- 1 cup hung yogurt
- 1 teaspoon olive oil
- 4 teaspoons finely chopped capsicum
- 4 teaspoons finely chopped onions
- 1 teaspoon finely chopped dill leaves
- Salt to taste
- Black pepper to taste
Pour 1.5 cups yogurt in a colander and let the excess water drain. In a mixing bowl, add yogurt and all other ingredients. Mix well and adjust the seasoning. Keep aside.
Boil water in a saucepan, add finely chopped carrots, diced baby corn and let them blanch for 2-3 minutes. Strain the water and put them in a mixing bowl.
Mix quinoa and boiled shredded chicken with yogurt dressing and spoon the mixture into the bottom of the jar. For the next layer, add the boiled kidney beans along with corn and other vegetables on top of the beans. To finish the layering, top with tomato, red bell pepper and chopped lettuce leaves. Serve chilled.