BM # 73
Week:1, Day 2
Theme: Ingredients through Mail

The theme Ingredients through mail continues and guess what was in the second packet Priya sent ? It was Tri colored Quinoa. I have seen the regular quinoa but never the tricolor one, so again this was a challenge.

Quinoa is a good source of protein, iron, and dietary fiber. This beautiful variety has a blend of white, brown and black seeds. When cooked, each seed has its own unique texture and savory, nutty flavor that comes together to form a delicious dish. Tri-Color Quinoa makes a great meal on its own.
I made a salad straight from Priyas blog, did not make any changes. The salad is full of proteins , with quinoa, chick peas and cottage cheese.The salad turned out delicious. I used cottage cheese instead of feta, feta definitely is a much better option, but my family did not mind cottage cheese too. A salad fan family, my hubby wants it as a complete meal. I do get the regular quinoa here so will make it with that now, but the Tri colors make it look very pretty.
Tri Colored Quinoa Salad
11/2 cups cooked quinoa

1 cup cooked chickpeas
1 tomato
1 cucumber
2-3 green chilly
2 tbsp coriander leaves
Juice of 1 lemon
Salt and pepper to taste
Cottage cheese cubes / feta cheese
Chopped tomatoes
Lemon slices
Boil 1/3 cup quinoa in about 1 cup water.
Once done drain excess water if any.
Soak the chickpeas overnight and boil them in a pressure cooker with salt.
After one whistle put the flame low and let cook for about 30 mins or till done.
Alternatively one can use canned chickpeas.
Add the boiled chickpeas, chopped cucumber, chopped tomatoes, green chilly and coriander leaves to the boiled quinoa.
Add salt, pepper and lemon juice.
Mix well.
Garnish with cottage cheese, chopped tomatoes and lemon slices.

Tri Colored Quinoa Salad

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