Quinoa Salad: Journey to wellness - WellBeing Magazine
This is one of those salads that need not be relegated to a side dish.
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Cooking tools:
- Mortar and pestle
- Microplane
- Cheesecloth
- Butcher's twine
- Rubber band
- Roasting pan
- Oven
- Refrigerator
- Pitcher
- Wooden spoon
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 2 cups cooked, cooled Quinoa
- 6 carrots – or a bunch of baby carrots if you can get them
- 3 tbsp extra virgin olive oil
- 1 tbsp organic butter (optional)
- 1 tsp cumin seeds
- ½ tsp nigella seeds
- ½ cup almonds – chopped (activated preferably)
- ¼ cup Goji berries
- ¼ cup fresh coriander – torn
- 1 kg plain Greek yoghurt
- Zest and juice of one lemon
- 1 medium size red chili
- 2 garlic cloves – pounded in mortar and pestle
- ½ tsp cumin seeds – pounded in mortar and pestle
- ½ cup extra virgin olive oil
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