Skip to main content

Quinoa Raw Mango Tabbouleh

If I have to pick a favorite cuisine other than my own, that will have to be Mediterranean. They use of a lot of fresh veggies, mix of flavors, good fats,  nuts and legumes, and above all the flexibility in which you can tweak a Mediterranean recipe makes it my number one choice any day. This recipe has mild Indian flavors from raw mango, green chilly and cilantro. The mix of two kinds of quinoa makes it a gluten free alternative to the regular wheat based Tabbouleh. I use all the optional ingredients and make it enough quantity for the two of us to have it as a nutritious main meal salad for a weekday lunch. As always, try to use as much organic ingredients as possible. 






  • Quinoa -1 cup ( Soaked overnight) (I use half red and half white for a more nutty texture)
  • Yellow onion - 1 medium 
  • Raw mango - 1 medium
  • English cucumber  - 1
  • Herbs (cilantro/dill/fennel leaves) - as much as you wish *
  • Green chilly - 2-3 (as per your spice level) 
  • Apple cider vinegar - 1 Tbs.
  • EV Olive oil - 3 Tbs.
  • Sea salt and pepper - as per taste
  • Pomegranate arils (optional) - a handful
  • Raisins/ goji berries ( optional) - a handful - soaked for 30 minutes
  • Sunflower seeds - (optional) - a handful - soaked for 30 minutes.

  • Soak raisins/goji berries/sunflower seeds if using. 
  • Chop onion and toss with apple cider vinegar and a tablespoon if olive oil and keep aside for 30 minutes or so.
  • Drain and rinse quinoa well and cook with a cup of water. Let it cool.
  • Peel the mango skin, remove pit and chop into small slices.
  • Chop the cucumber, green chilly and herbs.
  • Toss everything together and add remaining olive oil, salt and pepper.


Comments

Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.


Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…