Indian Quinoa Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Indian quinoa salad has become my go to weeknight dinner because it comes together in under an hour and tastes like you spent all day cooking. The beauty of quinoa is that it's a complete protein containing all nine essential amino acids, so you're getting real nutrition in every bite. I love how the warm spices like garam masala and cumin dance with the cool, crisp vegetables and tangy mango chutney. It's colorful, filling, and honestly cheaper to make than ordering takeout. Whether you're meal prepping for the week or need something impressive for guests, this salad never disappoints.
Ella x
Ingredients
- 400quinoa
- 1 cancanned chickpeas
- 200 gmixed greens
- 237 mlred onion
- 237 mlcucumber
- 473 mltomato
- 237 mlred bell pepper
- 2 tablespoonsmango chutney
- 2 tablespoonslime juice
- 2 tablespoonsghee or vegan oil
- 1 teaspoongaram masala
- 1 teaspooncumin powder
- to tastesalt
- 1 handfulfresh cilantro
Detail level
Instructions
- 1
Rinse the quinoa in a fine mesh strainer and cook according to package instructions.
Tip: Use a 2:1 ratio of water to quinoa.
- 2
In a large bowl, combine the cooked quinoa, chickpeas, mixed greens, red onion, cucumber, tomato, and red bell pepper.
Tip: Toss gently to combine.
- 3
In a small bowl, whisk together the mango chutney, lime juice, ghee or vegan oil, garam masala, and cumin powder.
Tip: Adjust the seasoning to taste.
- 4
Pour the dressing over the quinoa mixture and toss to coat.
Tip: Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- 5
Just before serving, sprinkle the salt and fresh cilantro over the salad.
Tip: Garnish with additional cilantro if desired.
- 6
Serve chilled and enjoy!
Tip: Perfect for a light and refreshing lunch or dinner.
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