QUINOA SALAD

Food and Travel (Singapore) - - Entertain -

Prep 6 hrs • Cook 5 mins • Serves 5

FER­MENTED VEGETABLE NUKAZUKE 500g nukadoko 100g baby car­rots 100g red baby beet­root 100g golden baby beet­root

PICK­LED BABY TURNIPS 50ml white vine­gar 50ml wa­ter 20g sugar 5 tbsp kosher salt 2 baby turnips

QUINOA 500g un­cooked quinoa 100g car­rots 100g white onions 1L wa­ter

GAR­LIC SOIL 150g almond ground 15g gar­lic oil 10g sherry vine­gar 10g grape­seed oil 50g char­coal pow­der pep­per, as needed salt, as needed

TO AS­SEM­BLE 1 pick­led baby turnip 1 baby car­rot 1 red baby beet­root 1 golden baby beet­root 150g quinoa 2 black olives 2g mint leaves 5g basil oil

1 Pre­pare the fer­mented vegetable nukazuke. Bury baby car­rots, red baby beet­root and golden baby beet­root deep in nukadoko, and flat­ten sur­face with hands. 2 Gen­tly pat down rice bran and pat tightly on wheat bran bed for faster uni­form pick­ling, to en­sure the nukadoko is tightly com­pressed. 3 Fer­ment the veg­eta­bles on nukadoko for 6 hrs. 4 Re­move veg­eta­bles from nukadoko and rinse with wa­ter. Place in a con­tainer and place in the re­frig­er­a­tor un­til needed. 5 Pre­pare the pick­led baby turnips. Boil all the in­gre­di­ents in a 3-quart non-re­ac­tive saucepan over medium heat. 6 Stir sugar un­til it dis­solves com­pletely. 7 Trans­fer mixed liq­uid into a large bowl and let it cool for at least 30 mins. 8 Bring a pot of wa­ter to the boil. Add in some salt then add in baby turnips and let it boil for 4 mins. 9 Trans­fer liq­uid into a large bowl of ice cold wa­ter. 10 Drain veg­eta­bles in a colan­der and spread out on kitchen tow­els to dry. 11 Add in cooked baby turnips to mixed liq­uid and let it chill for 1 day. 12 Pre­pare the gar­lic soil. Add almond ground and char­coal pow­der into a food pro­ces­sor and pulse to at­tain bread crumb-like mix­ture. 13 Add in gar­lic oil, grape­seed oil, sherry vine­gar, salt and pep­per. Mix gen­tly. Ad­just sea­son­ing to taste. 14 Pre­pare the quinoa. Boil car­rots and white onions in 1L wa­ter to get vegetable broth. Strain out the broth from veg­eta­bles. Boil quinoa and vegetable broth in a saucepan over medium-high heat. 15 Re­duce heat to low and let it sim­mer for 15-20 mins, or un­til broth has been ab­sorbed. 16 Fluff with fork and sea­son with salt and pep­per to taste. 17 To as­sem­ble, com­bine quinoa, black olives, mint leaves, and basil oil in a bowl and mix well. Fill up the bowl with more quinoa, if de­sired. 18 Place the pick­led turnips and al the nukazuke veg­eta­bles on top of the quinoa. 19 Sprin­kle gar­lic soil over and gar­nish with more greens, if de­sired. Serve im­me­di­ately.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.