QUINOA SALAD BY PRAKASH JOSHI, EXECUTIVE CHEF, 1ABOVE, LOWER PAREL
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.
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.