More recipes at http://www.bhavnaskitchen.comhttp://www.indianrecipevideo.comhttp://www.veggierecipevideos.com*****************************************************************************RECIPE DESCRIPTION:Ingredients Quinoa 1 Cup (16 tbs) Water 2 Cup (32 tbs) Chickpea 1 1⁄2 Cup (24 tbs), boiled Fresh lemon juice 1⁄2 Large Green chilies 2 Medium, finely chopped Carrots 1⁄2 Medium, shredded Beetroot 1⁄4 Medium, shredded Cumin powder 1⁄4 Teaspoon Paprika 1⁄2 Teaspoon Tomatoes 1⁄4 Cup (4 tbs) Red onion 1⁄2 Cup (8 tbs), finely chopped Scallions 1⁄4 Cup (4 tbs) Coriander leaves 1⁄4 Cup (4 tbs) Olive oil 2 Tablespoon Garlic 1 Tablespoon, minced Salt 1 Teaspoon (to taste) Almonds 1 Tablespoon, sliveredDirectionsGETTING READY 1. In a pot on high heat, add water and quinoa and bring it to a boil. Once it has boiled, lower the heat and let it simmer covered for 10 minutes or until it is completely cooked. 2. In a pan, heat oil and add the garlic, onion, green chilies and stir fry on medium high for 1 minute. 3. Add salt to taste and the chickpeas. Stir until well incorporated. 4. Switch off the gas and add in the carrot and beetroot. Mix well. 5. Add the cooked quinoa, remaining vegetables and lemon juice. Mix until well incorporated. SERVING 6. Serve the salad garnished with slivered almonds.
