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30gm quinoa, 25gm ro­maine lettuce, 30gm ice­berg lettuce, 10gm car­rot, 10gm grapes, 8gm cherry tomato, 1 orange, 20gm feta cheese, 3gm al­mond, 4gm dry berries, white wine

For the dress­ing:

30ml ap­ple cider vine­gar, 3tbsp honey, ½tbsp mus­tard, 100ml olive oil, 12gm pars­ley. 15gm onion, 30ml le­mon juice, 5gm le­mon zest, salt as per taste, 2gm black pep­per, 5gm gar­lic

Method For salad:

Sauté the quinoa in half the olive oil on medium heat. Add lit­tle white wine, wait for few sec­onds, then add about ¾ of the veg­etable stock; one la­dle at a time un­til the stock is ab­sorbed by the quinoa. Con­tinue this process un­til the quinoa is ap­prox­i­mately half way cooked. Place the quinoa on a plate, cool it and keep in the re­frig­er­a­tor. Place ro­maine lettuce, ice­berg lettuce, car­rot and quinoa in a wide shal­low bowl Add the dress­ing and mix prop­erly. Place the mixed lettuce in a wooden bowl, topped with cherry toma­toes, berries, al­monds, orange seg­ments and feta cheese.

For dress­ing:

In a blender, take all in­gre­di­ents such as ap­ple cider vine­gar, honey, mus­tard, olive oil, pars­ley, onion, le­mon juice and le­mon zest, black pep­per and gar­lic, and blend it prop­erly.


“Quinoa is gluten-free, high in pro­tein and one of the few plant foods that con­tains all nine es­sen­tial amino acids. Hence to give our cus­tomer healthy treat, we have cu­rated Quinoa Salad in our menu, which was an in­stant hit. Dry berries, feta cheese and cherry tomato com­bined in one bowl will surely pam­per your taste buds,” says Joshi.

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