CORRIANDER AND TURMERIC QUINOA SALAD
This quinoa salad with coriander and turmeric is refreshing and healthy because it is a treat of great flavours and nutrients. That earthy flavour of turmeric mixed with the freshness of coriander and the crunch of a protein-rich quinoa grain makes the salad delectable and healthful. It really is super for a light lunch or even just as a side dish to accompany any meal. It gives the colour, and alongside this, it also provides anti-inflammatory properties. Coriander provides a bright, herbaceous note that opens and develops the flavour of the meal. Ready in just a jiffy and rich in health, this is the best salad for those who are looking for healthy but simple food.
RECIPE CATEGORY
Lunch, Side, Snack, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, Middle Eastern, Modern European
PREPARATION / TECHNIQUES
No-Cook, Quick & Easy, One-Pot Wonders
OCCASION / HOLIDAY
Picnic, Potluck, Family Gathering, BBQ, Summer, Fall, Party
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Dairy-Free, Healthy, Low Fat, Low Cholesterol, High Fibre, Kid-Friendly
DISH TYPE
Salad, Side, Snack
INGREDIENTS FOR CORRIANDER AND TURMERIC QUINOA SALAD
- 50g quinoa, cooked
- 1 tbsp fresh coriander, chopped
- 1/4 tsp turmeric
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 190
- Protein: 5g
- Fat: 7g
- Carbohydrates: 27g
- Fibre: 4g
- Sodium: 120mg
PREPARATION OF CORIANDER AND TURMERIC QUINOA SALAD
- Cook the quinoa: Rinse the quinoa in cold running water. Then, put instructions on the box about how to cook it and let it cool for about 10 minutes.
- Prepare the dressing: Prep the dressing by mixing all these ingredients, including the olive oil, salt, turmeric, and pepper in a bowl so that all the ingredients dissolve into the oil using the turmeric.
- Combine the ingredients: Stir all the ingredients together by combining cooked and chilled quinoa with fresh coriander and turmeric dressing in a large bowl. Mix gently; that is, stir in all the components until quinoa is properly coated with oil and spices.
- Serve: Season with salt and pepper to taste and serve at once, garnished with any further leaves for a pretty presentation.
PREP TIME
5 minutes
COOKING TIME
15 minutes (including cooking time for quinoa)
TIPS FOR CORRIANDER AND TURMERIC QUINOA SALAD
- It should be served fresh, just cooled down after cooking.
- Add toasted nuts or seeds for that crunch that’s added to the texture of the salad.
- You may even add a squeeze of lemon juice for a fresh flavour.
- Parsley or mint can be used instead of fresh coriander if either or both are handy.
- Stir the dressing well so that turmeric dissolves completely in olive oil.
VARIATIONS
- Add bits of diced cucumber or cherry tomatoes to add freshness.
- For some extra proteins, add chickpeas, black beans, or grilled tofu.
- For those not on a vegan diet, you can add richness with a pinch of feta or goat cheese.
- Add some pomegranate seeds or raisins for that ‘sweet’ touch.
- You can also add cooked spinach or kale for extra filling.
PREPPING AND STORAGE
- Fridge: Cooked quinoa salad can be stored in the fridge in an airtight lid for up to three days. Do not refrigerate for some days.
- Freezing: Do not freeze this dish. On being defrosted, the cooked quinoa and fresh herbs become mushy, which is rather unpresentable.