Looking for something quick, healthy and vegan? Try this quinoa fusion salad with fusion of Indian and Mexican flavours
“Do try it and don’t forget to tag and follow on instagram @guywhocooksgreen”
Ingredients (2 portions):
One cup corn
Two cups boiled brown chickpeas ( you can use normal chick peas too)
Half red onion
2 tomatoes
1.5 cups quinoa
Half cup coriander
100 gm tofu
2 tablespoons starch
Salt as per taste
2 teaspoon crushed black pepper
1 teaspoon cumin powder
2 tablespoons tamarind sauce
2 table spoons green chilly sauce
1 tablespoons sunflower seeds
Method:
Boil the quinoa as per the instructions on the pack.
In the meanwhile, cut tofu in big cubes and mix it with starch and 1 teaspoon black pepper and bake it in a preheated oven at 200 degree Celsius for 10 mins.
Chop all the vegetables and mix them together with quinoa and chickpeas in a big bowl.
Now add baked tofu and sauces and rest of the spices and mix well.
Top it with the sunflower seeds and serve
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