PUR­PLE QUINOA, PARS­LEY AND MILLET SALAD WITH POME­GRAN­ATE

Hindustan Times (Patna) - Live - - Lifestyle - Recipe by chef Alok Verma, The Im­pe­rial New Delhi

IN­GRE­DI­ENTS: Pur­ple quinoa 1/2cup, Millet 1/2cup, Ital­ian pars­ley, chopped 100gm, Cu­cum­ber, chopped 150gm, Mint chopped 25gm, Pome­gran­ate seeds 150gm, EV olive oil 120ml, Lemon 2, Salt to taste, Pep­per to taste

METHOD: Pres­sure cook millet and quinoa for 20-25 min­utes or un­til fluff. Drain the wa­ter and al­low it to cool. In a large bowl, add ev­ery­thing and mix well to com­bine. Check for sea­son­ing, gar­nish with re­served pome­gran­ate seeds and serve cold.

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