Home‎ > ‎

Indian Style Quinoa, Chickpea and Raisin Salad

1 cup quinoa
2 cups boiling hot stock
1 tsp Madras curry powder (I use my homemade one)
2 cups cooked chickpeas (or canned)
1 large tomato, diced
½ medium onion, finely diced
¼ cup raisins
Large handful of fresh coriander, finely chopped

For the dressing -

2 tbsp light olive oil (don’t use extra-virgin)
Juice of 1 lemon
1 tsp yellow mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp chilli powder
1 tsp Madras curry powder
1 tsp ground cumin
Salt to taste

Method:


Rinse the quinoa and place in a pot. Add the hot stock and curry powder, and let it simmer on a medium low heat for about 15 – 17 minutes, until all the stock is absorbed. Let it stand, covered for another 5 minutes.

Make the dressing. Place the lemon juice in a small bowl. Heat the oil in a small pan on a medium heat, and add the mustard, cumin and fennel seeds. When the mustard seeds start spluttering, take off the heat and add the chilli powder, Madras curry powder and ground cumin and let the spices toast together for about 45 seconds – 1 minute. Pour the hot oil mixture into the lemon juice, and whisk together until the dressing homogenises. Add about ½ tsp salt or to taste. Keep aside.

Place the cooked quinoa in a bowl, and add the chickpeas, diced tomato, diced onion, raisins and fresh coriander. Stir together.

Fold in the dressing. Taste and adjust seasoning. Serve just warm or cold.

Notes:
  • You can add any kind of beans to the salad.
  • You could also add other vegetables like diced carrots, celery, peppers or mushrooms to the salad to bulk it out a bit.
  • Feel free to use a little extra lemon juice, if you like your salad quite tangy.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

Comments