Warm Quinoa Salad is perfect to warm up cool chilly days. This Indian recipe of Quinoa salad is vegetarian and vegan too. The dressing of this salad is a simple one with easy ingredients that are there in every kitchen. Quinoa is a boon for vegetarians because of it being rich in protein.
Gluten-free, protein-rich, and good for all especially Weight Watchers and Diabetics. This salad is as good as a meal. You can have it with soup and that makes a meal especially for weight watchers.
If looking for other Quinoa Indian recipes then do try out this Quinoa Dosa, a crispy dosa without rice and fermentation. Also, a recipe where quinoa is neither seen nor is felt obvious in the taste.
December has just started and the chill is setting in. Though the days are still warm but mornings and evenings are pretty cold asking for something warm and cozy. Hot soups are a great reliever and are looked forward to. At the same time, salads and that too, in the evening, are just not wanted.
This is what happened last evening when my hubby came back from work. I asked him if I could serve him some salad and giving me weird looks, he straight away refused and demanded to have something hot only. And when I offered him a warm salad, he was amused and confused at the same time. He asked a lot of questions about the salad but instead of answering any of those I just served him that salad and requested him to first devour it. He really liked it with the first bite only.
So, what was it actually? It was a salad only. But unlike salads that are kept in the refrigerator, it was literally warm. I heated it before serving and thus was soothing in this cold weather. And if you are wondering if it was the first time I made it, then yes, you are right. The concept of a Warm salad was alien to me and was introduced to it by my sister-in-law, Ms, Archana Aggarwal. As I have mentioned in my earlier posts too that she is really a Salad queen. You go to her house, and there the starters mean at least one salad. It's surprising to see how every time she manages to put up something interesting and appetizing as well.
What is Quinoa?
- Neither a grain nor millet. It is a seed and is a relative of spinach, beets, and chard.
- Gluten-free and is an ideal choice for people who are gluten intolerant.
- It is a complete protein which means it contains all the 9 essential amino acids which our body can not produce and thus need to come from food only.
- It is also rich in fibre, Vitamin B, and iron.
- It is available in more than 100 varieties but red, black and white are the most common ones. Of these also, white quinoa is the most popular one.
If looking for ways as to how to incorporate Quinoa in our day-to-day meals then you can check my Quinoa Dosa recipe. A perfect crispy Dosa made without rice and without fermentation.
Why You Will Love This Recipe
- Vegetarian as well as Vegan
- Easy and quick to make
- Good for all especially Weight Watchers and Diabetics
- As good as a meal
How To Make
To make a quinoa salad, first of all, it is cooked. Now you can cook it in boiling water or pressure cook it. I prefer the latter method as it is quick and hassle-free. Thereafter, saute veggies and mix boiled quinoa to it. Adjust seasoning and that's it.
Step By Step Recipe
- First of all, wash Quinoa thoroughly using a fine mesh. Rub it with hands and change water 3 to 4 times to get rid of its natural coating called saponin which otherwise gives a slightly bitter taste.
- Soak it for 10 to 15 minutes.
- Now boil it. To boil it, take an equal quantity of water as Quinoa. Like here Since I have taken 1/2 cup Quinoa so take 1/2 cup water only. Pressure cook it for one whistle.
- When the pressure settles down, open the PC and your Quinoa is ready.
- Though it will be dry but in case you have some water in the cooker then keep the boiled quinoa in the strainer for a while so that all extra water drips out.
- In the meantime, in a wok, heat oil and saute beans and carrots on high flame for a while, till slightly cooked.
- Thereafter, add peppers, broccoli. Again saute for 2 to 3 minutes.
- Now add tomatoes, Jalapenos, and Olives.
- Lastly, add boiled quinoa. Add salt, nutmeg, and oregano. Toss nicely.
- Add parsley or cilantro.
- At the time of serving, warm it up. Sprinkle Pine nuts or almonds or any other nuts.
- Serve with love, soup optional.
Q) Can I make this salad with millets?
Yes. Use any millet, be it Barnyard or Little or Kodo or any other. But soak it at least for 8 hours. Thereafter, boil it just as we boiled Quinoa and everything else remains the same.
Q) Can I use any other dressing?
Yes! Use green chutney as a dressing like I have used it in my Mixed Millets Salad.
Some other Indian Salad recipes which you may find interesting are:
I hope you have liked this Indian recipe for making Quinoa Salad and will surely try it out for your dear ones.
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Quinoa Salad Indian
Gluten free, protein rich and good for all especially Weight Watchers and Diabetics
- 1/2 Cup Quinoa
- 2 Cups Veggies (Carrots, Beans, Peppers, Broccoli etc)
- Salt as per taste
- A generous pinch of Nutmeg
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Oregano
- 1/4 Cup Chopped Parsley or Cilantro
- Few Almonds/Pinenuts Shredded
First of all, wash Quinoa thoroughly using a fine mesh. Soak it for 10 to 15 minutes.
During this time, chop veggies. I used carrots, beans, red pepper, yellow pepper, tomatoes, broccoli, jalapenos and olives.
Now boil it. To boil it, take an equal quantity of water as Quinoa. Like here Since I have taken 1/2 cup Quinoa so take 1/2 cup water only. Pressure cook it for one whistle. When pressure settles down, open the PC and your Quinoa is ready.
In the meantime, in a wok, heat oil and saute beans and carrots on high flame for a while, till slightly cooked.
Thereafter, add peppers, broccoli. Again saute for 2 to 3 minutes.
Then add boiled tomatoes, Jalapenos and Olives.
Lastly, mix in boiled Quinoa. Add salt, pepper and oregano. Toss nicely. Add parsley or cilantro.
At the time of serving, warm it up. Sprinkle Pine nuts or almonds or any other nuts.
Serve with love, soup optional.
- Take Quinoa and water in 1: 1 ratio, that is both in equal quantity.
- Saute veggies on high flame only so they retain their crunchiness. Also, keep them crunchy only not fully cooked.
- Nuts are added to give a crunchy taste.
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