INGREDIENTS
For the Salad:
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup black olives, sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
For the Black Kalonji Infusion:
- 1 teaspoon black kalonji seeds
- 2 tablespoons hot water
To Add a Spicy Kick:
- 1.2 Longhi Chili Pepper to taste as garnish
INSTRUCTIONS:
1. In a small bowl, combine the black kalonji seeds and hot water. Let the seeds soak and infuse for about 10 minutes.
2. In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat, cover, and let it simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let it cool slightly.
3. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, mint, and black olives.
4. In a separate bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, salt, and pepper to create the dressing.
5. Add the dressing to the quinoa and vegetable mixture. Toss gently to combine, ensuring all the ingredients are coated with the dressing.
6. Finally, drizzle the black kalonji infusion over the salad for an aromatic twist. The infused water will carry the unique flavor of black kalonji seeds.
7. Serve the Black Kalonji Spiced Quinoa Salad as a refreshing side dish or a light main course. It's perfect for picnics, potlucks, or as a wholesome weekday lunch.
This Black Kalonji Spiced Quinoa Salad is a celebration of flavors and textures that delight your palate and infuse your meal with the rich history and health benefits of black kalonji seeds. Enjoy the enticing blend of colors and aromas while relishing a dish that marries tradition and innovation on your plate.
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