Description
A healthy protein-rich quinoa & potato salad inspired by sabudana khichadi. Customizable and meal prep friendly.
Ingredients
Units
Scale
The Salad Base
- 1 cup cooked quinoa
- 4 mini cucumbers, trimmed and finely diced (about 1 1/2 cups) (see FAQs & Notes + Variations)
- 8-10 baby purple-skinned potatoes, boiled and halved (about 1 1/2 cups) (see FAQs & Notes + Variations)
- salt, to taste
- 1/2 tsp sugar
- 1/2 medium lemon/lime
Spiced Ghee Topping
- 2 tbsp ghee (see Variations)
- 1 tsp cumin seeds
- 1-2 Thai or bird's eye green chilies, thinly sliced
Finishings
- 1/2 cup roasted unsalted peanuts (see Variations)
- 1/4 cup fresh grated coconut (thawed if using frozen)
- 8-10 sprigs of cilantro/coriander, tender stems and leaves, finely chopped
Instructions
Preparing the Salad Base
- Add the cooked quinoa, cucumbers and boiled potatoes to a medium bowl.
- Season with salt, sugar and squeeze in the juice from the lemon/lime.
Preparing the Spiced Ghee Topping
- Heat ghee in a small pan over medium heat.
- When it starts shimmering, add the cumin seeds. Let them sizzle in the hot ghee for 30 seconds. They will plump up and start crackling.
- Add in the sliced green chilies.
- Turn the heat off immediately.
Assembling the Salad
- Pour the spiced ghee over the base salad.
- Add the roasted peanuts, fresh grated coconut and cilantro/coriander leaves.
- Give it a good toss to combine everything well.
- Serve immediately (see FAQs & Notes for storage information).