Most of my vegan meals are inherently healthy and quick to prepare. But whenever I am in the mood for something that gets done in a jiffy, there is always a delicious salad lurking around the corner. Surprised ? Don’t be !! All this recipe calls for is some quinoa from the pantry, some crunchy veggies from the fridge and a do-it-yourself Vinaigrette made with a few essentials grabbed right off the kitchen counter.
Always wash the quinoa (before cooking) under running water for 5 mins to reduce the bitterness.
The Ghost chilis are quite hot so be careful while handling them. Use gloves. Alternatively use Jalapenos, Chipotle, Bird’s eye or any other pepper of your choice.
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