Tag Archives: mint

Quinoa Walnut Salad with Wasabi Dressing

Spring? Summer? Not sure what’s going on with the weather in Virginia but in spite of the incessant rain, the green trees and foliage lends a spark to life.

We have vegetables, herbs and trees we are planting and it is all very uplifting for our own being and the life of this planet.

This salad needs no recipe but here it is…. You should adjust the ingredients to your taste.

IMG_5928

The base ingredients are cooked quinoa, chopped cucumbers, chopped walnuts, cranberries, lots of chopped parsley, chopped mint and some arugula. You can really add and subtract what you like but keep some crunch( cucumbers), some carbs( quinoa), some  good fats ( walnuts)  and some sweetness ( cranberries).

I cooked the quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.

quinoa salad-5929

The dressing is another story. I love wasabi and found this dried powder version I am able to use in dressings. It has just the right amount of sharpness. The truffle oil adds an earthy dimension that will leave you craving for more.

quinoa salad-

Quinoa Walnut Salad with Wasabi Dressing

  • Servings: many
  • Difficulty: easy
  • Print

a beautiful spring inspired quinoa salad

Ingredients

Salad

  • 2 cups cooked quinoa
  • 2 cups chopped chopped organic cucumbers
  • 1 cup chopped parsley
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped red onions
  • 1/2 cup chopped mint
  • 1/2 cup dried cranberries
  • 1 cup arugula

Dressing

  • 1 tsp wasabi powder
  • 2 tablespoons rice vinegar
  • 4 tablespoons truffle oil
  • 1 tsp mustard
  • 1/2 tsp garlic paste
  • Pink salt  and black pepper to taste

Directions

  • Mix the salad ingredients together in a large bowl
  • Whip the dressing together and adjust the seasoning
  • Pour over the salad, toss and serve

I am taking this to  Fiesta Friday #170,  with Angie and our co-hosts Monika and Sue.

I have also shared this with CookBlogShare hosted  by Hijacked by Twins

White Urad Dal – with aromatic spices

Urad Dal……simple, nourishing and absolutely delicious. The Dal is my father’s favorite made simply with a fabulous baghaar of mint, onions, cumin, cilantro and fresh ginger in ghee. The Roti is dough with Bajri, spelt, rye and whole wheat flour. Heavenly!

Urad dal, also known as white lentil or black lentil is  grown in the southern parts of Asia. This particular type is a split and washed Urad dal which is white. Rich with Protein and Vitamin B, it also has iron, folic acid, calcium, magnesium, potassium
1-IMG_0466
The recipe is extremely simple and it very little time to cook. The trick is to add just about enough water for the lentils to stay dry after cooked.

Here is what you need:

2 cups of white urad 

2 inched of fresh ginger

2 whole red chillies

2 greens chillies

1 tbsp dry mint

1 tsp cumin

1 tsp mustard seeds

2 cloves of garlic sliced

1 medium onion thinly sliced

fresh month and coriander

2 tbsp olive oil with 1 tsp of ghee

salt to taste

Soak the dal for 2-4 hours, drain and cook with about 1 1/2 inches of water, salt, an inch of ginger and 1 red chili. Boil until soft and watch closely so it does not stick. If there is excess water, you can drain so the dal stays dry.

Put the cooked dal in a serving dish and prepare the baghaar (tempering).

Heat oil in a pan and add onions and 1 whole red chili, once the onions begin to get barely brown, add garlic, cumin, green slices chillies. Then add dry mint for just 30 seconds.

Pout the baghaar over the dal and tope with cilantro, thin slices of ginger and fresh month.

Serve with fresh bajri/spelt roti.

1-893999_244829032324894_1883686805_o

 

 

Leek Dosa fritters

These are lovely as appetizer or an afternoon tea. I was experimenting with the store bought Dosa powder and inspired by recipes other awesome bloggers have posted.

8-IMG_2407

Use 1 packet of Dosa powder and 1/2 cup kefir or yoghurt.

Add:

salt;  1/4 tsp Ajwain(carom seed);  1/2  tsp cumin powder; 1 cup of chopped leeks;  a bunch of chopped cilantro; 2 sprigs of fresh chopped mint;  1 small chopped tomato and 1 chopped green chili.

Using 1 tablespoon of water at a time make a thick paste that has the consistency of cake batter.
Let the mixture sit for about 10-15 mins.
Pan fry the fritters in a large heavy pan using coconut oil.

Server with the Coriander Chutney I had posted earlier.

1-IMG_2387 2-IMG_23893-IMG_2390
6-IMG_2402 5-IMG_2400

Perfect summer salad – black chickpeas

Image

Black Chickpeas or Bengal Gram are an excellent source of protein, iron, folate and iron . Chickpeas are low in fat and most of this is polyunsaturated.  This delicious salad provides rich nutrients and is especially good when breaking the fast after a long day of fasting during the month of Ramadan.

2 cups of black chana soaked for about 4 hours and then pressure cooked for 10 minutes

Diced tomatoes, cucumbers, red onions, cilantro and mint

juice of one lime

1 tsp ground cumin, 1/2 tsp black salt, 1/2 tsp pepper, 1/2 green mango powder (optional)

Mix it all together, add salt to taste and serve anytime.

 

Image