This is an elevated version of my favorite South Indian salad, Kosambari. It’s easy to make, fiber-rich, protein-packed, refreshing, and perfect for warm weather. Plus, it’s absolutely delicious!
In this recipe, I’ve used cooked quinoa, soaked and drained split green mung beans, cucumber, carrots, coconut, almonds, and raisins, all seasoned with Indian ghee. If you prefer a vegan option, you can easily substitute ghee with coconut oil or any cooking oil of your choice.
One important tip is to ensure that the quinoa is cooked properly; you want it to be crunchy, not mushy. I recommend using a 1:2 quinoa-to-water ratio when cooking.
This salad is a great choice for potlucks, parties, or as a wholesome vegetarian meal for one. It’s also simple to prepare in advance; remember to add salt and seasoning right before serving.
You can also include additional veggies and greens like celery, spinach, mint, and roasted sweet potatoes in this salad. Feel free to add more seeds and nuts as well. All these ingredients not only make the salad more nutrient-dense but also enhance its texture and flavor!
I hope you try this recipe and love it as much as we did!
Quinoa Kosambari Salad
Recipe by
Servings
2 servings
PREP + Cooking time
3 hours + 30 minutes
Ingredients
- 1/4 cup split green mung dal(with skin), soaked for 3 hours & drained
- 1/2 cup cooked quinoa
- 1/2 cup chopped cucumber
- 1/2 cup grated carrots
- 1/4 cup grated coconut
- Chopped green chilies
- Chopped coriander leaves
- Chopped almonds
- Black Raisins
- Salt
- Generous drizzle of lemon Juice
- Seasoning:
- 1 tbsp ghee or coconut oil
- 1 tsp urad dal
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- a few Curry leaves
- a pinch of hing
Directions
- Add quinoa, mung dal, cucumber, carrots, coconut, green chilies, coriander leaves, almonds, raisins, salt, and lime juice in a mixing bowl.
- Prepare Seasoning/tadka: Heat ghee/oil in a small pan. Add mustard seeds, cumin seeds, urad dal and fry until the seeds pop and crackle, and urad dal turns golden brown. Turn off heat and add curry leaves and hing. Pour this seasoning over the salad.
- Garnish & Serve: Garnish with a bit of shredded coconut and more almonds and raisins. Serve immediately and enjoy!
Recipe Video
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If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista
Happy cooking, happy eating!
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