Tangy Rajma Quinoa Salad Recipe

About this recipe

A refreshing and tangy rajma quinoa salad loaded with crunchy vegetables, zesty lemon, and aromatic spices to tantalize your taste buds.

Ingredients

• 100 g Quinoa
• Pcs Everest Rajma Masala 50g
• - Tomato Ketchup
• 250 g Cucumber
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 250 ml Olive Oil
• 50 g Cumin Powder
• 200 g Black Salt
• 250g Green Chilli

Instructions

1. 1. Rinse the quinoa thoroughly under running water to remove any bitterness.
2. 2. Cook the quinoa in a pot with double the amount of water until fluffy, about 15 minutes.
3. 3. Soak and cook the rajma (kidney beans) until tender, or use pre-cooked ones for convenience.
4. 4. Finely chop the tomato, cucumber, red onion, coriander leaves, and green chilli.
5. 5. In a large mixing bowl, combine the cooked quinoa and rajma with the chopped vegetables.
6. 6. Add lemon juice, olive oil, roasted cumin powder, black salt, and mix well to coat evenly.
7. 7. Adjust seasoning if needed, ensuring the tangy and spicy flavors balance perfectly.
8. 8. Garnish with extra coriander leaves for brightness and serve at room temperature or chilled.