Raw Mango Quinoa Salad Bowl
This nutrient-dense, refreshing Raw Mango Quinoa Salad Bowl retains the authentic South Indian touch with an exotic twist of quinoa. Invoking your senses with a punch of tartness from raw mango, the earthy delight of quinoa, and nutty lentils harmonized with coconut and coriander. The marriage of savory, tangy, and slightly sweet flavors is perfect for a cool summer lunch. Impress your friends during a luncheon with this Jain-friendly, vegan dish that’s not just easy to make but also incredibly lip-smacking. The best part? It’s all in one bowl, so no hassle of cleaning multiple dishes. Whip up this 100-calorie salad bowl and unlock your way to a healthful, delicious meal.
Recipe:
Ingredients:
1. Half cup Quinoa
2. One Raw Mango
3. Two tablespoon Chana Dal (Yellow split peas)
4. Freshly Grated Coconut
5. Handful of Coriander Leaves
For Tempering:
1. Two teaspoon Vegetable Oil
2. Half teaspoon Mustard Seeds
3. Pinch of Asafoetida
4. Two Dried Red Chilies
5. Salt as per taste
Method:
1. Rinse quinoa under cold water until water runs clear. Cook quinoa (use double the amount of water) in a pan on medium heat for 15 minutes or until fluffy.
2. Soak Chana dal in water for one hour, then drain.
3. Grate the raw mango and mix it well with the cooked quinoa and Chana dal.
4. For the tempering, heat the oil, add mustard seeds and let them crackle. Then add asafoetida, dried red chilies and sauté.
5. Pour this tempering over the quinoa, mango, and dal mixture. Mix well.
6. Consumer’s Choices: Finally, add salt, freshly grated coconut, and coriander leaves. Your nutritious and delicious Raw Mango Quinoa Salad Bowl is ready to serve. Enjoy this light, refreshing salad that effortlessly fits into any Jain or vegan diet.
