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.
But warm salads are a real relief in this weather and are relished greatly.
But unlike salads that are kept in the refrigerator, these are literally warm. You heat it before serving and thus it is really soothing in this cold weather.
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
- Protein-rich
- Gluten-free
- 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.
FAQs
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:
Let’s Connect!
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 DiabeticsIngredients
- 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
Instructions
Notes
- Take Quinoa and water in 1: 1 ratio, which 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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