Quinoa Watermelon Curried Salad

chilies · curry · curry leaves · indian flavours · indian salad

Prep 4

This is the perfect cooling summer salad with cold, cold watermelon cubed and tossed with protein-rich and nutty quinoa is a combination that can be considered fairly common. Enter - curry leaves! I made up a delicious aromatic tadka of curry leaves, chilies, mustard seeds, pinch of hing (to help against the bloating/gas of watermelon) and tossed into the quinoa. To add a bit of crunchiness i caramelised some peanuts and I have to tell you - this salad was a real hit on the table!

Do give this one a shot - add as a main dish to a heavy rich curry and rice, or as a starter, or a into a grazing platter!

INSTRUCTIONS

1 First make the caramelized peanuts by melting sugar

2 Once it starts brown throw in the peanuts and remove from heat and swirl the pan to coat the peanuts well and place the peanuts aside to cool and harden

4 For the salad

5 Warm the oil (could be in the same sugar pan!) and fry the shallots

6 Then once they have browned, add the mustard seeds, hing and chilies

7 Then add the curry leaves and fry until crispy

8 Pour this over the quinoa and stir well

9 Then mix with the watermelon and caramelized peanuts and toss well

10 Refrigerate until ready to serve

11 Should be served cold.

ingredients

1 cup mini cubed watermelon, deseeded please!
1 cup cooked quinoa (with salt added)
2 tsp sesame oil
1-2 small shallots, finely diced
8-10 curry leaves
1 tsp mustard seeds
1 green chili, finely diced
Pinch of hing

Caramelised peanuts
¼ cup toasted and broken peanuts
2-3 tbsp sugar

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