Vegetable Khichdi Salad

Vegetable Khichdi Salad is a refreshing and nutritious dish that combines the wholesome goodness of khichdi with fresh vegetables, offering a high-protein twist. This vibrant salad is perfect for a light meal or a hearty snack, packed with flavors and textures.

Ingredients

• Quinoa - 100 grams
• Moong dal (split yellow lentils) - 50 grams
• Carrot (diced) - 50 grams
• Cucumber (diced) - 50 grams
• Bell pepper (diced) - 50 grams
• Green peas - 50 grams
• Tomato (diced) - 50 grams
• Green chili (finely chopped) - 1 small
• Ginger (grated) - 1 teaspoon
• Coriander leaves (chopped) - 2 tablespoons
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cumin powder - 1 teaspoon

Steps

1. Rinse the quinoa and moong dal together under cold water until the water runs clear.
2. In a medium saucepan, add the rinsed quinoa and moong dal along with 400 ml of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15-20 minutes or until the quinoa and dal are tender and water is absorbed.
3. While the quinoa and dal are cooking, prepare the vegetables by dicing the carrot, cucumber, bell pepper, tomato, and chopping the coriander leaves.
4. In a large bowl, combine the cooked quinoa and moong dal with the diced vegetables, green chili, and grated ginger.
5. Add lemon juice, olive oil, cumin powder, salt, and black pepper to the mixture. Toss well to combine all the ingredients.
6. Serve the salad chilled or at room temperature, garnished with chopped coriander leaves.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 56 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• High in protein, promoting muscle repair and growth.
• Rich in dietary fiber, aiding in digestion and promoting satiety.

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