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. This is basically an Indian Quinoa salad.
SO before we talk about this Coriander and Mint Chutney Quinoa aka Indian Quinoa, can i distract you for a minute? Ok thanks..AAAAAH where to start? Guys I am experiencing a lot of different emotions at the moment. For one, I am seriously considering going vegetarian. The more I read about the meat industry and the impact it is having on the world (as well as other factors) the more I struggle with eating meat. For the moment, I am meat free. As such I have become laser focussed on vegetarianism and that is all I can see right now. In this day and age we are so so lucky to have access to an abundance of seasonal fresh fruit and vegetables. We can absolutely eat to our fill and more and leave the table feeling stuffed and seriously spoiled. Veggies are ridiculously versatile and becoming a vegetarian doesn’t mean eating boring and bland food.
For me, a coriander chutney can bring life to most plates of food and so I couldn’t resist adding it to quinoa and then sprinkling it with some pomegranate. You will love this if:
- You’re craving a quinoa salad with a difference.
- You love indian chutneys and sauces.
- You have surplus avocado knocking around.
This salad features coriander, mint, coconut or plain yoghurt, green chillies, pomegranate and quinoa. I can’t get enough of it, it takes quinoa to another level.
Please let me know if you make this Coriander and Mint Chutney Quinoa salad! Your feedback/,messages means so much to me and keeps me going. Yesterday, I was overwhelmed by the number of emails I received and I appreciate each and every one of them so thank you so much. 🙂
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.
- 2 cups Quinoa Approx 380g, rinsed
- 1 litre Stock Veg or Chicken
- 1/2 large bunch Coriander
- 7 Mint Leaves
- 3-5 Green Chillies or 1 tbsp sliced Jalapeños
- 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
- 2 tbsp Pomegranate
- 1/2 Green Pepper diced into itsy bitsy pieces
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!
Feel free to skip the toppings or add your own twist!