Vegetarian Meatballs with Whole Wheat Pasta and Cucumber Salad

Ingredients

• 1 cup quinoa (any color (white, red, or black))
• 2 cup water
• 1 tsp olive oil (optional, for flavor and fluffiness)
• 0.25 tsp salt

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for about 30-60 seconds.
   • Drain well. This step is crucial to remove the natural saponin coating, which can taste bitter.
2. 2

   Combine and bring to a boil

   • In a medium saucepan, add the rinsed quinoa, 2 cups of water, 1 tsp of olive oil, and 0.25 tsp of salt.
   • Stir to combine.
   • Bring the mixture to a rolling boil over medium-high heat.
3. 3

   Simmer and steam

   • Once boiling, reduce the heat to the lowest setting.
   • Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes, or until all the water has been absorbed.
   • Avoid lifting the lid during this time to keep the steam trapped inside.
4. 4

   Rest and fluff

   • Remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
   • After resting, uncover the saucepan and gently fluff the quinoa with a fork.
   • Serve warm or let it cool for use in salads.

Ingredients

• 400 g Cucumber (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 70 g Red Onion (about 1 small, finely chopped)
• 1 pc Green Chili (finely chopped, optional for heat)
• 3 tbsp Coriander Leaves (freshly chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper Powder (freshly ground is best)
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
• 0.5 tsp Chaat Masala (optional, for extra tang)

Instructions

1. 1

   Prepare the vegetables: Wash the cucumber, tomatoes, and onion thoroughly. Finely chop them into small, uniform pieces. For a less watery salad, deseed the tomatoes before chopping. If using, finely chop the green chili.

2. 2

   Combine the vegetables: In a medium-sized mixing bowl, add the chopped cucumber, tomatoes, onion, and green chili (if using).

3. 3

   Add dressing and seasonings: Just before you are ready to serve, add the lemon juice, salt, black pepper powder, roasted cumin powder, and optional chaat masala to the bowl.

4. 4

   Garnish and toss: Add the freshly chopped coriander leaves. Gently toss everything together until the vegetables are evenly coated with the dressing and spices.

5. 5

   Serve immediately: Serve the salad right away to enjoy its maximum crunch and freshness. It pairs wonderfully with curries, dal, rice dishes, and grilled meats.