This quinoa salad is a healthy eater’s dream: bright, colorful, flavorful, chock-full of protein and veggies, satisfying and low in fat. Light and citrusy, it is a great way to enjoy quinoa. Lime juice and coriander give a refreshing kick, while quinoa provides tasty vegan protein. If you’re not a vegetarian, increase the protein content by adding chunks of chicken. This salad is also gluten free.
- ½ cup raw quinoa
- 2 cups water
- ½ chopped red and yellow bell peppers
- ½ chopped green capsicum
- ½ cucumber chopped
- 1 tomato – deseeded and chopped
- ½ chopped apple
- 6-8 chopped grapes
- ½ cup Pomegranate seeds
- Any seasonal fruits that are available like pear or orange
- 10-12 unsalted Pumpkin seeds
For the dressing –
- Chopped coriander
- Salt to taste (try rock salt)
- Oregano, Red chilli flakes, ground black pepper for seasoning
- Lime Juice
- Unprocessed flaxseed oil or olive oil
- 1 large spoon of honey
How to cook Quinoa – explains how one can get well cooked quinoa, without making it mushy. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed. This would take 10 to 15 minutes. You’ll know it’s done when the little white “tails” sprout from the grains. Drain the leftover water and set aside to cool.
Whisk flaxseed/olive oil, lime juice, honey, rock salt, oregano, black pepper powder and red pepper flakes together in a bowl.
Combine quinoa, all the vegetables and fruits together in a bowl. Pour dressing over quinoa mixture; toss to coat. Add coriander. Serve immediately or chill in refrigerator.
Serve immediately or refrigerate otherwise the vegetables and fruits start to lose water and subsequently the crunch and flavor.
One can add boiled rajma (kidney beans) or white chana to increase the vegetarian protein content.