Quinoa Kosumbari: A Healthy Indian Quinoa Salad
Quinoa Kosumbari is a refreshing and nutritious Indian salad that marries the wholesome goodness of quinoa with the crispness of vegetables, all infused with mild spices and garnished with fresh herbs. Perfect as a light lunch or a side dish, this recipe captures the essence of healthy eating without compromising on flavor.
Overview
| Dish Name | Quinoa Kosumbari |
|---|---|
| Description | Healthy Indian Quinoa Salad |
| Spice Level | Mild |
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Serves | 4 |
| Dietary Info | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water (for cooking) | 2 cups |
| Salt | To taste |
| Butter (optional) | 1 tsp |
| Cucumber | ½ (peeled and diced) |
| Sesame oil | 1 tbsp |
| Asafetida (hing) | ¼ tsp |
| Mustard seeds | 1 tsp |
| Cashew nuts | 2 tbsp |
| Green chili | 1 (slit lengthwise) |
| Grated coconut | A handful |
| Fresh coriander | A handful (chopped) |
Instructions
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Prepare the Quinoa: Begin by washing the quinoa thoroughly in three changes of water to eliminate its natural bitter coating. After rinsing, let it soak in clean water for 10 minutes.
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Cook the Quinoa: In a medium-sized saucepan, bring 2 cups of water to a rolling boil. Once boiling, add the soaked quinoa along with salt and a knob of butter if desired. Reduce the heat to low, cover the pot, and allow it to simmer for approximately 15 minutes, or until the quinoa is tender and the water has been absorbed.
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Prepare the Cucumber: While the quinoa is cooking, peel the cucumber, remove the seeds using a spoon, and chop it into small, fine dice. Set it aside for later use.
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Tempering the Spices: In a small frying pan, heat the sesame oil over medium heat. Add the asafetida, mustard seeds, cashew nuts, and slit green chili. Toast the mixture for a few seconds until the mustard seeds begin to pop and the nuts are golden brown, releasing a delightful aroma.
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Combine Ingredients: Once the quinoa is cooked, fluff it with a fork to separate the grains. Pour the toasted spice mixture into the quinoa and mix thoroughly to combine.
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Mix in the Veggies: Add the diced cucumber, grated coconut, and a splash of lemon juice for brightness. Stir well to ensure all ingredients are evenly distributed.
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Garnish and Serve: Finish off by sprinkling in the freshly chopped coriander. Give it one last gentle mix and serve your Quinoa Kosumbari immediately. This salad is delightful at room temperature but can also be enjoyed chilled.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fat | 5 g |
| Sodium | Varies with added salt |
Tips for Variations
- Add Protein: For a heartier salad, consider mixing in cooked chickpeas or black beans.
- Seasonal Vegetables: Feel free to incorporate seasonal vegetables like bell peppers or carrots for added crunch and color.
- Herb Variations: Substitute coriander with mint or parsley to alter the flavor profile.
- Spice It Up: For those who enjoy a bit of heat, consider adding more green chilies or a pinch of red chili powder.
This Quinoa Kosumbari is not just a salad; it’s a celebration of flavors and nutrition, making it a perfect dish for any meal or gathering. Enjoy the vibrant taste and the health benefits packed in every bite!
