Print

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. 

Course Side Dish
Cuisine Indian
Cook Time 4 minutes

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

  1. Place the quinoa and stock in a pan over a medium heat and bring to the boil. 

  2. Reduce heat to a simmer for 10 to 15 minutes and then fluff with a fork.

  3. Add all the ingredients for the chutney to a blender and blend till combined.

  4. Allow to cool a little (5 minutes). Pour in the chutney and fluff some more. Sprinkle over some pomegranate and green pepper and enjoy! 

Recipe Notes

Feel free to skip the toppings or add your own twist!