Chai-Infused Quinoa and Vegetable Salad
Ingredients:
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
For the Chai-Infused Dressing:
- 1/2 cup strong brewed chai tea, cooled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Cook the Quinoa:
- In a medium saucepan, bring the water to a boil.
- Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork and let it cool.
- Prepare the Dressing:
- Brew a strong cup of chai tea and let it cool to room temperature.
- In a small bowl or jar, combine the cooled chai tea, olive oil, apple cider vinegar, honey, ground cumin, ground coriander, salt, and black pepper.
- Whisk or shake well until the dressing is well mixed.
- Assemble the Salad:
- In a large salad bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and parsley.
- Toss gently to mix the ingredients evenly.
- Add the Dressing:
- Drizzle the chai-infused dressing over the salad.
- Toss the salad lightly to coat all the ingredients with the dressing.
- Serve:
- Transfer the salad to a serving platter or individual plates.
- Sprinkle crumbled feta cheese on top for added flavor and texture.
- Enjoy:
- Serve immediately or refrigerate for an hour to let the flavors meld together.
This chai-infused quinoa and vegetable salad is a unique and flavorful dish that combines the earthy taste of quinoa with the vibrant freshness of vegetables and the warm spices of chai. Perfect as a main course for a light meal or as a side dish for any occasion!