Quinoa Kachumber
A refreshing cucumber and tomato salad fortified with protein-rich quinoa.
Why This Recipe Works
This version of the classic North Indian salad adds quinoa for a satisfying boost of protein and fiber without losing the signature crunch. It is best made with seasonal summer vegetables, though it provides a bright, refreshing side to warm curries year-round.
Instructions
Combine the rinsed quinoa and water in a small saucepan and bring to a boil over medium-high heat.
Reduce the heat to a gentle simmer, cover, and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
Remove the pan from the heat and spread the quinoa on a plate to cool to room temperature; this prevents the heat from wilting the crisp vegetables.
Combine the cooled quinoa with the cucumber, tomato, pepper, onion, and herbs in a large bowl.
Toss the mixture with the lime juice and chat masala, then adjust the seasoning until the salad tastes bright and tangy.
Serve immediately while the vegetables are at their crispest, or chilled.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 5 days.
Can I make this ahead of time?
The quinoa can be cooked and cooled up to 2 days in advance.
What substitutions can I make?
- quinoa: cooked amaranth or farro
