Okay, so I stumbled upon this gorgeous image today and it completely sparked my creativity in the kitchen! It’s inspired me to share a recipe I’ve been tweaking for ages – a delightfully simple and flavorful Jain dish that even my non-Jain friends adore. It’s all about fresh flavors and minimal fuss, perfect for a quick weeknight meal or a light weekend lunch. Let me show you what I’ve been working on:
Image: Jain Delights
Doesn’t that just look absolutely delicious? The vibrant colors and fresh ingredients are what drew me in! So, here’s my take on a similarly inspired Jain dish:
Jain-Inspired Quinoa Salad
This recipe is completely onion and garlic-free, adhering to Jain dietary principles, and packed with wholesome goodness. Get ready to enjoy a flavorful and satisfying meal!
Ingredients:
* 1 cup Quinoa, rinsed well * 2 cups Water * 1/2 cup Chopped Cucumber (peeled and deseeded) * 1/2 cup Chopped Tomato (seeds removed) * 1/4 cup Chopped Bell Pepper (any color, deseeded) * 1/4 cup Chopped Carrot * 1/4 cup Chopped Cilantro * 1/4 cup Chopped Green Chilies (adjust to your spice preference, optional) * 2 tablespoons Lemon Juice * 1 tablespoon Olive Oil * 1 teaspoon Roasted Cumin Powder * 1/2 teaspoon Black Pepper Powder * Salt to taste * Optional: Pomegranate seeds for garnish ### Instructions:
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool completely. This is a crucial step – warm quinoa will make the salad soggy.
- Prepare the Vegetables: While the quinoa is cooling, chop all the vegetables into small, bite-sized pieces. Remember to remove the seeds from the cucumber and tomato to prevent the salad from becoming watery.
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, roasted cumin powder, black pepper powder, and salt. Taste and adjust the seasoning as needed. You can add a touch of sugar if you prefer a slightly sweeter dressing.
- Combine Everything: Once the quinoa has cooled, transfer it to a large bowl. Add the chopped cucumber, tomato, bell pepper, carrot, cilantro, and green chilies (if using).
- Dress and Toss: Pour the dressing over the quinoa and vegetables and toss gently to combine. Make sure all the ingredients are evenly coated with the dressing.
- Chill and Serve: For the best flavor, cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld together. This step is optional, but I highly recommend it!
- Garnish and Enjoy: Before serving, garnish with pomegranate seeds (if using) for a pop of color and flavor. Serve chilled and enjoy!
This salad is incredibly versatile. You can easily adapt it to your liking by adding other Jain-friendly vegetables such as boiled potatoes, sprouts, or cooked corn. You can also experiment with different spices like coriander powder or a pinch of asafoetida (hing), keeping in mind Jain dietary restrictions. This salad is perfect as a light lunch, a side dish, or even a quick and healthy snack. I hope you enjoy this as much as I do!
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