Quinoa Salad Recipe

This very easy quinoa salad recipe is just lovely! And if you’re even more fond of oriental spices and flavors, stay right here because this is what you’ve been searching for. It’s the combination of the garam masala and the curry powder that reigns this easy salad. A real flavor explosion! I stirred in some chickpeas for crunch and creaminess and a handful of black raisins (you can use golden raisins as well) to add a sweet touch. This quinoa salad is a perfect side dish for roasted lamb.

Quinoa Salad

Ingredients for 4 persons

7 oz (200 g) quinoa
1,5 cup (360 ml) water
7 oz (200 g) can chickpeas
a handful black raisins
1/3 cup (70 ml) olive oil
a handful fresh mint
1/2 tbsp garam masala
1 tsp curry powder
pepper
salt

Rinse the quinoa a few times and drain well. Bring the water to a boil in a high pan and turn the heat back down to medium-low. Stir in the quinoa and put a lid on the pan. Let the quinoa cook for 15 to 20 minutes until the water is absorbed. Stir regularly. Remove the pan from the heat and let the quinoa cool at room temperature. Carefully fluff it with a fork to avoid lumps. Put the cooked quinoa in the fridge for 30 minutes. In the meantime combine the olive oil, curry powder and garam masala. Season with pepper and salt. Chop the fresh mint finely. Drain the chickpeas and rinse them under cold tap water. Transfer the cooled quinoa to a large salad bowl. Drizzle it with the garam masala oil dressing. Add in the chopped mint, drained chickpeas and black raisins. Stir well. Check the seasoning and add more pepper or salt to taste if necessary. Divide the quinoa over plates. Serve cold.

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