Hello, Foodies and Buddies!
It’s Dish of the Week time and on this edition, we have something which as delicious as it is healthy: Quinoa Sprouts Salad courtesy of Chef Mamta!
Described by its creator as the perfect dish for “a healthy snack or a light dinner,” Chef Mamta’s Quinoa Sprouts Salad is simply amazing.
Chef Mamta gave us the low down on the dish. She said, “The dish is a combination of Quinoa, Moong Dal Sprouts, Cooked Red Beans, Carrot, Cucumber, Lemon, Nuts like Walnuts, Almonds, Cranberries, and Fresh Cilantro!”
This dish holds a special significance in Chef Mamta’s family. “My father is not a salad type person. But this is the only salad which he likes made by me – a first! This is the biggest achievement for me when he asks for this salad whenever he visits our home,” she explained with a smile.
And, it’s certainly a family affair in Chef Mamta’s family. She said, “The dish is one of my favourites and also a favourite of my husband, my mother, and of course, my father. A lot of my friends also ask for this salad every week and that makes me happy!”
So, how did Chef Mamta create such a special salad? “Once I tried this salad in the restaurant and I started loving salads. I found this recipe on the internet but I did some changes as per Indian taste buds,” she answered.
Chef Mamta was even kind enough to provide us with a full recipe for the dish.
1 cup sprouted green lentils (sprout them first for a few days, then gently steam for a few minutes)
1/2 cup quinoa – rinsed and cooked for 10-15 minutes in 1 cup of water
A small handful of fresh cilantro – chopped
Boiled or sprouted red beans (Rajma)
2-3 green onions – sliced (optional)
2 medium-sized carrots – finely chopped
1 medium-sized cucumber – chopped
Walnuts, almonds, and cranberries – chopped
3 tbsp of olive oil or salad oil of choice
1 tbsp lime juice
1/2 tsp cumin
Freshly ground pepper, chilli flakes, and sea salt – to taste
Mix salad ingredients together in a medium-sized bowl.
Add dressing ingredients to a small bowl, whisk until well blended.
Pour dressing over salad, and mix it together.
Serve immediately, or chill until ready to serve.
Add chopped red or sweet white onions, sliced black or green olives, chopped red and green peppers, roasted hazelnuts, other roasted nuts, or seeds.
Sounds like a simple but tasty recipe but Chef Mamta warns of some challenges associated with her dish.
“The only challenge of this dish is that the Quinoa should be proper fluffy cooked, and the sprouts should be steamed nicely. Basically, Quinoa is bland in taste so we have to put each and every ingredient according to that so that salad remains tasty.”
Chef Mamta is a firm believer in healthy cooking these days and she wants to bring that to her buyers.
“Before being a seller I used to just love eating but now I want to cook more healthy food with less oil with all healthy ingredients but no compromise on taste. I want to introduce all tasty food but with less oil and more nutrition.”
Finally, Chef Mamta had a few lovely words before saying goodbye. “I would like to thank the FoodyBuddy team for providing me with a beautiful platform to show my cooking skills.”
We are certainly glad that you choose to showcase your amazing cooking on our platform, ma’am 🙂
Thank you and all the best to you going forward!
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