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Coriander and Mint Chutney Quinoa
Coriander and Mint Chutney Quinoa - Herby, Punchy and Creamy Quinoa Salad that works as a perfect side to ANY main dish or you could totally have it with nothing added to it at all.
5
from 1 vote
Print Recipe
Cook Time
4
minutes
mins
Course
Side Dish
Cuisine
Indian
Ingredients
Quinoa
2
cups
Quinoa
Approx 380g, rinsed
1
litre
Stock
Veg or Chicken
Chutney
1/2
large bunch
Coriander
7
Mint Leaves
3-5
Green Chillies or 1 tbsp sliced JalapeƱos
200
ml
Plain Yoghurt
2-3
cloves
Garlic
1/2
inch
Ginger
grated (optional)
1
small
Avocado
ripe
2
tbsp
Lemon or Lime Juice
Salt to taste
Additional Ingredients
2
tbsp
Pomegranate
1/2
Green Pepper
diced into itsy bitsy pieces
Instructions
Place the quinoa and stock in a pan over a medium heat and bring to the boil.
Reduce heat to a simmer for 10 to 15 minutes and then fluff with a fork.
Add all the ingredients for the chutney to a blender and blend till combined.
Allow to cool a little (5 minutes). Pour in the chutney and fluff some more. Sprinkle over some pomegranate and green pepper and enjoy!
Notes
Feel free to skip the toppings or add your own twist!
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