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dressing Ricotta cheese mint Garam Masala lime extra-virgin olive oil shallot Chilly Powder salt freshly cracked pepper Salad quinoa water handful of cherry tomatoes red pepper parsley
Viewed: 64 - Published at: 3 years agoIngredients
- Dressing:
- 2 cups of ricotta cheese (which can be replaced with plain yogurt)
- 1/2 cup finely chopped mint
- 1 tablespoon garam masala powder
- zest and juice of 1 lime
- 1/2 cup extra virgin olive oil
- 1 shallot, very finely chopped
- 1 teaspoon chilly powder
- salt
- freshly cracked pepper
- Salad:
- 1 cup quinoa
- 1-1/4 cup water
- handful of cherry tomatoes, cut in half
- 1/2 red pepper, sauteed
- 1/4 cup chopped parsley for garnish
Method
- Dressing:
- In a mixing bowl, whisk everything except extra virgin olive oil.
- Next, pour the extra virgin olive oil from top and whisk again until it creamy and smooth.
- Taste for salt and add if required.
- Salad:
- Rinse the quinoa with cold water for a couple of times and then soak it in the cold water for 5 minutes.
- Using a fine mesh strainer, strain the water.
- Mix quinoa with 1-1/2 cup water and pinch of salt in a deep pan with a tight lid. Let it cook at high heat until the water starts boiling.
- Then, lower the heat to medium, cover it with the tight lid and let it simmer until all the water is absorbed. It should take about 15-17 minutes.
- Remove from heat and let it rest for 5 more minutes with the lid on.
- Fluff quinoa gently with a fork.
- In a serving bowl, lightly toss the cooked quinoa with the chopped vegetables.
- Pour the dressing on top and toss once again.
- Garnish with parsley.
- Notes:
- A different version of the same salad can be to substitute quinoa with couscous.
- If you can't find ricotta or don't like ricotta, you can always replace it with plain yogurt.
