (cut into bite size)
- ¼ cup dried cranberries (or any other dried fruit you prefer)
- ¼ cup chopped cilantro for garnish
Instructions
For the dressing
- In a mixing bowl, whisk everything except extra virgin olive oil.
- Next, pour the extra virgin olive oil from top and whisk again until it creamy and smooth.
- Taste for salt and add if required.
How to cook quinoa
- Rinse the quinoa with cold water for a couple of times and then soak it in the cold water for 5 minutes.
- Using a fine mesh strainer, strain the water.
- Mix quinoa with 1-½ 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.
- 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.
- Remove from heat and let it rest for 5 more minutes with the lid on.
- Fluff quinoa gently with a fork.
Making the salad
- In a serving bowl, lightly toss the cooked quinoa with the chopped vegetables.
- Pour the dressing on top and toss once again.
- Add some dried fruits, chopped cilantro and serve.
Notes
- A different version of the same salad can be to substitute quinoa with couscous.
- If you can't find ricotta or don't like ricotta, you can always replace it with plain yogurt.
Nutrition
Serving: 1Servings