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Want gluten-free salad? Go Quinoa way

Written by Hannan

Gluten-free Quinoa is one of the world’s most popular health foods because of its high nutrient content. With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium, and manganese. It also contributes useful levels of several B vitamins, vitamin E, and dietary fibre. The UN named 2013 ‘International Quinoa Year’ in recognition of its high nutrient content.

 

 Quinoa salad

Ingredients

  • 1½ cups of quinoa
  • 3 cups of water
  • 1 cup of diced tomatoes
  • 1 cup of diced cucumber
  • 1 cup of diced bell pepper
  • ½ cup of fresh parley,chopped
  • ¼ cup of fresh mint, finely chopped 
  • 2 garlic cloves, minced
  • 4-5 tablespoons of lemon juice
  • 3 tablespoons of olive oil
  • salt & pepper to taste

Add quinoa and water to a medium saucepan, cover, and bring to a boil and reduce to simmer for 15 minutes until water is gone.

Let sit for 5 minutes, use a fork to fluff.

Add quinoa to a large bowl along with tomato, cucumber, red pepper, parsley, mint, garlic, lemon juice, olive oil, salt, and pepper.

Toss to mix everything together. Serve cold.

 Chickpea salad with lemon

  • 3 cups cooked chickpeas
  • 1 medium cucumber
  • 6 small tomatoes
  • 1 cup crumbled paneer
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Salt and fresh ground black pepper

DIRECTIONS

Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.

In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.

These recipe was prepared with <3 by Cauldron Sisters “Ratika & Richa”

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Hannan

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