This Quinoa salad sure sounds a lot of work, but trust me its not. It is delicious and super yum. This salad is nutritious with protein, fibre, carbs and good fats.
Is this Quinoa Salad Recipe Vegan?
This Salad is not vegan. But can be made vegan. All you need to swap is Vegan Butter to cook the quinoa and Vegan Mayo for the dressing. See, told ya, its legit easy to make it vegan.
Ingredients for this Creamy Curried Lentil Quinoa Salad with Roasted Chickpeas and Potatoes
Unsalted Butter - To make the quinoa and lentils rich and creamy I like to use unsalted butter for good fats. Olive Oil - I like to mix butter and olive oil for this recipe for good healthy fats. You can just use olive oil if you would like. Cumin Seeds - For tempering and earth flavor. Serrano Pepper - I am using serrano pepper with the seeds finely diced, but you can use any fresh green/red chillies you have on hand seeded or deseeded as per you heat tolerance. Minced Garlic - Mince 5-6 big cloves of garlic for the delicious earthy flavor.
Finely Diced Onions - 1 onion finely diced Small Diced Tomato - 1 small tomato diced Tomato Paste - 1 tablespoon tomato paste for its tart flavor and beautiful color Indian Spices - 1 teaspoon Curry Powder, 1 teaspoon Cayenne Pepper, 1 teaspoon Coriander Powder and ¼ teaspoon Turmeric Powder Red Lentils - Because they are everyone’s favorite, they cook fast and they are delicious. Quinoa - You can use any quinoa you want, I am using royal black quinoa. Salt Water
For Roasted Chickpeas
Chickpeas - 1 can 15.5oz of Chickpeas rinsed and drained. 1 teaspoon Cayenne Pepper 1 teaspoon Garam Masala 1 teaspoon Garlic Powder ½ teaspoon Granulated Onion Salt
10-12 Red and White Baby Potatoes halved 1 teaspoon Italian Seasoning 1 teaspoon Garlic Powder ½ teaspoon Onion Powder Salt
⅓ Cup Olive Oil ½ Cup Tahini ⅓ Cup Mayo 1 teaspoon Garlic Powder 1 teaspoon Granulated Onion Salt ¼ Cup Chilled Water.
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