Ever since I made a yogurt dressing a few days ago, I’ve been excited to try another one. I had some fresh herbs at home so decided to mix them with yogurt and see what happened. I also had lots of garlic, lime and green chilies on hand so I blended these as well. It was delicious and now I needed something to eat with it. I decided to have it with some quinoa that was already cooked. I also had arugula (rocket) and yellow cherry tomatoes so I added these as well.
It was an interesting meal – definitely one that was made up with what was in my kitchen, but sometimes these meals are the most creative. You could add any vegetables you want to this meal. Bell peppers, cucumbers and avocados would all be great choices.
I called the sauce a “raita” because this is similar to what is used as a condiment in Indian cooking. Yogurt is the main ingredient and it is usually seasoned with herbs such as cilantro (coriander) and mint, as well as cumin, cayenne, garlic, ginger and pepper.
Coriander and Mint Raita
1/3 cup fresh mint, chopped
2/3 cup fresh coriander (cilantro), chopped
1 green chilli (seeds removed), minced
3 garlic cloves, minced
Juice of 1/2 lime
1 cup plain yogurt (Greek yogurt or full fat yogurt)
If you want to make the dish from above, just add this sauce on top of cooked quinoa, rocket (arugula) and yellow cherry tomatoes. Enjoy!
