Beetroot salad:
Steamed beetroot one whole
Lettuce 1 cup
Cucumber 1 cup
Tomato 1 cup
Quinoa 1/2 cup boiled well
Hung curd 1/2 cup
In a bowl, mix all the diced vegetables well.
Whip the hung curd with salt, pepper, oregano and coriander leaves. Use this as a thick dip for the salad.
Boil quinoa in a separate vessel with a pinch of salt and garlic cloves.
Mix it in the veggies bowl once cooled down.
Drizzle with the hung curd dip just before eating.
Enjoy it cold in the warm afternoons.
Kitchen Tip From Khushbu Choksi
Avoid polished basmati rice and choose hardened and darker rice grains. Also, never remove the starchy water from rice since it gives the important ingredients needed to build and maintain the collagen in our bones. Reduce the amount of rice you eat but include starchy rice or brown whole rice in your meal without removing the boiled water.
Clinical Dietician
MSc in Nutritional Science (USA)
