Swaadista

If you love getting creative with your salads then you’ll enjoy experimenting with this delightful recipe!

This particular recipe has become a favorite of mine for those busy weekday lunches when I crave something light, fresh, and packed with wholesome goodness. The nutty flavors of red and white quinoa perfectly complement the hearty goodness of rajma (red kidney beans), combined with the freshness of red onions, crunchy grated carrots, juicy tomatoes, and a hint of heat from the green chili. To add a delightful crunch, we sprinkle some pumpkin seeds on top, all dressed in a simple yet zesty blend of salt, pepper, olive oil, and lemon.

I prefer soaking the rajma overnight and cooking them before preparing this salad, though you can also opt for canned red kidney beans. Also, you have the choice of using either red quinoa, white quinoa, or a mix of both to add a visual and textural contrast to the dish.

Ingredients:

Half cup red kidney beans, soaked overnight and drained
Half cup of red and white quinoa
Water
1 small red onion, chopped
1 small tomato, chopped
1 small green chili, cut into small pieces
1 large carrot, coarsely grated
a handful of pumpkin seeds
Pink Himalayan salt
Crushed black pepper
Lemon
1 tbsp olive oil
chopped cilantro

Instructions:

1. Cook red kidney beans with half a teaspoon of salt and enough water until they are soft but still firm. You can pressure cook them or boil them in a thick-bottomed pot over medium heat. Once they are done, drain the water and set the kidney beans aside.
2. Meanwhile, rinse the quinoa and cook it by adding twice the amount of water until it’s done. I prefer using a rice cooker to cook quinoa to perfection. You’ll know it’s done when the quinoa starts to uncurl, but if you like it well-cooked, allow it to cook for another 3-4 minutes. Drain any excess water and set the quinoa aside.
3. In a medium-sized mixing bowl, combine cooked red kidney beans, quinoa, chopped onion, tomato, grated carrot, green chili, chopped cilantro, and pumpkin seeds.
4. Add salt to taste, add crushed black pepper, drizzle with olive oil, and generously squeeze lemon juice. Gently toss the salad to coat.
5. Serve and enjoy!

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