Quinoa Salad in a Coconut Ginger Dressing

Quinoa is supposed to be a superfood - although in the Indian context there are several varieties of millets and grains that qualify to being equally super. This salad uses quinoa primarily because it was lying around in my kitchen waiting for me to experiment with it, but I see no reason why this dish couldn't be made with any other Indian grain like amaranth, rava or broken wheat instead!

Another superfood that I have been excited to use here is cold pressed coconut oil in the dressing. I must say this was quite a wonderful way to add flavour to the salad.


1 cup quinoa, cooked as per instructions

1 chopped cucumber
1 chopped tomato
1 carrot, cut into fine strips
1/2 cup mint, chopped coarsely
1/2 cup coariander, chopped coarsely
1/2 cup lettuce, cut into big pieces
1 boiled eggs, cut into big pieces


For the dressing:
2 tablespoons cold pressed coconut oil
1/2 inch ginger, crushed fine
1/2 green chilli, crushed fine
1/2 tablespoon kakavi/sugar syrup/honey


Put all the ingredients for the dressing into an airtight box or jar. Shake well to mix them well and to form a consistent salad dressing.

Put all the ingredients into a bowl, add the quinoa and the salad dressing.


Mix well, allow to rest for at least 5-10 minutes before serving.


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