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Summer Quinoa Salad | Quinoa Bakalabath Recipe

Prep Time20 mins
Total Time30 mins
Servings: 4
Author: Uma Srinivas

Ingredients

  • 1 cup cooked Quinoa
  • ½ cup grapes
  • ½ cup pomegranate seeds
  • ½ inch ginger
  • ½ cup chopped cilantro
  • 2 cups + 4 tbsp soy yogurt
  • 1 chopped green chili
  • For Seasoning
  • 1 tsp mustard seeds
  • 1 tsp split black gram
  • 1 red chili
  • 5-7 curry leaves
  • ¼ tsp Asafoetida
  • 2 tsp olive oil
  • Salt to taste

Instructions

  • Cook Quinoa with 2 cups boiling water for about 15-20 minutes. Remove off the heat and let it cool down to room temperature.
  • Mix the ingredients one by one starting with the cooked quinoa.
  • To prepare the seasoning, place a pan over medium heat and drizzle a few teaspoons of vegetable or olive oil.
  • As the oil heats up, add mustard seeds, black gram and red chili.
  • As they start to fry and sizzle, add curry leaves, Asafoetida and continue to saute for 30 seconds.
  • Add the seasoning to the Quinoa mix and mix well.
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