Quinoa Salad with Cucumbers, Chickpeas, and A Yogurt Dill Dressing


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A simple, wholesome delicious salad!

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Quinoa Salad with Cucumbers, Chickpeas, and A Yogurt Dill Dressing recipe - How to make Quinoa Salad with Cucumbers, Chickpeas, and A Yogurt Dill Dressing

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving

Ingredients

For The Salad
2 cups quinoa
2 cups warm water for soaking
2 tbsp raw apple cider vinegar
2 cups filtered water for cooking
1 tsp salt
1 cucumber , peeled and chopped
1/4 cup chopped onions
2 cups cooked kabuli chana (white chick peas)

For The Dressing
1/4 cup extra virgin olive oil
1/2 cup curds (dahi)
1 tbsp lemon juice
3 tbsp crushed garlic (lehsun)
2 tbsp chopped dill
salt and freshly ground black pepper (kalimirch) to taste
Method
  1. The night before you make this dish, plan to soak your quinoa to make it more digestible.
  2. Place the quinoa in a non-reactive bowl or jar (preferably glass), and mix it with the warm filtered water and raw apple cider vinegar.
  3. Allow it to soak for at least 8 hours, and up to 24.
  4. When you're ready to make the salad, drain and rinse your quinoa in a fine sieve, allowing the water to run clear.
  5. Place your rinsed quinoa in a pot with 2 more cups of water and bring it to a boil.
  6. When it's boiling, cover the pot, and turn the heat to low, allowing it to simmer for 12-15 minutes.
  7. When the quinoa is done, place it in a bowl to cool.
  8. You can leave it on the counter, or put it in the refrigerator.
  9. In the meantime, assemble your dressing. Whisk together the olive oil, yogurt, lemon juice, garlic cloves, fresh dill and salt and pepper.
  10. When the quinoa has cooled, gently mix in the cucumber, red onion and chickpeas.
  11. Pour the dressing over the quinoa mixture (you may not need it all), and mix thoroughly.
  12. This salad is best served at room temperature after preparing it, or lightly chilled.
  13. Top with additional dill, feta cheese, olives, or tomatoes if desired!


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This recipe was contributed by PRACHI AGARWAL on 31 Jul 2014


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