Quinoa is a wonderful superfood that is slowly warming its way into Indian palates. It is the only vegetarian or plant-based protein that has all the essential amino acids normally found only in non-vegetarian foods. It is also very rich in dietary fibre, making it great for detoxification. Yet many people are wary of using Quinoa still. It may be an acquired taste for some, but it's crunchy plump grains surely lend themselves to many variety of dishes. This salad is a good way to start.
INGREDIENTS:
1 cup Brown Quinoa
1 cup Chickpea(White or Brown)
1 Cucumber diced
1 cup Red/ Green/Yellow Capsicum
1/2 cup Cherry Tomatoes
1 Lemon
2-3 tsp Balsamic Vinaigrette
METHOD:
1. Boil soaked Quinoa in 2 cups of water in a pressure cooker upto one whistle. Let cool.
2. Boil Chickpeas soaked overnight, with 3-4 cups of water and a pinch of salt upto 3-4 whistles or 20 min in a pressure cooker. You can add some ginger garlic paste before boiling too. Let cool.
3. Mix Quinoa and Chickpeas in a large bowl and add the chopped veggies and whole cherry tomatoes.
4. Sprinkle Balsamic Vinaigrette and juice of one lemon.
5. Check for seasoning and add some salt and pepper if required.
6. Garnish with chopped coriander or herb of your choice.
INGREDIENTS:
1 cup Brown Quinoa
1 cup Chickpea(White or Brown)
1 Cucumber diced
1 cup Red/ Green/Yellow Capsicum
1/2 cup Cherry Tomatoes
1 Lemon
2-3 tsp Balsamic Vinaigrette
METHOD:
1. Boil soaked Quinoa in 2 cups of water in a pressure cooker upto one whistle. Let cool.
2. Boil Chickpeas soaked overnight, with 3-4 cups of water and a pinch of salt upto 3-4 whistles or 20 min in a pressure cooker. You can add some ginger garlic paste before boiling too. Let cool.
3. Mix Quinoa and Chickpeas in a large bowl and add the chopped veggies and whole cherry tomatoes.
4. Sprinkle Balsamic Vinaigrette and juice of one lemon.
5. Check for seasoning and add some salt and pepper if required.
6. Garnish with chopped coriander or herb of your choice.
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