Ricotta Quinoa Salad Recipe – Mint, Garam Masala & Lime Delight

Last Updated on 2 months by Neha Deshmukh

Ricotta Quinoa Salad Recipe – Mint, Garam Masala & Lime Delight

Introduction

Okay, friends, let me tell you about this salad. It’s bright, it’s fresh, and it’s got this amazing little kick from garam masala that just makes everything sing. I first made this for a summer potluck, and it was gone in minutes! It’s a little different, a little unexpected, but trust me – it’s a total winner. It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Ricotta Quinoa Salad isn’t your average salad. It’s a beautiful blend of textures and flavors – the creamy ricotta, the fluffy quinoa, the sweet grapes, and that zingy lime dressing. It’s healthy, satisfying, and surprisingly easy to make. Plus, it’s a fantastic way to use up leftover quinoa! It’s perfect for a light lunch, a side dish, or even a vegetarian main course.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 2 cups ricotta cheese
• ½ – 1 cup finely chopped mint
• 1 tablespoon garam masala powder
• Zest and juice of 1 lime
• ½ – ¾ cup extra virgin olive oil
• 1 shallot
• 1 teaspoon chili powder
• Salt, to taste
• Freshly cracked pepper, to taste
• 1 cup quinoa
• 1-2 cups water
• Handful cherry tomatoes, halved
• Handful red grapes, halved
• 1 medium cucumber, diced
• ½ – ¾ cup dried cranberries
• ¼ – ½ cup chopped cilantro

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Ricotta Cheese: Choosing the Right Type

I prefer whole milk ricotta for this salad – it’s creamier and has a richer flavor. But part-skim will work in a pinch! Look for good quality ricotta; it really makes a difference. (Around 250-300g)

Mint: Fresh vs. Dried & Regional Variations

Fresh mint is essential here. Dried just doesn’t compare. I love using spearmint, but you can experiment with other varieties like peppermint if you like a stronger mint flavor. In some parts of India, pudina (mint) is used extensively in chutneys and raitas, so this flavor profile feels very familiar!

Garam Masala: A Spice Blend Deep Dive

Garam masala is a warm, fragrant spice blend. Every family has their own recipe! You can find pre-made blends at most grocery stores, or you can make your own. (About 10-15g)

Lime: Zest vs. Juice & Varieties

Don’t skip the lime zest! It adds so much flavor. I prefer using regular limes, but you could also use key limes for a slightly different, more floral flavor.

Extra Virgin Olive Oil: Quality & Flavor Profiles

A good quality extra virgin olive oil is key to a delicious dressing. Look for one with a fruity, slightly peppery flavor. (Around 120-180ml)

Quinoa: Types & Nutritional Benefits

I usually use white quinoa, but red or black quinoa will also work. Quinoa is a complete protein and packed with nutrients – a superfood in disguise! (Around 185g)

Shallot: Aromatic Base for Flavor

Shallots are milder and sweeter than onions, which makes them perfect for this salad. If you don’t have a shallot, you can use a small red onion instead.

Chili Powder: Heat Levels & Regional Blends

Adjust the chili powder to your liking! Start with 1 teaspoon and add more if you want a spicier salad. Kashmiri chili powder is a great option for color and mild heat. (Around 5g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the dressing: In a bowl, whisk together the ricotta, mint, garam masala, lime zest and juice, shallot, chili powder, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is nice and creamy. Taste and adjust seasonings as needed.
2. Cook the quinoa: Rinse the quinoa under cold water and soak for about 5 minutes. This helps remove any bitterness. Drain the quinoa and cook it with water and a pinch of salt in a covered pan. Bring to a boil, then reduce heat and simmer for 15-17 minutes, or until all the water is absorbed. Let it rest, covered, for 5 minutes, then fluff with a fork.
3. Assemble the salad: In a large bowl, combine the cooked quinoa, halved cherry tomatoes, grapes, diced cucumber, and dried cranberries. Pour the ricotta dressing over the top and toss gently to combine.
4. Garnish and serve: Garnish with chopped cilantro and serve immediately, or chill for later. It’s delicious with a side of crusty bread!

Expert Tips

• Don’t overcook the quinoa! It should be fluffy, not mushy.
• Taste the dressing as you go and adjust the seasonings to your liking.
• If the dressing is too thick, add a little more olive oil or lime juice.

Variations

• Vegan Adaptation: Substitute the ricotta with a cashew-based ricotta alternative. There are some great recipes online!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of chili powder or omit it altogether.
• Summer Salad Variation: Add some grilled corn and bell peppers for a summery twist. My friend, Priya, loves adding grilled peaches too!
• Festival Adaptation (e.g., Navratri-friendly): Omit the onion and garlic for a Navratri-friendly version.

Serving Suggestions

This salad is fantastic on its own, but it also pairs well with grilled chicken, fish, or tofu. It’s also a great side dish for Indian curries or tandoori dishes.

Storage Instructions

You can store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld together even more over time!

FAQs

Is this salad best served immediately, or does it taste better after the flavors meld?

Both! It’s delicious right away, but it tastes even better after the flavors have had a chance to meld together in the fridge for a few hours.

Can I substitute the quinoa with another grain like couscous or farro?

Yes, absolutely! Couscous or farro would both be delicious substitutes for quinoa.

What other herbs can I use in addition to or instead of mint?

Cilantro, parsley, or even a little dill would all be great additions or substitutions for mint.

How can I adjust the sweetness of the salad?

If you prefer a less sweet salad, reduce the amount of cranberries or add a squeeze of lemon juice.

Can this salad be made ahead of time for meal prepping?

Yes! You can cook the quinoa and make the dressing ahead of time. Store them separately and combine everything just before serving.